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    You are in: Home / Recipes / Baked Chicken Chimichangas Recipe
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    Baked Chicken Chimichangas

    Baked Chicken Chimichangas. Photo by breezermom

    1/5 Photos of Baked Chicken Chimichangas

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    bmcnichol's Note:

    We love these baked chimichangas.

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    Units: US | Metric


    1. 1
      In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
    2. 2
      Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
    3. 3
      Fold sides and ends over filling and roll up.
    4. 4
      Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
    5. 5
      Bake, uncovered, at 425° for 15 minutes or until lightly browned.
    6. 6
      In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
    7. 7
      In a bowl, combine flour and cream until smooth and gradually stir into broth.
    8. 8
      Bring to a boil, cook and stir for 2 minutes or until thickened.
    9. 9
      Stir in chilies and cook until heated through.
    10. 10
      Top chimichangas with sauce.

    Ratings & Reviews:

    • on December 21, 2009


      We really enjoyed these and loved how easy they were to put together! We actually got 9 chimis out of the recipe and found the flavors were even better in our leftovers! I did brush a small amount of olive oil on each of them before popping them into the oven. Then we just topped the ones we were eating with sauce and kept the rest separate so the leftovers wouldn't get soggy. By the way, I really loved the sauce. It's so creamy! Needless to say, we will be making these again and often! For us, these calculated out to about 6 WW points each with the sauce, based on our brands. Thanks for this delicious recipe!

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    • on February 08, 2010


      Absolutely delicious! This is one of our new favorites! Made exactly six servings for me. Didn't have green chilies so substitued 2/3 can of green enchilada sauce. Wonderful! Can't wait to make again!

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    • on July 29, 2009


      Really, really good! These will definitely become part of my regular dinner rotation. One thing - I was in a hurry and forgot to microwave the tortillas in a wet paper towel before rolling, so they didn't actually roll ... they kinda folded and broke apart. I'm hoping making a note here will help me remember next time! Not too visually appealing but no impact on taste, of course! Didn't have canned chilis on hand so I added a couple tbls of tomatillo salsa to the white sauce and it was perfect. OH - the best part, using 2% cheddar and "heart smart" flour tortillas, etc., this is only 6 WW pts each!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Baked Chicken Chimichangas

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 466.6
    Calories from Fat 142
    Total Fat 15.7 g
    Saturated Fat 6.0 g
    Cholesterol 65.9 mg
    Sodium 1065.3 mg
    Total Carbohydrate 50.1 g
    Dietary Fiber 3.5 g
    Sugars 6.4 g
    Protein 30.4 g

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