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Oven-fried Chicken Chimichangas

Recipes »  Main Dish  »  Poultry - Chicken

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

 "First made 10/1/09 - Great. Filling was wonderful and would be good as quesadilla filling or maybe on nachos. I had extra and lined a cup with a flour tortilla and filled with the chicken mixture. The corn flavor was really good so I would like to play around with this combination again. " - LindaBTX

Yield: 6 Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Chicken

(5, 5) 100% would make again (reviews)

Favorite favorite of 100 people 73 people Try Soon want to try


Servings          
Original recipe makes 6
2/3 cuppicante sauce or your favorite salsa
1 teaspoonGround cumin
1/2 teaspoondried oregano leaves; crushed
1 1/2 cupscooked chicken; chopped
1 cupCheddar cheese; shredded
2 green onions; chopped with some tops (about 1/4 cup)
6 flour tortillas; (8 inch)
2 tablespoonsMargarine; melted
cheddar cheese; shredded
green onion; chopped
picante sauce

Oven-fried Chicken Chimichangas Preparation

1Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.

2Place about 1/4 cup of the chicken mixture in the center of each tortilla.

3Fold opposite sides over filling.

4Roll up from bottom and place seam-side down on a baking sheet.

5Brush with melted margarine.

6Bake at 400F for 25 minutes or until golden.

7Garnish with additional cheese and green onion and serve salsa on the side.

Notes

| 45 min | 20 min prep |

You can add cayenne pepper to the mixture, along with a little bit of garlic salt, roma tomato, and pepper. Instead of margerine, brush with olive oil as a subsitute.

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Calories Per Serving: 1114
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Oven-fried Chicken Chimichangas Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
1 years, 2 days, 12 hours, 55 minutes ago
Everyone loved it, will make again.
2 years, 7 months, 2 weeks, 1 days, 3 hours, 54 minutes ago
First made 10/1/09 - Great. Filling was wonderful and would be good as quesadilla filling or maybe on nachos. I had extra and lined a cup with a flour tortilla and filled with the chicken mixture. The corn flavor was really good so I would like to play around with this combination again.
3 years, 7 months, 3 weeks, 5 days, 10 hours, 45 minutes ago
My husband and O made this about a month ago. It was FANTASTIC!!! I love chimi's with chedder cheese. They tasted just like the ones I used to get a Chi Chi's, but since they are not fried and are baked I am sure they are somewhat healthier. We are making them 2nite but I am going to try it with I Can't Believe It's Not Butter instead of margarine and light shredded chedder cheese to make them a bit healthier
3 years, 9 months, 3 weeks, 2 days, 16 hours, 49 minutes ago
| 45 min | 20 min prep |
You can add cayenne pepper to the mixture, along with a little bit of garlic salt, roma tomato, and pepper. Instead of margerine, brush with olive oil as a subsitute.
[I posted this recipe.]
3 years, 11 months, 3 weeks, 4 days, ago

Tags

  1. Low-fat
  2. Bake
  3. Main Dish
  4. Chicken
  5. Mexican

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