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Yummy Baked Chicken Chimichangas
Gretel Shaw
These baked chicken chimichangas are a must try. It's baked so it's a healthier option if you are on a diet.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
4
people
Calories
388
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
tablespoons
salsa
-
picante
2
cups
ground chicken
-
cooked
¼
cup
yellow onion
-
chopped
¼
cup
red pepper (red capsicum)
-
roasted
¼
cup
corn
-
thawed
1
teaspoon
cumin
½
teaspoon
oregano
-
Mexican
4
8-inch
flour tortillas
-
whole-wheat
2
tablespoons
Mexican cheese
-
reduced-fat, shredded
½
cup
black olives
-
for garnish
Instructions
Mix the first 7 ingredients together in a bowl.
Equally divide mixture and spoon onto tortillas.
Add 1/2 tablespoon of cheese to each chimichanga.
Fold edges in and roll tortilla to close, making rectangles.
Lightly spray cookie sheet with cooking spray.
Put folded chimichanga seam side down on a baking sheet.
Secure with toothpicks if they are coming apart – mine stayed together nicely; try not to overfill them.
Lightly spray tops of chimichangas with cooking spray.
Cook in the oven at 425 degrees Fahrenheit for 8 minutes, turn and bake for 5 more minutes.
Remove picks, add pineapple salsa and black olives for garnish.
Nutrition
Calories:
388
kcal
Carbohydrates:
30
g
Protein:
26
g
Fat:
18
g
Saturated Fat:
6
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
8
g
Trans Fat:
0.1
g
Cholesterol:
104
mg
Sodium:
805
mg
Potassium:
752
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
481
IU
Vitamin C:
13
mg
Calcium:
153
mg
Iron:
3
mg
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