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


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


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.

About this Recipe

Course/Dish: Chicken