Baked Chimichangas- Two Ways

At Everyday Veggies we are big fans of adapting favorite dishes into healthier versions. These chimichangas are made without the deep fryer and will rock your world. My old roommate and good friend Katie used to make baked chimichangas for us in college. I'm not sure if it was the starving student without a home cooked meal in weeks that created the love for these crunchy burritos, but I love these. In memory of those great college days here are not just one but two adapted versions that are a major hit at our house. I have a chicken version and veggie version that are equally as good (our favorite is a mix of both the chicken and the veggie together).

Baked Chicken Chimichangas

Start off by adding 4 chicken breasts to a crock-pot with half a cup of chicken broth, two cloves of garlic, and a pinch of salt. You can leave the garlic whole because they will cook down and then get shredded in later. Cook on low for 4-5 hours until the chicken is done and can easily be shredded with a fork.

Take the chicken out of the crock-put and shred the chicken with the whole garlic cloves. My favorite way to shred chicken is to throw them whole into my mixer and mix them with the paddle attachment for 30 secs. Perfectly shredded chicken without the tiring fork shredding.

Add to the shredded chicken 1 cup of Pace salsa (or any canned salsa), 1 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1/2 teaspoon salt. Stir to combine.

Roughly chop 2 large handfuls of spinach - about 2 cups. Add to the chicken mixture along with 1 cup of your favorite cheese - cheddar, Monterey jack, and pepper jack all work great here. You can also omit if you want a dairy free option. Stir in the spinach and cheese.

Take your favorite tortilla - we love using whole wheat and corn also works well, but they do come out more like a taquito. Place 1/3 a cup of filling (adjust to your tortilla size) in the middle of the tortilla.

Fold both ends

Fold both sides over

Line them up in a glass baking dish

Melt 1/4 a cup of butter or ghee (coconut oil can also be used but it gives it a "sweet" undertone) Brush the butter over the tops and the sides of the burritos.

Cook for 13 minutes at 475 degrees until the tops are golden brown.

Serve with your favorite sides and toppings. We love guacamole and plain Greek yogurt.

Chicken Chimichangas
Serves 8


4 chicken breast
1/2 cup chicken or veggie broth
2 cloves garlic

1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 cup bottled salsa
1 tablespoon lime juice (fresh or bottled)
2 cups spinach
1 cup shredded cheese
1/4 cup butter or ghee
8-12 tortillas

Add 4 chicken breasts to a slow cooker with half a cup of chicken broth, two cloves of garlic, and a pinch of salt. You can leave the garlic whole because they will cook down and then get shredded in later. Cook on low for 4-5 hours until the chicken is done and can easily be shredded with a fork.

Take the chicken out of the crock-put and shred the chicken with the whole garlic cloves. Add the salsa, lime juice, and all spices. Stir to combine. Stir in the spinach and cheese.

Place 1/3 cup filling (adjust to your tortilla size) in the middle of the tortilla. Fold the tortilla on both ends and the sides to make a burrito. Repeat with all of the tortillas.

Melt the butter or ghee and brush the butter over the tops and the sides of the burritos. Cook for 13 minutes at 475 until the tops are golden brown.

Serve immediately. Topping options: salsa, sour cream, pico de gallo, and salsa verde.



Veggie Chimichangas

Heat 1 tablespoon olive oil in a large saute pan. Saute half a sliced onion and one sliced bell pepper, any color you have on hand will work. Cook for 2 minutes and then add 1 cup chopped mushrooms. Sprinkle with a pinch of garlic salt. Saute until the onions and peppers begin to brown.

 

Remove from heat and add 2 cups roughly chopped spinach.

In a large mixing bowl add 1 1/2 cups of cooked Spanish rice or your favorite cilantro lime rice (this recipe is delicious!). Whenever I make Spanish rice I always freeze a few cups to have on hand for this. Add one can of drained and rinses black beans. Add 1 cup of Pace salsa (or any canned salsa), 1 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1/2 teaspoon salt. Stir to combine.

Stir in the veggies and 1 cup of your favorite shredded cheese.

Take your favorite tortilla - we love using whole wheat and corn also works well, but they do come out more like a taquito. Place 1/3 a cup of filling (adjust to your tortilla size) in the middle of the tortilla

Fold both ends and f old both sides over. Line them up in a glass baking dish.

Melt 1/4 a cup of butter or ghee (coconut oil can also be used but it gives it a "sweet" undertone) Brush the butter over the tops and the sides of the burritos.

 

Cook for 13 minutes at 475 until the tops are golden brown.

Veggie Chimichangas
Serves 8

1 tablespoon olive oil
1/2 of one onion
1 bell pepper (any color)
1/2 cup mushrooms (optional)
2 cups spinach
1 1/2 cups cooked Spanish rice
1 can black beans
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 cup bottled salsa
1 tablespoon lime juice (fresh or bottled)
1 cup shredded cheese1/4 cup butter or ghee
8-12 tortillas


Heat 1 tablespoon olive oil in a large saute pan. Saute onions and bell peppers. Cook for 2 minutes and then add 1 cup of chopped mushrooms. Sprinkle with a pinch of garlic salt. Saute until the onions and peppers begin to brown. Take off heat and add 2 cups of roughly chopped spinach.

In a large mixing bowl add 1 1/2 cups cooked Spanish rice or your favorite cilantro lime rice. Add one can  drained and rinses black beans. Add the salsa, lime juice, and all spices. Stir to combine. Stir in the veggies and 1 cup of your favorite shredded cheese.

Place 1/3 cup filling (adjust to your tortilla size) in the middle of the tortilla. Fold the tortilla on both ends and the sides to make a burrito. Repeat with all of the tortillas.

Melt the butter or ghee and brush the butter over the tops and the sides of the burritos. Cook for 13 minutes at 475 until the tops are golden brown.

 Serve immediately. Topping options: salsa, sour cream, pico de gallo, and salsa verde.