618 Reviews of Oven-Fried Chicken Chimichangas

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!

From: Tornado Ali

On Sep 18, 2005

I can't believe how easy this recipe was, to make such good food! I made this as part of the OAMC "Freezer Tag." I followed the recipe, except I forgot to put in the green onions, and it made the six chimis, but it was closer to a half cup of chicken mixture per chimi instead of the stated 1/4 cup. I baked them, let them cool on wire racks, then froze them in individual sandwich bags (for quick lunches) which I then put into a bigger freezer bag. Pulled a sandwich bag out yesterday and heated the chimi in the microwave for about two minutes on half power, and had a delicious, CRISPY quick lunch! This is a great OAMC recipe, and can be soooo versatile - I'm going to try brocolli and chicken, spinach artichoke, ham and mushroom.....the list goes on and on...

From: Laura in Texas

On Sep 2, 2004

I must admit I was skeptical that the tortilla would act "fried" and not just blah and cardboard-like, but I was wrong. These were great! I used ground beef instead and prepared the beef as I would for tacos using a taco seasoning mix. Then I added all the other goodies and used the salsa as a dip. I can't wait to experiment with other fillings similar to the hot pockets frozen meals. Great for the lunchbox! Thanks for the idea!

From: KITTENCAL

On Jul 16, 2004

Miss Annie these were just to die for! I made mine with salsa, and added just a little fresh chopped garlic in with the chicken mixture, and brushed them with melted butter instead of margarine, I don't use margarine in my house. they were just so yummy. I baked them in the morning, as it is very hot in the afternoon, so I have already gobbled down one, and am trying very hard not to eat another one LOL! I doubled the recipe for these, as DS and fiance will be over tonight, these will be gone in a flash...excellent recipe Miss Annie!, I will make these again and again! thanks so much for posting...Kittencal

From: Laudee

On Jul 12, 2004

Oh My Lord, these Chimies are first rate! Really simple and quick to put together and bake ... We topped them with homemade green chili and extra cheese, with a dab of sour cream. Served a scoop of refries and a scoop of spanish rice on the side! Extra-good, Mizz A! You've got yourself another 5* winner in this one! Laudee

From: Paja

On Oct 15, 2005

These were really delicious. I added some sauted mushrooms and onions to the mix because I like mushrooms and because I didn't have any green onion. Otherwise, I made them pretty much as stated. They were really crispy on the outside and the filling was yummy. I didn't need the whole 2 Tbsp. of margarine, so I think they were pretty healthy too. What a great recipe! Update: I just made the same basic recipe using ground beef. I did saute an onion and some garlic with the beef, and then I added some roasted red peppers. Again, they turned out great!

From: Young Living in Texas

On Jul 21, 2004

Wonderful! I used Pace's Chunky Salsa, medium. Brushed top, bottom and sides with 3 tbls. melted butter. Next time I will mix ingred. a day ahead. Marinade the flavors. However they were great as they were. Reheated nicely. We had them as a finger food. Thank you for posting. Peggy Martin at www.Awaken4u.com

From: jmelyn

On Sep 4, 2004

These were awesome! I poached chicken breasts in in water with chicken broth, garluic salt, onion powder, and some montreal chicken seasoning I found in the spice cupboard, and shredded the meat. Added the roma tomato and used purple onion instead of green onion. Brushed with Brummell and Brown spread, served with cheese, guac, sour cream and salsa, along with spanish rice and pinto beans. Great meal, easy, just as good as (if not better than!) fried restaurant chimichangas. Definitely will make again! Thanks for the recipe!

From: mandabears

On Jul 13, 2004

what a winner!!! Made these with whole wheat tortillas and low fat cheese. Healthy and yumeeeee