Baked Chicken & Avocado Chimichangas: A Healthier Take on a Mexican Favorite
Craving the rich, savory flavors of a chimichanga but looking for a healthier alternative? Look no further! These Baked Chicken & Avocado Chimichangas offer all the deliciousness of the classic fried version without the excess oil. They’re baked to a golden perfection, ensuring a satisfying crunch and a warm, gooey interior, and best of all, they’re enthusiastically approved by the whole family. Prepare to indulge without the guilt!
Disclaimer: This post includes a recipe shared during the #EatHealthy16 event. Blendtec generously provided blenders for the event’s giveaway and for the hostesses to review. Rest assured, no other compensation was received, and all opinions expressed remain entirely my own, reflecting genuine experiences and recommendations.
Embracing Healthier Eating with Baked Chicken & Avocado Chimichangas
Welcome to the #EatHealthy16 initiative, a collaborative event where over 30 dedicated bloggers come together to share inspiring recipes designed to kickstart 2016 with nutritious and delectable food choices. This month-long journey is dedicated to helping you achieve your healthy eating goals. Brianne from Cupcakes & Kale Chips brings you delightful healthy snacks, Jamie from Love Bakes Good Cakes focuses on wholesome meals, and Jenny from The Melrose Family offers an array of healthy desserts. Be sure to follow the #EatHealthy16 hashtag throughout January for a continuous stream of culinary inspiration!
To make healthy cooking even more accessible and enjoyable, we’re thrilled to offer our readers a chance to win a fantastic Blendtec 725 blender and Twister Jar, a prize package valued at over $750! This high-performance blender is a game-changer for preparing everything from smoothies to sauces, making healthy meal prep a breeze. Don’t miss out on this incredible opportunity; head over to Clark’s Condensed to enter the giveaway. You have until February 5, 2016, to participate. The giveaway is open to U.S. residents who are 18 years of age or older. The lucky winner must respond via email with a valid shipping address within 48 hours of being contacted, or an alternate winner will be chosen. Good luck, and happy blending!
Today, we extend a warm welcome to Katie from Clark’s Condensed, who is gracing our blog with a fantastic recipe for #EatHealthy16. After you dive into this delightful dish, we highly encourage you to visit Katie’s blog and enter the amazing Blendtec giveaway for your chance to win! It’s a fantastic opportunity to upgrade your kitchen tools while discovering more wonderful recipes.
Hello everyone! I’m absolutely delighted to be guest posting here on Love Bakes Good Cakes. Jamie is one of my favorite bloggers, and I’m genuinely thrilled to have been invited to share one of my cherished recipes with all of you today. It’s an honor to contribute to such a wonderful community of food lovers.
A Personal Journey: My Evolution with Chimichangas
My name is Katie, and I share my culinary adventures and lifestyle tips over at Clarks Condensed. If your interests include delicious and approachable recipes that anyone can master, engaging DIY projects, and adorable baby content, then my blog might just be your next favorite online destination. Like many families around the world, mine embarked on a mission to start the new year on a healthy note, focusing on regular exercise and mindful eating. So far, we’re maintaining a pretty good pace, which is quite impressive considering we’re still early into January!
One of my true passions in the kitchen is transforming traditionally less-healthy dishes into better-for-you versions without sacrificing flavor. I love the challenge of taking a beloved comfort food and finding creative ways to lighten it up. This passion stems from a specific memory. Back in my college days, my brother and I had a standing dinner date once or twice a week. Our absolute favorite meal to share was what we affectionately called “queso-changas.” These were, as you might imagine, incredibly delicious but undeniably indulgent. They were deep-fried, loaded with gooey, rich queso, and pretty much the textbook definition of unhealthy comfort food.
After a while, I pretty much swore off those queso-changas entirely. In fact, I swore off all chimichangas for a long time, largely because their fried nature made them feel like an occasional treat rather than a regular meal. While I wish I could share a healthier rendition of my beloved queso-changa, I honestly don’t think it’s possible to make that particular dish truly “healthy” while retaining its essence. So, instead, I’m excited to share another chimichanga recipe that I’ve grown to love just as much, if not more: the Baked Chicken & Avocado Chimichanga. This recipe captures the heartiness and satisfying flavor of a chimichanga in a way that aligns with a healthier lifestyle, making it a perfect addition to your weekly meal rotation.
