Baked Chimichangas
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chilies for less heat. —Angela Oelschlaeger, Tonganoxie, Kansas
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
Directions
- Preheat oven to 425°. 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, until lightly browned, about 15 minutes.
- 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. Serve with chimichangas.
Reviews
Just made this tonight and my daughter & I both give it 5 stars. Super easy to make and delicious. I altered the sauce by heating the broth & pepper, added flour to make a roux & then used sour cream with the green Chiles. Really yummy!!!!!
So good and so easy! I used shredded rotisserie chicken and got 9 chimichangas so I doubled the sauce. We loved it!
Also made this with ground beef so easy to make. I did not have green chilies so I substituted Ro-Tel in the sauce. This will be on the menu again!!
I made these tonight, followed the recipe exactly, and they were so good! The sauce is delicious - this one is definitely a keeper!
This is delicious. Since this is the time of coronavirus quarantine we make do with what is in the house. I made this with canned chicken breast. I had homemade jalapeño salsa open so that is what I used. I made half the recipe and rather than open a large can of green chilies for the "gravy" I used some of the salsa in that, also. It was warm but not too warm. I will be making these again. Oh, and my tortillas were 8: instead of 10". They worked just fine.
We enjoyed these. I froze the leftovers, freezing the sauce separately. They were just as good as reruns. I used evaporated milk instead of half and half. Worked well. The sauce looked a little different after thawing, but tasted fine.
Caveat: I'm not a Tex-Mex fan; made this for my husband. He loves them! The second time I used seasoned cooked ground turkey, and added some well-rinsed black beans. You can vary the types and amounts of spices you use too so it's a very versatile recipe. Jalapeno rings and diced tomatoes on top when serving make it pretty.
I fixed these tonight with 1 lb. of ground beef instead of the chicken and they turned out great! Used same seasonings plus a bit of chili powder. So easy to put together! I skipped the sauce and simply served with salsa and sour cream on the side. Will be making these again!
Very tasty. I was short on salsa and substituted about 1/4 cup water and it worked fine. Loved the green chilies gravy!
Very quick and easy. Follow recipe exactly. it will come out perfect