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Baked Chicken Chimichangas

 Baked Chicken Chimichangas
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups picante sauce, divided
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup chopped green onions, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 flour tortillas (8 inches), warmed
  • 1 tablespoon butter, melted


  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup
  • picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2
  • cup mixture down the center of each tortilla. Fold sides and ends
  • over filling and roll up. Place seam side down in a 15x10x1-in.
  • baking pan coated with cooking spray. Brush with butter.
  • Bake, uncovered, 20-25 minutes or until heated through. Top with
  • remaining picante sauce and onions. Yield: 6 servings.
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.

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Baked Chicken Chimichangas (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.