Total Time
Prep 10 mins
Cook 17 mins

A healthier option for Chimichangas

Ingredients Nutrition


  1. Preheat oven to 475.
  2. Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
  3. Simmer 5 minutes or until most of liquid is evaporated.
  4. Brush one side of tortillas with butter.
  5. Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
  6. Top with 2 tablespoons cheese.
  7. Fold 2 sides over filling and fold ends down.
  8. Place seam side down in 13x9x2 inch baking dish.
  9. Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
  10. Top with guacamole, sour cream and additional picante sauce.
Most Helpful

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!

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.

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.

Rollin in the Dough! September 19, 2009