Baked Chicken Chimichangas

I must admit that I was so excited ALL DAY to make these. Seriously, I was day-dreaming about them while at work. Even my husband told me after dinner that he had been day-dreaming about them too!…except he keeps referring to them as enchiladas, but obviously they’re not. Enchiladas are one of the next things on my list, though! In any case, I made these last night and they can be summed up in one simple 3-letter word: YUM. Seriously, everyone needs to make these. I did change a couple things, however, I used taco sauce instead of salsa and I omitted the onions because I forgot to buy one. I also used a Mexican-blend cheese instead of straight cheddar.  The original recipe of this reports that it makes 6 chimichangas, however I found that the chicken mixture was barely enough for 4, so if you want a few extras (for leftovers, or if you have a bigger family), then I’d double the recipe.  If you don’t make these ASAP for yourself, then you are just crazy and I can’t help you. 😉


-2cu cooked chicken, chopped or shredded
-1cu salsa (or taco sauce, in my case, and I used more than 1cu)
-1tsp ground cumin
-1/2tsp dried oregano
-1cu shredded cheddar cheese (in my case, Mexican-blend, and I used more than 1cu as well)
-1/4cu chopped green onions (I forgot this)
-8 or 10in flour tortillas
-2tbsp melted butter
-tomato, sour cream, guacamole, cheese, etc. for garnish

-Preheat oven to 400 degrees
-Mix chicken, salsa, cumin, oregano, cheese, and onion. Place several spoonfuls of the mixture into the center of each tortilla
-Fold opposite sides over filling, then roll up, placing the seam-side down on a baking sheet
-Bake for 25mins or until golden brown and crispy
-Serve with desired garnish


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