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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% | |
Menus using this recipe:
Oven-Fried Chicken Chimichangas
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
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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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: AZPARZYCH
On Jun 24, 2009
These were good and crispy and not greasy like you would gt from frying them!!! I made a while ago (behind on reviews) but both DH and I loved them. I didn't cut down the recipe so we would have leftovers. Will make again, next will try with shredded beef!
From: Lindsey923
On Jun 19, 2009
Very good! I served with brown rice and I brushed them with olive oil while cooking to get them to crisp. Yum!
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!
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!
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