Crispy, golden brown tortilla filled with flavorful chicken, cheese, and creamy avocados. This is a healthier version of a traditional deep fried Chimichanga!
Whenever I go to a Mexican Restaurant I always have to order the chimichanga. There is just something about the crunchy deep fried tortilla combined with the cheesy mix inside. During college I worked at Shopko; some of you wonderful readers may know what this is 🙂 . Every two weeks, on Friday when it was payday, a group of us would always order from this restaurant called Bajio (it no longer exists in Utah, but I still crave it. It was amazing!). I always looked forward to that day because then I could have my chimichanga. If I had one wish in life, I would probably ask for Bajio to come back…….
I don’t own a deep fryer at my house, so I wanted to come up with a way to have the same golden brown, crunchy chimichanga-esque shell without the deep fry part. These are so good. There are 3 different ways you can cook it, and they are all 100x healthier than the traditional way. Try it out and see which way you like better. Enjoy friends!
Serves 8 Chimichangas or Burritos
- 2 large chicken breasts, cooked and shredded (about 3 cups shredded)
- 1/4 cup chopped cilantro
- 2 cups shredded cheese, colby jack or monterey jack (divided)
- 2 avocado, cut into small chunks
- juice from 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt, or to taste
- 8 large burrito-size flour tortillas
- 1 recipe of cilantro lime rice
- 2 tablespoons canola or vegetable oil
- Make 1 batch of the cilantro lime rice, according to the recipe directions.
- In large bowl, combine the shredded chicken, chopped cilantro, 1 cup of the shredded cheese, avocado, lime juice, garlic powder, cumin, and salt. Mix together well.
- Microwave the flour tortillas for 30 seconds to get them soft. Using a 1/3 cup measuring cup, put 1/3 cup of the rice onto the tortilla, and 1/3 cup of the chicken mixture onto the tortilla, and some of the remaining shredded cheese.
- Roll up. Fold in the two sides, and then roll like a burrito. Repeat for the remaining tortillas. You should have exactly enough filling. The 1/3 cups can be heaping, don't have to be exact.
- In a fry pan over medium heat, heat 2 tablespoons of canola or vegetable oil. Place 2-3 burritos (depending on size of pan) and heat until toasty brown for 2-3 minutes on each side. Transfer to a paper towel lined plate or cookie sheet.
** If you want a soft burrito, instead of pan frying, roll each burrito in tin foil and place onto a cookie sheet. Heat oven to 375 degrees, and bake for 12-15 minutes **
** If you don't want to pan fry them in the oil, another way is to place the burrito onto a cookie sheet, spray the tops with cooking spray and bake in the oven at 375 degrees for 12-15 minutes, or until the tops are toasty and brown **
Hope you have a wonderful & happy day!