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Baked Chimichangas Recipe
Baked Chimichangas Recipe photo by Taste of Home

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  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.
Originally published as Baked Chimichangas in Light & Tasty April/May 2002, p6

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.

Full-Bodied White Wine

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

Reviews for Baked Chimichangas

AVERAGE RATING
   (70)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (10)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 7, 2013

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

MY REVIEW
Reviewed Oct. 31, 2012

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

MY REVIEW
Reviewed Sep. 4, 2012

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

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