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Baked Chimichangas

 Baked Chimichangas
For my mouthwatering entree, I fill tortillas with tender shredded chicken, then top them with a thick, fill-flavored sauce.—Angela Oelschlaeger, Tonganoxie, Kansas
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Baked Chimichangas (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.