Homemade Baked Chicken Chimichangas

August 27, 2011

This favorite Mexican dish, can be made at home.  Traditionally, chimichangas are filled fried burritos topped with sour cream and guacamole.  This version cooks the chimichangas to cut down on the fat and calories.  I like to serve this the typical rice and beans.  When made at home, you can ensure you are getting a healthier and satisfying chimichanga.

Baked Chicken Chimichangas


2 1/2 cups Chicken, cooked, shredded
2 tablespoons Olive oil
1/2 cup Onion, chopped
2 Garlic, cloves, minced
1/2 tablespoon Chili powder
16 ounces Salsa (choice of hotness)
1/2 teaspoon Cumin, ground
1/2 teaspoon Cinnamon
6 10 inch flour tortillas nice flexible ones. If stiff, warm before filling
Olive oil (for basting)
In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.
Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

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