baked chicken chimichangas

Name: Baked Chicken Chimichangas
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 cup(s) cooked chicken, shredded (great recipe for using up leftover roasted chicken!); 4 ounce(s) reduced-fat cream cheese, room temperature; 1 cup(s) salsa; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried oregano; 1 cup(s) shredded cheddar cheese; 2 - green onions, chopped (about 1/4 cup); 6 (8-inch) - flour tortillas; 2 tablespoon(s) unsalted butter, melted; ## SUGGESTED OPTIONAL TOPPINGS; - diced tomato; - low-fat sour cream; - guacamole or diced avocado; - chopped cilantro; - additional shredded cheddar cheese

(4 RATINGS)

33 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Mar 10, 2016

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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Baked Chicken Chimichangas with Mexican Corn

prep time 20 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

2 cups cooked chicken, shredded (great recipe for using up leftover roasted chicken!)
4 ounces reduced-fat cream cheese, room temperature
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese
2 - green onions, chopped (about 1/4 cup)
6 (8-inch) - flour tortillas
2 tablespoons unsalted butter, melted
SUGGESTED OPTIONAL TOPPINGS
- diced tomato
- low-fat sour cream
- guacamole or diced avocado
- chopped cilantro
- additional shredded cheddar cheese

How To Make baked chicken chimichangas

Step 1

Preheat oven to 400°F.

Step 2

In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
Step 3

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

Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.
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