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Nutrition Facts
Serving Size 1 Chimichangas 175g Recipe makes 6 Chimichangas)
Calories 354
Calories from Fat 151		(42%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 717mg		29%
Potassium 295mg		8%
Total Carbohydrate 31.5g		10%
	Dietary Fiber 2.4g	9%
	Sugars 2.2g
Protein 18.7g		37%
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Oven-Fried Chicken Chimichangas

Recipe #28148 | 45 min | 20 min prep | add private note

⁽⁶⁰⁶⁾ RATE IT NOW Print Recipe

By: Miss Annie
May 13, 2002

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.

6 Chimichangas (change servings and units)

Ingredients

2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions

1
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3
Fold opposite sides over filling.
4
Roll up from bottom and place seam-side down on a baking sheet.
5
Brush with melted margarine.
6
Bake at 400°F for 25 minutes or until golden.
7
Garnish with additional cheese and green onion and serve salsa on the side.

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Featured Reviews for This Recipe

From: JaniceJean

On Nov 20, 2009

I make versions of this all the time- LOVE IT! I forgot that you have butter that you brush on- I usually spray with olive oil. Thanks for posting!

0 people found this review helpful

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From: Happy Nacho

On Nov 18, 2009

very tasty and easy to make. I followed directions as written except used olive oil as a previous reviewer suggested. turned out crunchy and delish! will make again.

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From: Susan Lee

On Apr 7, 2003

What a wonderful, healthy dish! Thumbs up, around the table. "Yummy little bundles," said my mother. "Chimichangas have to be fried," said my son before lunch, then "oh man, these are REALLY good!!!!" The only change I made was using olive oil instead of margarine to brush the shells in the oven. Came out crisp, just like fried!Thanks ever so much for giving me a new addition to my repetoire!

91 people found this review helpful

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From: Lance and Genna

On Nov 22, 2002

We live in New Mexico and I can definitely say that these are restaurant quality chimichangas! Everything turned out wonderful. I added a roma tomato to the mixture as well as some garlic salt and pepper. These are so good that we agreed to put them on our weekly menu!

63 people found this review helpful

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