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I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas. —Rickey Madden, Clinton, South Carolina
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Baked Chicken Chimichangas in Healthy Cooking December/January 2009, p64
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 24, 2011 by jennidw
definitely a keeper, my husband and son both ate them up!
Reviewed on Sep. 15, 2010 by retnakartika
My husband loves it. I use hot salsa and Mexican blend cheese.
Reviewed on Jun. 21, 2010 by MDKGILB
This recipe was absolutely easy & my husband and 2 kids loved it. And I loved it even more for the low calories!
Reviewed on Jun. 14, 2010 by scarlet286
This is so yummy! This recipe will definitely be a keeper.
Reviewed on May. 18, 2010 by AnnDavis49719
We loved them.. I served them on a bed of lettuce and tomatoes.
Reviewed on May. 17, 2010 by ChefTibbles
A huge hit! These were sooo good. I took some comment advice and bulked up the chicken a bit, and I also added some crumbled Chorizo (mexican sausage) I had lying around. That probably destroyed the "healthy" rating, but it was great, the Chorizo really lent a lot of flavor!
Reviewed on Mar. 17, 2010 by alexismd
This recipe was great and easy to make! I also added cilantro in the dish and on top for that added fresh taste and I used a mexican blend of shredded cheese instead of just cheddar. Absolutely delish!
Reviewed on Feb. 27, 2010 by mmglsu
I make this dish about once a week now! Talk about easy and delicious. My boyfriend isn't big on Mexican food but he loves it too.
Reviewed on Feb. 06, 2010 by lizeck
We loved this recipe. But I did use enchilada sauce and 2 cups cubed chicken. I served it with refried beans, and an appetizer of nacho chips and salsa. Definitely will make this again.
Reviewed on Jan. 15, 2010 by Cook38
This recipe was very good. However, it only calls for 1-1/2 cups of chicken and 6 tortillas. First, I would DEFINITELY increase the amount of filling, as it calls for 1/2 cup filling for each tortilla. Do the math and that's only really 3 tortillas worth of filling. When you add the salsa and cheese that bulks it up a bit, but I still only got five 1/2-cup portions. If you bump the chicken alone up to 2 cups, that should do the trick. Also, this called for a 15x10-in. baking dish. That is WAY too big. The six chimis will fit easily into a 13x9, possibly even a 9x9. I will try it again with the changes, and I'm sure it will be great!
Reviewed on Dec. 13, 2009 by mjlouk
So easy to make and really good!
Reviewed on Sep. 30, 2009 by Carol39110
The filling is delicious, but I increased the amount of filling by a third. I will try topping it with enchilada sauce the next time.
Reviewed on Jan. 07, 2009 by luckymeggs
We loved this recipe! Will definitely make this one again.
Reviewed on Dec. 07, 2008 by hemstewart
We made these for my family - they got rave reviews and were super easy to make!
Reviewed on Nov. 17, 2008 by sbuffman
Very easy to make and so good! Thanks for the recipe!
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