Baked Chimichangas Recipe

4.5 43 73
Baked Chimichangas Recipe
Baked Chimichangas Recipe photo by Taste of Home
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Baked Chimichangas Recipe

Read Reviews
4.5 43 73
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 6 servings.
Originally published as Baked Chimichangas in Light & Tasty April/May 2002, p6

Nutritional Facts

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

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  • 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
  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

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Reviews forBaked Chimichangas

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iamnotagolem User ID: 3147791 255385
Reviewed Oct. 13, 2016

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

MY REVIEW
MamaTricia User ID: 5697798 253210
Reviewed Aug. 26, 2016

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

MY REVIEW
HBcook User ID: 2966570 217158
Reviewed 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"

MY REVIEW
GoVikes28 User ID: 7368436 102891
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
poppyfield User ID: 7654661 59943
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
HolmesSweetHome User ID: 7284304 124792
Reviewed Nov. 7, 2013

"Super Yummy. Will be making this again. :)"

MY REVIEW
Ms. Danyelle Judie User ID: 6860303 84689
Reviewed Oct. 31, 2012

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

MY REVIEW
nancy03743 User ID: 3419951 35944
Reviewed Sep. 4, 2012

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

MY REVIEW
ekatiakarpova User ID: 6312133 46013
Reviewed 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."

MY REVIEW
nessjo User ID: 6342534 54868
Reviewed Nov. 14, 2011

"Great! Fast. Hearty. Delicious!"

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