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  • Baked Chicken Chimichangas

    1 vote
    Baked Chicken Chimichangas
    Prep: 15 min Cook: 12 min Servings: 8
    by Salad Foodie
    406 recipes
    >
    Skip the messy deep fryer and excess fat absorbed and bake chimichangas instead. Fast to fix and a great way to use up deli roast chicken.

    Ingredients

    • 2 1/2 cups chopped cooked chicken
    • 3/4 cup picante sauce
    • 1/3 cup green onions, sliced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon leaf oregano
    • 1/8 teaspoon salt (or more to taste)
    • 8 flour tortillas (7-8 inch size)
    • 1/4 cup melted butter
    • 1 cup (4 ounces) shredded cheddar or monterey jack cheese
    • OPTIONAL ACCOMPANIMENTS:
    • Guacamole
    • Sour cream
    • Picante sauce

    Directions

    1. Set oven to 475 degrees F. Lightly spray a 9" x 13" baking pan.
    2. Combine chicken, picante sauce, green onions, cumin and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated.
    3. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold two sides of tortilla over filling and fold ends down to enclose.
    4. Place seam side down on prepared pan. Bake 12-13 minutes until crisp and golden brown.
    5. Serve with optional accompaniments: guacamole, sour cream, and picante sauce.
    6. YIELD: 8 chimichangas (or figure 2 each for hungry-man servings).

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    Comments

    • KarenB
      KarenB
      I REALLY like the idea of baking/not frying these ! Thanks Salad Foodie - This is going to be my next Mexican style dish!

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