Baked Chimichangas Recipe
Baked Chimichangas Recipe photo by Taste of Home

Baked Chimichangas Recipe

Publisher Photo
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)
MY REVIEW
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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. 9, 2013

"This dish was excellent. My son thought I bought it frozen. I planned to have the leftovers for lunch; but was too late. My family had already gobbled them up!"

MY REVIEW
Reviewed Feb. 1, 2013

"I have to agree - excellent. I used mild salsa, added green chilis to the meat mixture, and omitted the sauce because I didn't have half-and-half. Since I like things a tad spicier, I'll use medium spicy salsa next time. But my husband ate two and I had to restrain myself. He said it's the best he's had all year."

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