Baked Chicken Chimichangas Recipe

4.5 60 70
Baked Chicken Chimichangas Recipe
Baked Chicken Chimichangas Recipe photo by Taste of Home
Publisher Photo

Baked Chicken Chimichangas Recipe

Read Reviews
4.5 60 70
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Baked Chicken Chimichangas in Healthy Cooking December/January 2009, p64

Nutritional Facts

1 each: 269 calories, 8g fat (3g saturated fat), 39mg cholesterol, 613mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. Bake, uncovered, 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.
Originally published as Baked Chicken Chimichangas in Healthy Cooking December/January 2009, p64

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Reviews forBaked Chicken Chimichangas

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Lurie User ID: 9209866 268767
Reviewed Jul. 1, 2017

"Absolutely amazing! I did add some Mexican Rice into these... These are perfect with the perfect heat and texture! My husband (not easy to please!) absolutely loves them and says they are Chuy's quality! Thank you so much for sharing!"

MY REVIEW
Angel182009 User ID: 6228642 264953
Reviewed Apr. 21, 2017

"I substituted ground beef for the chicken. These turned out great and even my pickiest eaters loved them."

MY REVIEW
No_Time_To_Cook User ID: 6334849 263985
Reviewed Mar. 27, 2017

"These were really good and easy to make. I used leftover chicken from the Honey and Spiced chicken bake recipe."

MY REVIEW
sands351 User ID: 1036170 261833
Reviewed Feb. 26, 2017

"These are awesome!! easy to make and great flavor. Thanks for the recipe."

MY REVIEW
kgburgess User ID: 2727982 256876
Reviewed Nov. 16, 2016

"These were very good! My kids ate them in record time and asked if there would be any leftovers! This makes a great dinner when you're pressed for time. It came together so fast! I used rotisserie chicken breast that I picked up marked down half price at Kroger, so it made for a cheap meal, too. Adding the sauce over the top at the end was a nice way to keep them from being too crispy. I just added a little sour cream when I served it, and it was great! Some fat-free refried beans and some Spanish rice on the side would make this a great Mexican meal!"

MY REVIEW
TerriBowes User ID: 4210823 254002
Reviewed Sep. 12, 2016

"I make these all the time. They are delicious and so easy to make."

MY REVIEW
jnjrok User ID: 1992251 249255
Reviewed Jun. 9, 2016

"I was not expecting them to be so tasty. I did substitute 3/4 c. of medium taco sauce for 3/4 c. of the picante sauce as I did not have enough. Perhaps that was the secret ingredient to make them so tasty!"

MY REVIEW
allharrymama User ID: 560853 246335
Reviewed Mar. 30, 2016

"Loved this dish! Had 3 guests at my house for this meal and hey also loved it. Great flavor."

MY REVIEW
Kathyjordan User ID: 6897948 240701
Reviewed Dec. 31, 2015

"Love chimis and the idea of baking, but wasn't a big hit. Flavor wasn't what was expected."

MY REVIEW
rmbarr059 User ID: 4046105 227529
Reviewed Jun. 6, 2015

"Yummy! I used whole wheat tortillas for me and flour tortillas for my hubby. His were crispy, but the whole wheat tortillas did not crisp up. But they were still very good nonetheless!"

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