Baked Chicken Chimichanga – Barlean’s #RecipeMakeover

Baked Chicken Chimichanga recipe, no fry chimichanga recipe

Baked Chicken Chimichanga

As #RecipeMakeover week continues, my second offering for favorite foods made healthier is this recipe for Baked Chicken Chimichangas. Working with Barlean’s Butter-Flavored Coconut Oil, these baked-not-fried chimichangas undergo a transformation in calories only. All the crispy crunch of the tortilla remains; you’d never know they weren’t fried. 

Barlean’s is family-owned and operated company whose mission, Pathway to a Better Life, is truly inspirational. Not only that, but their history as innovators and examples in quality and excellence have shown that they are a representation of ingenuity, exemplifying the American dream.

For the purposes of this post and event, I received products from Barlean’s to sample, at no cost to me. Those products were their Butter-Flavored Coconut Oil and Digestive Blend.


Use Barlean’s Store Locator to find their products near you! Also, you can connect with them on social media on Facebook, Instagram and Twitter.

For this recipe, I used boneless, skinless chicken breast tenders that I baked (from frozen), wrapped in foil. The chicken bakes to perfection in just 25 minutes, without any added fat. After it’s baked, it’s simple to shred the chicken for this recipe. Of course, if you’re in a hurry, you could pull the meat from a store-bought rotisserie chicken; although this will increase the fat.

Once shredded, I combined the chicken with green chiles, some tomato-based sofrito (a combination of tomato, onions, green pepper, cilantro and garlic), cumin, coriander, garlic, and some fresh mozzarella cheese. I rolled and folded half a cup of the chicken mixture into a burrito-sized flour tortilla, brushed them with some melted Barlean’s Butter-Flavored Coconut Oil and baked them for 15 minutes (at 450°F) before adding a small slice of fresh mozzarella to melt on top.

The stuffing is spicy and cheesy; the tortilla is crispy and flavorful, and it stays that way, not being completely saturated with cheese or cheese sauce. The Barlean’s Butter-Flavored Coconut Oil was perfect for this project!

I served ours with shredded lettuce and a fresh pico de gallo (fresh tomato, onion, jalapeno, cilantro, lime juice, salt and pepper). Mr. Saucy (being the condiment king) also added sour cream and guacamole to his.

The difference in a typical fried chimichanga (about 1090 calories) and a baked chimichanga (about 270 calories) is huge!

I hope you’ll try them!

P~

5.0 from 1 reviews
Baked Chicken Chimichanga - Barlean's #RecipeMakeover
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound boneless, skinless chicken breast tenders, baked and shredded*
  • 1 -4.5 ounce can diced green chiles
  • 2 tablespoon tomato-based Sofrito (or your favorite salsa)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt
  • ⅛ teaspoon garlic powder (my Sofrito has a lot of garlic in it, so if you use salsa, you might want to increase the garlic powder to ¼ teaspoon, or more to suit your taste)
  • 4 ounces fresh mozzarella, divided (3 ounces for the stuffing, one ounce for the tops)
  • 6 burrito-sized flour tortillas
  • 2 tablespoons Barlean's Butter-Flavored Coconut Oil, melted
Instructions
  1. Preheat the oven to 450°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, add the shredded chicken, the green chiles, sofrito, cumin, coriander, salt, garlic powder and 3 ounces of the mozzarella cheese (diced into small cubes).
  4. Take a burrito-sized flour tortilla and place ½ cup of the chicken mixture in a small pile on about 2 inches from the edge on one side of the tortilla. Fold over the 2 inch edge and fold in the sides to surround the stuffing, then roll the remaining tortilla to form a packet. Place a toothpick in tortilla where the edge meets to hold it in place.
  5. Place on the prepared baking sheet and continue to stuff and roll the remaining tortillas in a like manner.
  6. Place the baking sheet into the preheated oven and cook for 15 minutes.
  7. Remove the pan from the oven and place the remaining mozzarella, in small slices, on top of each of the chimichangas.
  8. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted and the tortillas are golden brown.
  9. Remove from the oven and serve immediately.
Notes
I baked my chicken (frozen, not thawed), wrapped in foil, nothing added, for 25 minutes at 350°F.

p.s.: While I received these products from Barlean’s at no cost, the opinions about their products are my own, and are heartfelt.

Please check out all the other #RecipeMakeover recipes from blogger participants below, and be sure to enter the giveaway! The prize package, valued at over $200 could be yours!

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Don’t forget to enter the giveaway! The prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open world-wide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contact via email.

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About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Brand Posts, Poultry, Saucy Southerner Recipes, Savory Pies. Bookmark the permalink.

6 Responses to Baked Chicken Chimichanga – Barlean’s #RecipeMakeover

  1. Wendy Klik says:

    I love chimichangas and I love that this is a baked version instead of fried. Thanks for sharing.

  2. Colleen says:

    I think I could eat this #RecipeMakeover Mexican dish every single day and never get tired of it. It sounds amazing!

  3. Oh man, not only does this look amazing, I bet it tastes good too! Adding to the recipe box! 🙂

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