3:44 pm - Wednesday December 10, 5428

Baked Chicken Chimichangas

Chimichangas is a deep-fried burritothat is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied withsalsa, guacamole, sour cream and/or cheese.

Back this recipe is going to be introduced here is used baking which make our chicken more crispy, spicy and less fat.


1 sm. onion – chopped
3 cloves garlic – minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12″ flour tortilla
1 cup canned refried beans
non-stick cooking spray – as needed


In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.

Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.

Fold the top and bottom of the tortillas toward the center, then roll up the sides.
Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.
Spray all sides of the chimichangas with a light coating of cooking spray.
Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.

Notes : Serve with sour cream and guacamole.

Filed in: Chicken

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