9 Reviews

I've made these several times. I add a can of sliced olives and a can of diced chilies to the chicken at the same time the onions are added. I didn't find the need to use the butter, which cuts down on fats. Thanks for posting!

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jusme May 19, 2008

My whole family loved this recipe! We used reduced-fat monterey jack cheese and I mixed the cheese into the chicken, salsa mixture before filling the tortillas.

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TexasHurricane June 03, 2007

I was jsut going to add this recipe but I did a search and here it is!!!! I love these chimichangas they are not fried like most and are still crunchy and oh so good! We top with shredded lettuce, tomatoes and sour cream.

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Rollin in the Dough! September 19, 2009

New family favorite! This is super fast, easy and pretty healthy too! I used taco seasoning that had cumin and oregano in it, rather then the individual seasonings. I cooked my chicken in the crockpot. I also used a chunkier picante sauce. So there really was no need for me to simmer the meat/sauce mix, because the sauce soaked into the shredded chicken. I brushed olive oil on the bottom of the pan folded the packets up then lightly brushed each packet with olive oil intead of butter. The whole family gave this 5 stars and I will be making this again for sure. I froze 2 of them and I will update this later to tell how well that worked. Thanks so much for a new family favorite! Also I forgot to pick up sour cream at the store, and put a little bit of light ranch on top along with extra picante sauce... MMM MMM Good! Thanks again! ETA: Freezing works great! Pop it in the microwave for 1-2 minutes. This is great for my husband to take to work. It's much healthier then anything you can buy pre-packaged in the store. Thanks so much! Made for Fall PAC 2008

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Proud Veteran's wife September 24, 2008

Hubby & I thought this was good. I liked that they were baked & not fried. I did not simmer all the ingredients together because even when I added extra picante, the mixture still was too thick to simmer. Also, I did not plan well enough and only ended up with 2 cups chopped chicken, and it really did make the difference because I only got 7 chimi's. Next time I will be sure to have the full amount. I made the full recipe and froze the extras for another time. Thanks so much for posting this.

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TexasKelly October 16, 2008

This was very simple and tasty receipe. I changed it up and topped the baked goodness with green verde enchilada sauce.

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Beebers of SD October 09, 2008

This was a Huge Success. It was super easy and every one loved it (From 2 - 28). My husband covered his with cheese and let it melt and my kids ate the stuffing that fell out with some nacho chips. Thank you for posting such a yummy quick recipe.

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Pixie's Kitchen June 19, 2007

This rivals my favorite chimichangitas at a mexican restaurant we love.

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laura.ogle June 01, 2007
Baked Chicken Chimichangas