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Baked Chicken Chimichangas Recipe

Baked Chicken Chimichangas Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

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)
  • 1 tablespoon butter, melted

Directions

  • 1. In a small bowl, combine the 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 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
  • 2. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

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.

Reviews for Baked Chicken Chimichangas

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MY REVIEW
Lisa
Reviewed Sep. 2, 2017

"Excellent! Fast and easy too. My husband just said "five stars" and "super delicious" when I asked him how he would rate it. Definitely a repeat."

MY REVIEW
Lurie
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
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
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
Reviewed Feb. 26, 2017

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

MY REVIEW
kgburgess
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
Reviewed Sep. 12, 2016

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

MY REVIEW
jnjrok
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
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
Reviewed Dec. 31, 2015

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

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