Baked Chicken Chimichangas

We just got back from Legoland with the kids and then my husband and I went to the Florida Keys for a little getaway with our friends. Kaela, from Cookin’ and Kickin’, was my partner in crime as we food crawled our way through Islamorada. Here’s the Instagram proof. I think we both have bottomless stomachs. It was hard to leave. Sunset dinners on the beach, live music, and key lime pie always waiting for dessert. So this Monday has been exceptionally jarring. Early mornings are not something I easily snap back into.

I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find. The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time. I love chimichangas but they’re usually dripping with grease. These oven baked chicken chimichangas were just the taste I was craving and had plenty of crisp that you look for in a chimichanga.

The best chimichanga is fully dressed so make sure you have some fresh guacamole and sour cream to top yours.

Here’s your filling…
Roll ‘em up…
Baked Chicken Chimichangas

Ingredients

  • 2 cups cooked chicken, chopped or shredded
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped (about 1/4 cup)
  • 6 (8 inch) flour tortillas
  • 2 tablespoons butter, melted
  • diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

Instructions

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.

Notes

adapted from Food

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Comments

  1. Yum… Have you tried Alegria Tacos in Fort Lauderdale? It is legit, authentic Mexican food. It is so good. You will feel like you are going to get shot going, but it is worth the risk. :) THe local owners are so nice too.

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  3. Hi! It seems so yummy – but how do you cook the chicken? :) Will definately try this.

  4. This looks so good and so easy. My close friends and I have girls night every week so this would be a really great idea.
    ~Christine
    xadayinthelifex.blogspot.com

  5. @Anonymous,
    You can cook the chicken however you like. I usually throw it in the crockpot for 3-4 hours or if I’m short on time I boil it for about 15 minutes with big chunks of onion to give it flavor.

  6. How delicious this must be!!!!

  7. Hi, would this freeze well?
    Thanks!

  8. I was in Key West on Thursday! Fun times! :)

  9. I love the recipe!! It looks so delicious!!!

  10. Hey, These look GREAT!! I’ve been looking for a recipe for these that is easy and quick. Thanks soooo much, I’ve been craving these!

  11. I never tasted chimichangas. But I looove the name ! ;)

  12. Oh yummy! This looks seriously tasty! I love a nice simple supper and this look fresh, tasty, colourful and simple – thanks for sharing! :)

  13. You had me at chimichanga. Those look awesome!

  14. Made these tonight for dinner and they were A-mazing!

  15. @Juanita,
    Honestly you could do it either way. I think it would be better if you froze them before you baked them. That way the tops don’t get too brown. But if you do bake them before just make sure you tell her to cover them when baking so they don’t get too brown.

  16. Thanks for the inspiration! I took the essentials of this recipe and made creamy chicken enchiladas tonight for dinner. (combined shredded chicken, shredded cheese, seasoning, & ranch dressing) My kids and I loved it!

  17. Thank you. I made this and everyone loved it!

  18. These look wonderful. Chimichangas are my favorite and I have a chicken in the refrigerator. Might have to make these :)

  19. Thank you Christy for another meal that my husband not only liked but found satisfying! I made these on Friday night and they were a huge hit with my husband, who is relatively picky and hard to please. My two year old daughter was another story, but she is so picky so I don’t use her likes/dislikes as a judgement call on anything I make. I actually made them with ground beef (I know, ghetto version), but they turned out really delicious! I will make them again with chicken sometime soon.

  20. Loved these!

  21. We made these last night and they were delicious. We froze the leftovers for future dinners. Excellent recipe. I highly recommend.

  22. I love the fact that this recipe for Chimichangas is used with chicken and not beef!!! so awesome and deffinitely going to be making this!!

  23. The BEST Mexican place is in Winter Garden FL. I will try this recipe. I like the idea of baking instead of deep frying. Sounds great!

  24. Delicious! Made these tonight, & I’ll definitely be making them again…and again. :)

  25. We just made these for the first time and loved them! We subbed whole wheat tortillas and omitted the onions. To quote my 9 year old, “they’re awesome! ” Needless to say, we will make them again! Thanks!

  26. Delish! One of my favourite things to eat since I love cheese, avocado, wrapped cosy things. Ultimate comfort food. Never made it myself though. Might just have to this winter – pinning this, thanks :)

  27. Made these tonight. I used chicken I had cooked with salsa in the crockpot. Didn’t really make any changes to the recipe, which is really unusual, and these were fabulous. We will be making these again.

  28. Have made these several times already & my family absolutely loves them. Thanks!

  29. Maded baked chicken chimichangas tonight! My family loved them. Thank you Chrissy ! Love all your recipes!

  30. We made these tonight for dinner and they were delicious! My husband was very skeptical when I said we were having baked chimichangas but he actually ended up asking me to add these to our regular go-to recipes. The butter made the tortillas just the right amount of crispy but very flakey, nothing like the stiff baked cardboard I was half-way expecting. We made it super easy by using left-over rotisserie chicken. I’ll definitely be making these many more times in the future! Thanks for the recipe!

  31. made these today.They were terrific! Thanks for sharing.

  32. Amanda Ellstrom says:

    Do you know how many calories these are?

  33. These look fabulous! the best Chimichangas I ever had were from a little Mexican restaurant we visited in Mesa last fall. (Just down the road from Arizona Golf & Country Club). I LOVED AZ and will have to add these to our menu super quick. I will let know what we think…..

    From:
    Freezing in Alberta

  34. I make baked chimichangas alot and we love them with a sour cream sauce on them. Yummy!!!

  35. I’ve made these twice since finding the recipe. They’re quick and easy. I love them! Since I’m only cooking for myself, I only bake two and have enough stuffing left over for 5 (very full) extras. I don’t cook those, and instead wrap them individually in foil and freeze them until a later date. I then pull them out, microwave them for about a minute, and then bake at 350 for about 5-7 minutes. Very tasty!

  36. I spotted this on Pinterest recently. I made it for dinner and they were fantastic and can’t wait to make them again.

  37. I’ve made these several times since I pinned this and they are delish! Last time my hubby wanted beef so I subbed the chicken for lean ground beef, added *some* FF cream cheese (I never measure…), and fresh lime juice. Oh my gracious, it was a beautiful thing. :) Thanks for a great recipe that is now a staple in our house! :)

  38. I made this recipe last night for my husband – it was soooo good! He said it was his favourite thing that I’ve made in awhile and I must admit, we both ate two (my stomach was so full all night, haha). Thank you for such a yummy recipe!!

  39. I already commented, but I was looking at the pic from my own blog (which I linked back to you and gave you full credit of course), but I also wanted to see if you’d be interested in checking out my own cooking blog (link attached). Trying to bump up my readership!

  40. Rachel (bradshaw) bostock says:

    made these on sunday! LOVE LOVE LOVE. We are mattas freaks. i used my own homemade salsa recipe added a green sauce to the top and I would have to say these rivaled mattas! Loved them. and way healthier. Thanks Christy! this will be in the regular rotation.

  41. Sadly, I’m leaving Az in February and Mexican is what I’ll miss the most. I was just wondering if I could package anything in dry ice and mail it lol. My honey doesn’t (he thinks he doesn’t but I’m working on it) like burritos of any kind. But I will be making this as a test for him and treat for me.

  42. my husband and I both loved these! will definitely be making again