Baked Chicken Chimichangas

by Allison @ Alli 'n Son on September 13, 2010

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What’s the best thing about going out for Mexican?

The endless supply of chips and salsa?


Not having to cook for a night?


The, um, after affects from the refriend beans?


The crispy, deliciousness of a chimichanga?

Heck yea!

But, those baby’s are deep fried. To golden perfection. Delicious, yes. Healthy, no.

No fear, I have the solution! Baked Chicken Chimi’s. Healthier than the original version, mouth-exploding flavors, and you won’t end up smelling like a Mexican restaurant for the rest of the day.

I love my Penzey’s Spice catalogs, they have the best recipes. Ever. Which is where I borrowed this one from.

But I’m sorry to say, the after affects from the beans still applies. Nothing I can do about that one.

Baked Chicken Chimichangas

  • 2-1/2 cups chicken, cooked and shredded (about 2 chicken breasts)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion (about 1/2 a small onion)
  • 2 garlic cloves, minced
  • 14 oz can chopped green chilies
  • 1 teaspoon chili powder
  • 16 oz salsa
  • 1/4 cup chopped fresh cilantro leaves
  • 1-1/2 teaspoons ground cumin
  • salt, to taste
  • 6 10-inch flour tortillas or 12 6-inch flour tortillas
  • 1 cup canned refried beans {fat free works great}
  • 2-4 tablespoons olive oil for basting
  • sour cream or plain yogurt {optional}
  • guacamole {optional}
  • diced tomatoes {optional}

Preheat the oven to 425º.

In a large saucepan, heat the oil over medium heat. Add the onion and garlic, cook until tender. Stir in the green chilies, chili powder, salsa, cilantro, cumin and salt. Stir in the shredded chicken. Let cool.

Spray a 9×13 baking pan with non-stick spray.

Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with a 1/2 cup of the chicken mixture {less if using 6-inch tortillas}. Fold up the bottom, top and sides of the tortilla; roll up as if you are making a burrito. Secure with wooden toothpicks if necessary.Repeat with the remaining tortillas.

Place the chimichangas in the baking pan, seam side down. Brush all sides with oil. Bake at 425º for 20-25 minutes or until golden brown and crisp, turning at least once.

Serve with sour cream/plain yogurt, guacamole and diced tomatoes, if desired.

Serves 6

Meal Plan

Toddler Lunches

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Whole wheat bagels, cream cheese and honey, topped with rasins
Wednesday: Yogurt with granola and berries.
Thursday: Tortilla Roll Ups. Side of sliced apples.
Friday: Chicken nuggets. Side of peas and corn.
Saturday: Crackers, hummus, corn and string cheese
Sunday: Leftovers


Monday: Slow cooker pineapple chicken {My Messy Paradise}
Tuesday: Pork Tenderloin on  the grill
Wednesday: Slow cooker BBQ chicken
Thursday: Black Bean and Mango Chicken Salad {Kraft Foods}
Friday: Homemade pizza on beer battered crust and homemade sauce. {AllRecipes}
Saturday: Leftover pizza
Sunday: White chicken chili



What is your favorite Mexican dish?


This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, What’s On the Menu Wednesday, Foodie Friday.

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This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

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1 ToyLady September 13, 2010 at 10:40 am

Oh my, the baked chimichangas sound great! And I have a freezer full of homemade burritos . . . I’ll bet I could use my own, couldn’t I? What a great dinner idea! Thanks so much for sharing – I have SO bookmarked this!

2 Allison September 13, 2010 at 2:43 pm

Yes, you can definitely use homemade burritos. I made some from a mix and they worked great with this recipe.

3 Texasholly September 13, 2010 at 11:25 am

This looks really good. We eat Mexican food when we aren’t eating pizza…yep, we are super healthy that way. This will be fun to try.

4 FoodontheTable September 13, 2010 at 1:11 pm

The white chicken chili looks great! Thanks for linking to Messy Paradise – that’s a great blog too!

5 Billie Gann September 13, 2010 at 2:27 pm

Ohhh these chimichangas sound delicious, will be trying them soon

6 Tessica July 9, 2011 at 2:01 am

You cuoldn’t pay me to ignore these posts!

7 Nichole September 14, 2010 at 12:41 am

These look amazing!
I’ll be making them as soon as Craig gets home from his trip. :)

8 Lisa@BlessedwithGrace September 14, 2010 at 2:47 pm

This chimis look great! My hubby always orders chimichangas when we go out and even enjoys the frozen dinner variety. You version looks much better and healthier, too! Thanks for sharing and linking to TMTT, over at the Well, this week. :-)

9 Jerri September 14, 2010 at 3:25 pm

These sound great! Thanks for sharing!

10 Betsy June 7, 2011 at 10:33 am

These look great! I’ve never met Mexican food that I don’t like. It’s all soooo good. When I’m out, I always order chile poblanos or cheese enchiladas. I make both at home, but the poblanos are a lot of trouble, and my enchiladas aren’t as good as at a restaurant, so there you go.

11 Allison June 7, 2011 at 4:39 pm

It’s nearly impossible to recreate Mexican food at home isn’t it? The best I hope for is something that tastes good, even if it isn’t exactly the same.

12 Jen E January 9, 2012 at 10:42 pm

We tried this for dinner tonight. Y U M ! Thanks for the recipe. :)

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