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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 May. 17, 2013 by shellabe1974
This was just an ok recipe I don't think that I will be making it again.
Reviewed on May. 01, 2013 by MissArlene
I ate a Chimichanga at a Mexican restaurant last week & when I saw this recipe I knew I had to try it - and I'm not sorry! They were delicious. Much better than from the restaurant. I made the tortillas from a TOH recipe, and instead of using picante sauce the recipe called for, made the sauce from the Garlic Beef Enchilada TOH recipe, subbing chicken broth for beef broth. For those who can't take "hot", I would cut down on the chili powder & cumin, & definitely don't use Rotel tomatoes as someone suggested! My tortilla recipe made 8 - 8" tortillas, so I too, would double the recipe to have enough. The recipe is way too much for hubby & me, so I baked them all & put some in the freezer.
Reviewed on Apr. 24, 2013 by Kristimint
Really good - and easy! The butter and baking make them nice and crispy. Next time I would use less salsa and more cheese!
Reviewed on Apr. 07, 2013 by AlyNatJil
Excellent, have made it multiple times for my family! Everytime I make it I have to double the recipe!
Reviewed on Mar. 04, 2013 by matteliz@swbell.net
This is a fairly standard chicken burrito recipe. I liked the part where you brush the burritos/chimichangas with melted butter; you can also spray with cooking spray for the same effect.
Reviewed on Feb. 28, 2013 by bmlink627
This is AMAZING!
Reviewed on Jan. 16, 2013 by Bobskat
Delicious! So flavorful. Everyone loved it.
Reviewed on Oct. 19, 2012 by jess.p
This has become a regular. The left overs, I just bring with me to work and pop into the toaster oven. Not sure if it tastes EXACTLY like a fried chimi, but it's a great alternative.
Reviewed on Jul. 18, 2012 by kelleyfamily20
All three of my children love this recipe. It goes together quickly and great dinner to make ahead and then bake it later in the day.
Reviewed on Jan. 30, 2012 by ninnypooh
OMGosh this was sooo good. My daughter is 19 and so picky, but she ate two of them. She did put sour cream on top. Very delish
Reviewed on Jan. 09, 2012 by BreezyBaker
Loved that they turned out crunchy and actually prefer them this way over deep fried! I used 2 1/2 cups chicken (3 chicken breasts) and then upped the rest of the mix (except the cheese) a little as well and it made the 6 servings perfect. Very yummy and will definitely make again!
Reviewed on Oct. 21, 2011 by montana20
used enchilada sauceadded jalepenos, gr. pepper, gr. onion, very little cheese
used enchilada sauce
added jalepenos, gr. pepper, gr. onion, very little cheese
Reviewed on Oct. 12, 2011 by mkfrazier
Fantastic! I used 6 boneless, skinless chicken thighs, which yielded 2 cups of chicken, so I simply increased all other ingredients 25 percent. (I used just half the cumin to control the spice.) This made 8 large chimichangas. We have a new favorite Mexican-style dish!
Reviewed on Sep. 13, 2011 by angietalbot
I have made this again and again... my picky family likes them just fine. The butter makes the shells crunchy so I don't miss the deep frying at all. I have always had 6 sizable chimis using this recipe -- using 8 inch tortillas makes the calories match up in the nutrition info too.
Reviewed on Aug. 17, 2011 by stormxchaser57
Very delicious! However, I also had the same problem as the previous reviewer...I doubled the recipe and only got 9 small chimichangas out of it. I will make it again, but I will probably triple or quadruple the stuffing recipe next time.
Reviewed on May. 27, 2011 by jmkasprak
Brushing the butter on the tortilla before baking really gave it a nice crunchy texture like fried chimichangas. The picture makes it look like there is a lot of stuffing in each one, but I only got 5servings. I didn't measure, but maybe my tortillas were too big.
Brushing the butter on the tortilla before baking really gave it a nice crunchy texture like fried chimichangas. The picture makes it look like there is a lot of stuffing in each one, but I only got 5
servings. I didn't measure, but maybe my tortillas were too big.
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