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Baked Chimichangas Recipe

Baked Chimichangas 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  • 2. 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.
  • 3. 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.
  • 4. 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 Facts

1 each: 415 calories, 9g fat (4g saturated fat), 55mg cholesterol, 1164mg sodium, 45g carbohydrate (5g sugars, 7g fiber), 29g protein.

Reviews for Baked Chimichangas

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iamnotagolem User ID: 3147791 255385
Reviewed Oct. 13, 2016

"This is one of our family's favorite recipes. Delish!"

MamaTricia User ID: 5697798 253210
Reviewed Aug. 26, 2016

"My family loves this recipe! I usually double the sauce because it's soooo good."

HBcook User ID: 2966570 217158
Reviewed Jan. 7, 2015

"These are good but I didn't like the 'baked' tortilla. It may just have been the LaTortilla Factory low carb, tortillas that I used but it wasn't awful. The original recipe called for 1/4 cup flour and 1 cup half & half for the sauce which I modified by using 4 ounces skim milk and 4 ounces light sour cream. What I did worked but it needed more flour (I only used 2 tablespoons) as it was pretty thin, also needed some more spice. I served it with salsa and that 'rescued' the flavor"

GoVikes28 User ID: 7368436 102891
Reviewed Apr. 1, 2014

"Love this recipe! I have even used milk if I don't have 1/2 and 1/2 and although it isn't as thick the gravy still tastes delicious!"

poppyfield User ID: 7654661 59943
Reviewed Mar. 8, 2014

"This dish was amazing! And on top of that it's a cinch to make. A love the sauce, so simple yet lots of flavour. I didn't have half and half, but I used whipping cream, which may have made it extra creamy, which for me, is perfect!"

HolmesSweetHome User ID: 7284304 124792
Reviewed Nov. 7, 2013

"Super Yummy. Will be making this again. :)"

Ms. Danyelle Judie User ID: 6860303 84689
Reviewed Oct. 31, 2012

"EXCELLENT DISH! EXCELLENT! Next time I will freeze some. I have made them twice and they are GOOD."

nancy03743 User ID: 3419951 35944
Reviewed Sep. 4, 2012

"Great recipe. Made just like it was. Perfect taste and will use this in my recipe rotation. A Keeper!!!"

ekatiakarpova User ID: 6312133 46013
Reviewed Feb. 2, 2012

"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."

nessjo User ID: 6342534 54868
Reviewed Nov. 14, 2011

"Great! Fast. Hearty. Delicious!"

Mrs. Peters User ID: 264420 83647
Reviewed Oct. 6, 2011


Mrs.King User ID: 6198856 77115
Reviewed Sep. 12, 2011

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

kaic User ID: 6165382 35942
Reviewed Aug. 22, 2011

"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."

kimheath User ID: 3417538 91904
Reviewed Aug. 15, 2011

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

iabrowneyes40 User ID: 5819111 91903
Reviewed Mar. 13, 2011

"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"

farmgurly User ID: 3783425 54867
Reviewed Mar. 11, 2011

"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."

walraan User ID: 5539384 35939
Reviewed Mar. 6, 2011

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

johnsen User ID: 2755435 59941
Reviewed Mar. 5, 2011

"excellent. fast and easy."

lightedway User ID: 4228023 102639
Reviewed Feb. 9, 2011

"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."

lenavoth User ID: 5335289 34602
Reviewed Jan. 30, 2011

"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."

sydonia User ID: 1415865 91901
Reviewed Jan. 21, 2011

"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!"

ezondii User ID: 1189790 77111
Reviewed Nov. 10, 2010

"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"

LiveTheLifeYouLove User ID: 5221664 131876
Reviewed Nov. 3, 2010

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

skipperstrucking User ID: 4577232 131874
Reviewed Oct. 20, 2010

"Very quick and easy."

rockstaralice User ID: 4204585 107694
Reviewed Oct. 15, 2010


jpwoodwa User ID: 4916894 46003
Reviewed Oct. 3, 2010

"Great recipe, easy to make, can add any type of salsa to make it as spicy as you want. Loved the topping!"

jobr0501 User ID: 4345954 84688
Reviewed Sep. 30, 2010

"I substituted wheat/low carb tortillas and didn't use any onion - they turned out amazing! The chimichangas and sauce were even good warmed up for lunch the next day!"

Emmjay83 User ID: 5405669 102572
Reviewed Sep. 8, 2010

"My family and I love this recipe. The sauce adds a great zing to this meal!!!"

VictoriaElaine User ID: 3422096 124789
Reviewed Jun. 30, 2010

"This is quick and easy to make and very tasty! Will be making it again."

Daddycooks User ID: 4391224 54826
Reviewed May. 29, 2010

"Very good and quick the sauce is awesome"

tracyd223 User ID: 5049910 77106
Reviewed Apr. 14, 2010

"I made these last night, and they were absolutely delicious!!!!! They turned out crispy and much better than the fried version. Definitely make the sauce, it makes the dish. This is for sure going in my regular rotation!!!"

ooflgatorfanoo User ID: 4363525 91848
Reviewed Apr. 13, 2010

"I've made this recipe over and over again. I love it! So easy and has wonderful flavor!"

gscott User ID: 206896 124766
Reviewed Mar. 20, 2010

"I followed the recipe exactly as written; didn't alter a thing and they were wonderful. I used a mild salsa and they were still flavorful. Also loved the green chili sauce! Will definitely make these again."

momma1012 User ID: 1200837 91843
Reviewed Jan. 11, 2010

"This is the second time we have had this dish. I enlisted the help of my college age son in putting them all together. My two granddaughters were here (they are very picky eaters) and they wanted seconds."

Tongiefarm User ID: 1086525 41043
Reviewed Jan. 4, 2010

"Thank you for the great reviews! ~Angela Oelschlaeger"

rkinnelly User ID: 3332118 124601
Reviewed Jul. 6, 2009

"My 3yo son and 2yo daughter loved this dish! I split one in half for each of them and they both wanted seconds. I didn't have 10" tortillas on hand, mine were whole wheat and a little smaller so I had some trouble rolling them up but once baked they held nicely."

shelbyamay User ID: 4171522 102560
Reviewed Jun. 10, 2009

"we used whole wheat tortillas and they turned out well. The sauce is what makes this dish. We had them for leftovers the following nite and they kept well."

rchlirlnd User ID: 3259693 131872
Reviewed May. 4, 2009

"My husband and I loved these! Used a mild salsa this time, but going to be trying them with medium for a little more kick. SO DELICIOUS!"

lahood256 User ID: 3468993 45989
Reviewed Dec. 23, 2008

"soooo yummy !!!!!!1"

clbrown24 User ID: 1729902 34451
Reviewed Dec. 11, 2008

"These were delicious! The whole family loved it. I omitted the onion and oregano. Can't wait to have them again!"

justmbeth User ID: 1196484 34601
Reviewed Jul. 3, 2008

"These were very tasty. I'm thinking of making a batch and freezing. They would make a good quick snack for the kids."

JennyTaylor User ID: 2874618 35937
Reviewed Jun. 22, 2008

"What a delicious and healthy recipe! The sauce was really yummy too. My picky 2 year old even loved them!"

jillshartzer User ID: 1480001 131870
Reviewed May. 27, 2008

"This is a great recipe! I served these for my parents, and we couldn't get enough of them. The sauce was wonderful - I did not use the chiles. I will definetely make these again. Yum!"

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Wine Pairings

Full-Bodied White Wine

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