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Baked Chicken Chimichangas


Rate this recipe 4.6/5 (10 Votes)
Baked Chicken Chimichangas 1 Picture


  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups picante sauce, divided
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup chopped green onions, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 flour tortillas (8 inches), warmed
  • 1 tablespoon butter, melted


Servings 6
Preparation time 20mins
Adapted from


Step 1

In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese,
1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the
center of each tortilla. Fold sides and ends over filling and roll
up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan
coated with cooking spray. Brush with butter.

Bake, uncovered, at 375° for 20-25 minutes or until heated
through. Top with remaining picante sauce and onions.

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