Baked Chicken Chimichangas

Muna Escobar


This is a tasty recipe that is modified a bit from the original to cut down on some of the fat, by baking the chimichangas instead of frying them.


★★★★★ 2 votes



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bone in chicken breasts
3 c
1 Tbsp
chili powder
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/8 tsp
cayenne pepper
7 oz
canned green chillies
1/2 c
onion, minced
3 clove
garlic, minced
2 Tbsp
2 Tbsp
all purpose flour
1 c
chicken broth
1/2 c
sour cream
salt & pepper to taste
8-10" flour tortillas
8 oz
shredded monterey jack cheese

How to Make Baked Chicken Chimichangas


  • 1Simmer the chicken with the water, & season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
  • 2Stir in half of green chilies, onion, & garlic. Continue simmering until the liquid has reduced to 1 cup
  • 3Remove the chicken, shred & return to the onion mixture.
  • 4Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour & cook for 1 minute
  • 5Whisk in the broth & simmer for a few minutes.
  • 6Whisk in other half of green chilies & the sour cream; season to taste with salt & pepper.
  • 7Spoon about 1/3 cup of the chicken filling onto each tortilla. Sprinkle on some cheese.
  • 8Fold tightly into a burrito.
  • 9Repeat with the remaining ingredients. Brush burritos all over with oil & place on greased baking sheet.
  • 10Bake at 350' until slightly golden and serve with sour cream sauce. Sauce can be drizzled over it or used for dipping.

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About Baked Chicken Chimichangas

Course/Dish: Chicken

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