There’s a great Mexican place near me with a mouthwatering menu. Unfortunately, I’m limited to what I can order due to my sensitive stomach. One of the options that I normally steer clear of are the chimichangas since they are deep-fried and contain lots of cheese. Instead of continually depriving myself, I figured out a way to prepare them at home without having to suffer from any unpleasant side effects.
If you’ve never had chimichangas, they’re flour tortillas typically stuffed with some sort of meat and cheese mixture, then submerged in hot oil to get crispy. Since I’m lactose intolerant and don’t handle greasy foods too well, I tried to make this version more suitable for my dietary needs by baking them and using cheese that contains 0g lactose.
I also made a mild guacamole to pull the meal together. Feel free to add some seeded and diced jalapeño or chile peppers for a bit of heat. On a side note, I think these would probably make great appetizers by using smaller flour tortillas and decreasing the amount of filling and cooking time.
It feels great being able to make chimichangas using this alternative method so that I no longer have to miss out!
- 1 boneless, skinless chicken breast
- 3 cups chicken broth
- 1 tablespoon taco seasoning
- 1 cup Colby Jack cheese, shredded (I used Cabot)
- 2/3 cup salsa of your choice
- 1/3 cup green onions, sliced
- 5-6 burrito style flour tortillas
- Canola cooking spray
- Sour cream (I used Tofutti Better Than Sour Cream)
- Parchment paper
- 2 avocados
- 1/2 cup red onion, finely chopped
- 1 teaspoon dried cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- Ground black pepper to taste
- 1/2 cup tomato (pulp & seeds removed), finely chopped
- Bring chicken breast and broth to a simmer in a medium pot. Cover with lid and cook on low for about 15-20 minutes, or until chicken is no longer pink inside, but still tender. Remove chicken from broth and shred in a large bowl using two forks.
- Heat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Add taco seasoning, Colby Jack cheese, salsa, and green onions into the bowl with the shredded chicken and mix well. Place approximately 1/4 cup of the mixture into the center of each flour tortillas. Do not overstuff them so that you have enough folding room. Fold the sides of the flour tortillas in first. Then, while holding the folded sides down, fold in the top and bottom flaps tightly. Place seam-side down onto baking sheet. Lightly coat filled tortillas with cooking spray.
- Bake for 25-30 minutes, or until golden brown. While chimichangas are baking, start making guacamole.
- Remove pits from avocados and spoon pulp into a small bowl, mash with fork until creamy. Mix in onion, cilantro, lime juice, salt & black pepper. Lastly, stir in chopped tomato. Serve baked chimichangas with guacamole and sour cream.