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Nutrition Facts
Serving Size 1 (302g) Recipe makes 6 servings
Calories 466
Calories from Fat 142		(30%)
Amount Per Serving		%DV
	Total Fat 15.8g	24%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 1029mg		42%
Potassium 606mg		17%
Total Carbohydrate 50.2g		16%
	Dietary Fiber 3.5g	14%
	Sugars 6.4g
Protein 30.4g		60%
detailed view... how is this calculated?

Baked Chicken Chimichangas

Recipe #279261 | 30 min | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: bmcnichol
Jan 16, 2008

We love these baked chimichangas.

SERVES 6 (change servings and units)

Ingredients

2 1/2 cups shredded cooked chicken breasts
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 (10 inch) flour tortillas, warmed
3/4 cup shredded cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 (4 ounce) can chopped green chilies

Directions

1
In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
2
Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
3
Fold sides and ends over filling and roll up.
4
Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
5
Bake, uncovered, at 425° for 15 minutes or until lightly browned.
6
In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
7
In a bowl, combine flour and cream until smooth and gradually stir into broth.
8
Bring to a boil, cook and stir for 2 minutes or until thickened.
9
Stir in chilies and cook until heated through.
10
Top chimichangas with sauce.

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Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: sheetal_2337

On Oct 13, 2009

0 people found this review helpful

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From: Amy020

On Jul 29, 2009

Really, really good! These will definitely become part of my regular dinner rotation. One thing - I was in a hurry and forgot to microwave the tortillas in a wet paper towel before rolling, so they didn't actually roll ... they kinda folded and broke apart. I'm hoping making a note here will help me remember next time! Not too visually appealing but no impact on taste, of course! Didn't have canned chilis on hand so I added a couple tbls of tomatillo salsa to the white sauce and it was perfect. OH - the best part, using 2% cheddar and "heart smart" flour tortillas, etc., this is only 6 WW pts each!

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From: TheGrumpyChef

On Jun 8, 2009

We enjoyed these very much! Followed your instructions to the "T" exept right before putting them in the oven, I spritzed them with a little olive oil spray. They turned golden and crispy. The green chile sauce really made this recipe. The kids put a little extra cheese on top of theirs but gave it a "clean plate" rating. Success! Served with recipe # 282714. Delish! Made for ZWT5.

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From: LifeIsGood

On Mar 4, 2008

These were really great chicken chimis. Especially since they were done with a healthier cooking method! The tortillas still get a bit crispy since they are baked at 425 degrees...very nice! I think what made them extra special was the sauce. It was rich and thick with just a lil kick. Very nice recipe. Thanks, bmnichol.