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Baked Chimichangas Recipe

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

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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.

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Reviews for Baked Chimichangas (37)

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Baked Chimichangas

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Reviewed on Apr. 29, 2012 by btaylor123

These are a staple at my house. I freeze the stuffed tortillas and the sauce separately, and keep them on hand for a quick meal any time. I often add jalapenos to the sauce for a little more kick.

Reviewed on Feb. 02, 2012 by ekatiakarpova

The chimichangas were very tasty but the cream was bad! The cream has tooo much flour and very strong floury taste. I had to use another recipe to make a new cream.

Reviewed on Nov. 14, 2011 by nessjo

Great! Fast. Hearty. Delicious!

Reviewed on Oct. 06, 2011 by Mrs. Peters

Good!

Reviewed on Sep. 12, 2011 by Mrs.King

I absolutely love this recipe, I have suggested it to many of my friends and family.!!!!!!!

Reviewed on Aug. 22, 2011 by kaic

This one is on the regular rotation at our house. Very easy and quick. Tastes great every time. If you have kids that don't like spicy food, set aside a bit of the sauce before you add the chilies for them. I sometimes make them with the smaller tortillas - just put less filling in each one - for a great packable lunch even without the sauce. But the sauce is definitely what makes this dish special.

Reviewed on Aug. 15, 2011 by kimheath

After reading another review on this recipe, I added a can of black beans which was a great addition. A keeper!

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!

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