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Receta Baked Chicken Chimichangas

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Skip the messy deep fryer and excess fat absorbed and bake chimichangas instead. Fast to fix and a great way to use up deli roast chicken.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $1.02 view details


  1. Set oven to 475 degrees F. Lightly spray a 9" x 13" baking pan.
  2. Combine chicken, picante sauce, green onions, cumin and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated.
  3. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold two sides of tortilla over filling and fold ends down to enclose.
  4. Place seam side down on prepared pan. Bake 12-13 minutes until crisp and golden brown.
  5. Serve with optional accompaniments: guacamole, sour cream, and picante sauce.
  6. YIELD: 8 chimichangas (or figure 2 each for hungry-man servings).


Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 8 servings
Calories 255  
Calories from Fat 184 72%
Total Fat 20.82g 26%
Saturated Fat 9.2g 37%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 421mg 18%
Potassium 218mg 6%
Total Carbs 3.97g 1%
Dietary Fiber 2.3g 8%
Sugars 2.05g 1%
Protein 13.44g 22%
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  • KarenB
    27 de Octubre de 2014
    I REALLY like the idea of baking/not frying these ! Thanks Salad Foodie - This is going to be my next Mexican style dish!

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