Save on Pinterest

Baked Chicken Chimichangas

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, 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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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, 20-25 minutes or until heated through. If desired, broil for 1 minute or until browned. Top with remaining picante sauce and onions. Serve with sour cream if desired.
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.

Recommended Video


Click stars to rate
Average Rating:
  • bwanas
    Jun 4, 2020


  • Gary
    Mar 16, 2020

    Best Mexican dish I have made. Started by using Weber’s Kickin Chicken seasoning was the only change.

  • justmbeth
    May 28, 2018

    A good use for leftover chicken. Simple to assemble and reheated great for lunch the next day.

  • Mary
    Jan 4, 2018

    No comment left

  • Lisa
    Sep 2, 2017

    Excellent! Fast and easy too. My husband just said "five stars" and "super delicious" when I asked him how he would rate it. Definitely a repeat.

  • Lurie
    Jul 1, 2017

    Absolutely amazing! I did add some Mexican Rice into these... These are perfect with the perfect heat and texture! My husband (not easy to please!) absolutely loves them and says they are Chuy's quality! Thank you so much for sharing!

  • Angel182009
    Apr 21, 2017

    I substituted ground beef for the chicken. These turned out great and even my pickiest eaters loved them.

  • No_Time_To_Cook
    Mar 27, 2017

    These were really good and easy to make. I used leftover chicken from the Honey and Spiced Chicken Bake recipe.

  • sands351
    Feb 26, 2017

    These are awesome!! Easy to make and great flavor. Thanks for the recipe.

  • kgburgess
    Nov 16, 2016

    These were very good! My kids ate them in record time and asked if there would be any leftovers! This makes a great dinner when you're pressed for time. It came together so fast! I used rotisserie chicken breast that I picked up marked down half price at Kroger, so it made for a cheap meal, too. Adding the sauce over the top at the end was a nice way to keep them from being too crispy. I just added a little sour cream when I served it, and it was great! Some fat-free refried beans and some Spanish rice on the side would make this a great Mexican meal!