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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
  • 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

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.
Nutrition Facts
1 chimichanga: 427 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1306mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 30g protein.

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Reviews

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Average Rating:
  • USCmom1959
    Sep 20, 2020

    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!!!!!

  • Grammy Debbie
    May 29, 2020

    So good and so easy! I used shredded rotisserie chicken and got 9 chimichangas so I doubled the sauce. We loved it!

  • Kay
    Apr 30, 2020

    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!!

  • erinn624
    Apr 30, 2020

    I made these tonight, followed the recipe exactly, and they were so good! The sauce is delicious - this one is definitely a keeper!

  • stitcherquilter
    Apr 27, 2020

    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.

  • Rellierae
    Apr 27, 2020

    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.

  • Susie77
    Apr 27, 2020

    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.

  • dcjmom
    Mar 30, 2020

    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!

  • DebM1228
    Mar 27, 2020

    Very tasty. I was short on salsa and substituted about 1/4 cup water and it worked fine. Loved the green chilies gravy!

  • skipperstrucking
    Sep 29, 2017

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