[X]

Home > Recipes > Baked Chimichangas

Baked Chimichangas Recipe

Baked Chimichangas Recipe photo by Taste of Home

Read reviews (40)

Rate recipe

For my mouthwatering entree, I fill tortillas with tender shredded chicken, then top them with a thick, fill-flavored sauce.—Angela Oelschlaeger, Tonganoxie, Kansas

This recipe is:

Healthy

Quick

[X]

Rate Baked Chimichangas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Chimichangas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chilies

Directions

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce. Yield: 6 servings.

Nutritional Analysis: One serving (1 chimichanga with 1/4 cup sauce) equals 423 calories, 9 g fat (3 g saturated fat), 57 mg cholesterol, 1,326 mg sodium, 47 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Originally published as Baked Chimichangas in Light & Tasty April/May 2002, p6

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Baked Chimichangas

Baked Chimichangas

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 40 reviews

Sort Reviews:

Reviewed on Mar. 13, 2011 by iabrowneyes40

I made this recipe tonight for my husband and I and it was wonderful. This will be going on my favorite list.

Dorothy Q from Iowa

Reviewed on Mar. 11, 2011 by farmgurly

Made these last night for supper. There were a lot of different flavors but it seemed bland over all. Threw in 1/2 can of black beans and 1/2 can of corn to use them up. Made the mistake of sprinkling on some salt before I tasted it. They're not over salty but have enough. Just seems like there should have been more of some kind of flavor, not sure what. But good none the less.

Reviewed on Mar. 06, 2011 by walraan

Yummm, i loved this one. The sauce is a must!

Reviewed on Mar. 05, 2011 by johnsen

excellent. fast and easy.

Reviewed on Feb. 09, 2011 by lightedway

My family did not care for these. The recipe was not difficult and I enjoyed making them. I was saddened to see plates scraped into the trash. Won't be making again.

Reviewed on Jan. 30, 2011 by lenavoth

Changed it up a bit since i'm in Japan and also like to make things a little healthier. I added 2 cups of salsa for more flavor and instead of using half and half I used a half cup of plain greek yogurt with 3/4 cup nonfat milk. Wonderful.

Reviewed on Jan. 21, 2011 by sydonia

I wish every recipe I tried was as perfect as this one! The chimichangas were easy and the sauce was very flavorful. I will definitely make this again!

Reviewed on Nov. 10, 2010 by ezondii

I always tend to look for recipes that get a bunch of reviews, figuring those are the really good ones. This recipe is ABSOLUTELY wonderful!!! You'd have to be taste-bud challenged NOT to love this - GREAT and then some and so easy to put together, too

Reviewed on Nov. 03, 2010 by LiveTheLifeYouLove

So easy!! I added more spice to this, some cayenne and hot sauce to the meat mixture, it turned out great!

Reviewed on Oct. 20, 2010 by skipperstrucking

Very quick and easy.

View all >