These Baked Chicken & Avocado Chimichangas quickly became an enormous hit in our household, delighting everyone from my discerning three-year-old to my husband. The flavor profile is exceptional, boasting a delightful blend of spices and fresh ingredients, and the best part is how incredibly simple they are to prepare. They’re a fantastic solution for a tasty and wholesome family dinner.
You can connect with Katie and find more of her wonderful content on her social media channels:
Be sure to explore these other fantastic recipes from Katie too!
- Easy Mexican Refried Beans
- Copycat Taco Bell Mexican Pizza
Baked Chicken Avocado Chimichangas Recipe
This recipe for Baked Chicken Avocado Chimichangas is a game-changer for anyone looking to enjoy the rich flavors of a chimichanga without the deep-fried indulgence. It’s simple to make, packed with flavor, and universally loved. Enjoy a delicious meal that’s both healthy and satisfying!
Yields: 8 servings
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Ingredients
- 2 large chicken breasts, diced
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend works well)
- 1 large ripe avocado, cut into small chunks
- 1 tablespoon fresh lime juice (prevents avocado from browning and adds zest)
- ½ teaspoon garlic powder
- ¼ teaspoon cumin (adds a smoky, earthy depth)
- ½ teaspoon onion powder
- ¾ cup plain Greek yogurt (a healthier alternative to sour cream or mayo, adding creaminess and tang)
- 1 ½ cups cooked rice (white or brown rice)
- 8 large burrito-size flour tortillas (whole wheat tortillas are an excellent choice for added fiber and hold up beautifully when baked)
- Optional: 1-2 tablespoons coconut oil for cooking chicken (or your preferred cooking oil)
Instructions
- Prepare the Chicken: Season the diced chicken breasts generously with salt and pepper. In a large skillet, heat 1-2 tablespoons of coconut oil (or your preferred cooking oil) over medium-high heat. Add the seasoned chicken and cook until it’s no longer pink in the center and lightly browned, about 5-7 minutes. Once cooked, set aside.
- Create the Avocado Mixture: In a medium bowl, combine the plain Greek yogurt with the mashed avocado chunks. Stir in the lime juice, garlic powder, cumin, and onion powder until all ingredients are well incorporated and the mixture is creamy. The lime juice not only adds flavor but also helps keep the avocado fresh.
- Combine Filling: In a large mixing bowl, gently combine the cooked chicken, the cooked rice, and the creamy avocado mixture. Mix until all ingredients are evenly distributed, ensuring every bite will be bursting with flavor.
- Assemble the Chimichangas: Preheat your oven to 400°F (200°C). Lay a burrito-size flour tortilla flat on a clean surface. Spoon approximately ½ cup of the chicken and avocado mixture into the center of the tortilla, forming a log shape. Sprinkle generously with about 2 tablespoons of shredded cheese over the filling.
- Fold and Seal: To form the chimichanga, fold the sides of the tortilla inwards over the filling, then roll the tortilla tightly from the bottom upwards. Ensure the seam is secure to prevent the filling from escaping during baking. Place the folded chimichanga seam-down on a lightly greased baking sheet. Repeat with the remaining tortillas and filling.
- Bake to Perfection: Bake the chimichangas in the preheated oven for about 20-25 minutes, or until the tortillas turn a beautiful golden brown and become slightly crispy. The cheese inside should be melted and bubbly.
- Serve Immediately: Remove from the oven and serve hot. These chimichangas are wonderful on their own or with your favorite toppings.
Notes
- For the best results, use your favorite brand of large flour tortillas. Whole wheat tortillas are highly recommended as they not only add a healthy boost of fiber but also hold up exceptionally well during the baking process, ensuring a perfect texture.
- Feel free to customize your chimichangas by adding extra vegetables like diced bell peppers, corn, or black beans to the filling for added texture and nutrients.
- These chimichangas are excellent with a side of salsa, a dollop of extra Greek yogurt or light sour cream, or even a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best crispness.
Nutrition Information (Approximate per serving)
Please note: Nutrition information is automatically calculated and should only be used as an approximation.
- Calories: 290 kcal
- Carbohydrates: 27g
- Protein: 21g
- Fat: 11g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.01g
- Cholesterol: 48mg
- Sodium: 383mg
- Potassium: 423mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 151 IU
- Vitamin C: 4mg
- Calcium: 146mg
- Iron: 2mg
We hope you enjoy this healthier, baked take on classic chimichangas. It’s a testament that delicious food can also be wholesome and easy to prepare. Don’t forget to leave a comment below and share your thoughts once you’ve tried this recipe!
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