Chicken Chimichangas

Total Time Prep: 20 min. Bake: 20 min.
Yield 6 servings
Test Kitchen Approved
Our chicken chimichangas recipe is simple, delicious and baked rather than fried, which makes them healthier than similar fried dishes. It's oh so easy to assemble these so you just may skip the restaurants from now on!

Ingredients

  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups picante sauce, divided
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup chopped green onions, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 flour tortillas (8 inches), warmed
  • 1 tablespoon butter, melted
  • Sour cream, optional

Directions

  1. Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter.
  2. Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, about 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream.

Nutrition Facts

1 chimichanga: 269 calories, 8g fat (3g saturated fat), 39mg cholesterol, 613mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. —Rickey Madden, Clinton, South Carolina
Recipe Creator

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