Baked Chicken Chimichangas Recipe

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Baked Chicken Chimichangas

Vickie Parks

By
@Northwestgal

My friend Nancy shared this recipe with me years ago, and it's the recipe I always use now when making Chicken Chimichangas (baking or frying). It has always turned out great, and it has become a family favorite. I usually serve it with lots of fresh toppings piled on top and some Spanish Rice and Pico de Gallo served alongside.


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Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c
cooked chicken, shredded (great recipe for using up leftover roasted chicken!)
4 oz
reduced-fat cream cheese, room temperature
1 c
salsa
1 tsp
ground cumin
1/2 tsp
dried oregano
1 c
shredded cheddar cheese
2
green onions, chopped (about 1/4 cup)
6 (8-inch)
flour tortillas
2 Tbsp
unsalted butter, melted

SUGGESTED OPTIONAL TOPPINGS

diced tomato
low-fat sour cream
guacamole or diced avocado
chopped cilantro
additional shredded cheddar cheese

Directions Step-By-Step

1
Preheat oven to 400°F.
2
In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
3
Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
4
Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
5
Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
6
Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy