Baked Chimichangas

Name: Baked Chimichangas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

For my mouthwatering entree, I fill tortillas with tender shredded chicken, then top them with a thick, fill-flavored sauce.—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

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, at 425° for 15 minutes or until lightly browned.
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.

Nutrition Facts

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

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

Reviews

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Average Rating:

skipperstrucking

Sep 29, 2017

Very quick and easy. Follow recipe exactly. it will come out perfect
iamnotagolem

Oct 13, 2016

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

Aug 26, 2016

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

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

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

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

Nov 7, 2013

Super Yummy. Will be making this again. :)
Ms. Danyelle Judie

Oct 31, 2012

EXCELLENT DISH! EXCELLENT! Next time I will freeze some. I have made them twice and they are GOOD.
nancy03743

Sep 4, 2012

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

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.