Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup low sodium chicken broth
  • 1/2 medium yellow onion, finely chopped
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • Pinch of cayenne pepper
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground black pepper to taste
  • 1/4 cup shredded Monterey Jack or mild Cheddar cheese (optional)
  • 6 large (10-inch) flour tortillas
  • 4 Tbsp unsalted butter, melted, OR 4 Tbsp neutral oil for brushing
  • For Crema: 1/2 cup full-fat sour cream or Greek yogurt
  • For Crema: Juice of 1 whole lime
  • For Crema: 1/4 tsp fine sea salt
  • For Crema: 1 Tbsp chopped fresh cilantro

Instructions:

  1. Cook chicken breasts until fully cooked and easily shredded. Shred finely using forks or a stand mixer.
  2. In a large skillet, heat olive oil. Sauté the chopped onion until translucent. Add cumin, chilli powder, paprika, and oregano; toast for 30 seconds until fragrant.
  3. Return the shredded chicken to the skillet. Pour in chicken broth and lime juice. Simmer gently until most liquid has evaporated and the chicken is well coated (about 5-7 minutes). Season generously with salt and pepper. Stir in cheese, if using, and allow the filling to cool slightly.
  4. Briefly warm the flour tortillas (about 30 seconds in the microwave wrapped in a damp paper towel) to make them pliable.
  5. Assemble the chimichangas: Lay a tortilla flat, place 1/6th of the cooled filling slightly off-centre. Fold in the sides, then tightly roll from the bottom up, creating a sealed cylinder.
  6. Preheat your oven to 400°F (200°C). Lightly brush all sides of the rolled chimichangas generously with melted butter or oil. Place them seam-side down on a baking sheet lined with parchment paper.
  7. Bake for 18–22 minutes, flipping halfway through, until they are deeply golden brown and crisp on all sides.
  8. While baking, prepare the crema by whisking together the sour cream/yogurt, lime juice, salt, and cilantro.
  9. Serve the Baked Chicken Chimichangas immediately with a dollop of the fresh lime crema and your favourite salsa.