Oven-Fried Chicken Chimichangas

"A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by jenkrt photo by jenkrt
photo by jenkrt photo by jenkrt
photo by Jeff Flores photo by Jeff Flores
photo by SharonChen photo by SharonChen
Ready In:
6 Chimichangas




  • Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  • Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling.
  • Roll up from bottom and place seam-side down on a baking sheet.
  • Brush with melted margarine.
  • Bake at 400°F for 25 minutes or until golden.
  • Garnish with additional cheese and green onion and serve salsa on the side.

Questions & Replies

  1. Sorry this is a silly question probably but if you're making ahead, do you forego warming the tortillas and baking them before they go into the freezer?? I assume so because the meat is already cooked but it doesn't actually say that. So I just mixed everything in a bowl and then rolled them into the tortillas and popped in freezer. Will then heat based on the directions for frozen. Or did I just mess up? Thanks.
  2. if you were to make some for a whole class of about 20-25 students how much would you think you would need and how much time?
  3. I just saved a recipe and wonder where I can find it where is it saved to?
  4. How do I save this recipe? thank you.
  5. Butter Instead of oil


  1. 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!
  2. 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!
  3. This was quick and tasty, but I found the tortillas a bit dry-maybe the brand I used was the problem. I would LOVE the filling in tacos with lettuce, cheese and sour dream on top. Yum.
  4. These were good but I tweaked them to give them more flavor. I added some beans, more onion and peppers to the mix. I did use the olive oil instead of the butter. I would make again in the future.
  5. Updating my 2009 review -- I've made this with about every leftover we've had -- meatballs, broken into pieces; chicken, pork, canned roast beef. It never fails to make a wonderful meal. Do add extra seasonings (cilantro, cumin, garlic powder). My big change -- they leak onto the cookie sheet, so now fold the corners up and over, and secure with two toothpicks -- spray the cookie sheet with Pam, and brush the tops with olive oil. No more leaky chimis! Thanks again for posting this recipe -- it really is a winner.


  1. I use Costco roasted chicken , the mango salsa , I saute colorful sweet peppers and red onion instead of the green onion > I use a small amount of chipotle or mole powder instead of the cumin .. my next attempt is a chopped barbecue beef instead of the chicken .. also use butter instead of margarine./haven't tried the avocado oil for browning replaced flour tortilla with 50/50 corn flour ones . still keep with the cheddar cheese
  2. I have made this over and over, but never rated. I love these. They are a perfect work night meal. I use leftover chicken, turkey, or even cornish hens. I sometimes top with a pepperjack cheese sauce, which kicks them up a bit. I too use olive oil instead of margarine.
  3. This was a nice change to the tacos we usually have. Everyone really loved them. Next time I think I will brush with olive oil instead of margarine to see if they crisp up more.
  4. 5 stars for big flavor in such an easy recipe! I added 2 cloves of minced garlic to the meat mixture and used olive oil instead of margarine to brush the outside. Even my "it's gotta be a beef burrito" DH loved this recipe! Thank you!
  5. This is soooo good! gy onions so I used about 1 tsp of onion powder, and added a little shake of garlic powder. I added a can of black beans, about 1 cup of frozen corn, and a 4 oz can of green chilies. Since im at 9,000 ft above sea level, things dry out quicker, so I added about 1/3 cup of Taco Bell Mild Sauce. About 5 mins before it was done, i added some sliced black olives and shredded cheese also to the top. This is so amazing, and plan on making this when my mom comes and visits in a couple weeks. :) Oh yeah, and used olive oil instead of margarine.



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