baked chicken chimichangas

★★★★★ 4 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

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.

★★★★★ 4 Reviews
serves 6
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For baked chicken chimichangas

  • 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

How To Make baked chicken chimichangas

  • 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.
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