Baked chicken chimichangas recipe

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A low fat version of chicken chimichangas, tortillas filled with a chicken mixture and then instead of being fried, they are baked. Great as a main dish with Mexican fried rice or rice picante and other Mexican condiments.
Preparation time: -, Cooking time: -, Serves: 4 


1 Tbsp vegetable oil
1 small onion, chopped
3 cloves garlic, minced
2 cups salsa (you can use mild or hot)
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground cinnamon
Salt to taste
2 1/2 cups cooked, shredded chicken

8 (12 inch) flour tortillas
1 cup canned refried beans
Cooking spray or vegetable oil


Prepare the chimichangas filling
In a large saucepan over medium-high heat, saute the onion and garlic in the vegetable oil for 4 to 5 minutes, until soft. Add the salsa, chili powder, cumin, cinnamon, and salt and cook stirring continuously for 1 minute. Add the shredded chicken, stir well, remove from heat and set aside.

Assemble the chimichangas
Preheat oven at 450 F (250 C).

Spray one side of a tortilla with cooking spray or coat it lightly with vegetable oil. Place the tortilla, oiled side down, on a plate. Spoon 2 tablespoons of refried beans along the center and top with 1/8th of the chicken mixture.

Fold the top and bottom of the tortillas toward the center, then roll up the sides, to make an envelope. Secure the tortilla with wooden toothpicks.

Repeat the process for the remaining tortillas.

Place the chimichangas in a 13x9 inch baking pan, seam side down and bake for 20 to 25 minutes, until golden brown and crispy, turning once or twice every 10 minutes.

Serve with sour cream, guacamole and/or salsa and rice picante.
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