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📋 Chicken Chimichangas
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!
6 servings servings • Prep time: 20 minutes • Cook time: 20 minutes • Total time: 40 minutes
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
Instructions
- 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.
- 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.
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There’s no need to go to a local restaurant to get a chimichanga when they’re quite easy to make at home. Our chicken chimichangas recipe bakes rather than fries them, which makes them a little healthier too. This recipe is also simple to prepare and on par with assembling a burrito. Enjoy!
Ingredients for Chicken Chimichangas
- Cooked chicken breast: Cut the chicken breast into cubes for this recipe; you’ll need 1-1/2 cups of chicken.
- Picante sauce: This recipe calls for 1-1/2 cups of picante sauce, which is used both inside and atop the chimichanga. Use a store-bought picante sauce or make your own!
- Shredded reduced-fat cheddar cheese: 1/2 cup is all you’ll need for this recipe.
- Green onions: Chop 2/3 cup green onions, which are used in the chimichanga filling and as a garnish on top. Feel free to use less or even no green onions if you don’t care for them.
- Spices: Ground cumin and dried oregano team up for a tasty seasoning combination that flavors the chicken mixture.
- Flour tortillas: Warm 6 flour tortillas in the microwave for a few seconds; this makes them more flexible. Use 8-inch tortillas for this recipe.
- Sour cream (optional): A dollop of sour cream atop each chimichanga adds a little flavor and balances out any spiciness in the picante sauce.
Directions
Step 1: Combine the ingredients
Chicken Chimichangas ingredients
Orly Catz for Taste of Home
Preheat the oven to 375°F. In a small bowl, combine the chicken, 3/4 cup of the picante sauce, cheese, 1/4 cup of the green onions, as well as the cumin and oregano.
Step 2: Assemble the chimichangas
building the Chicken Chimichangas
Orly Catz for Taste of Home