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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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 400°F.

2In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.

3Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.

4Fold 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.

5Place 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).

6Bake 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