Baked Chicken Chimichangas

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Baked Chicken ChimichangasI adapted this recipe from an old Cooking Light recipe. I love it but made a few changes. It's my go-to recipe. It's a great recipe for using up left over chicken. My whole family will eat it, too!


Total Time: About 10-15 minutes assembling. 10 minutes to bake.

Yield: 6 servings

Source: Cooking Light magazine


*The original recipe calls for queso fresco, but I rarely have that on hand.


  1. Preheat oven to 500 degrees F.
  2. Combine first 7 ingredients in a large bowl.
  3. Baked Chicken Chimichangas
  4. Spread 1/4 cup beans down center of tortilla. Top with 3/4 cup chicken mixture. Roll up like a burrito. Place rolls seam down on a large baking sheet coated with cooking spray or olive oil.

    The original recipe says to coat the chimichangas with cooking spray. I prefer to use my pastry brush and brush some olive oil all over the tortilla. But, either way works!
  5. Baked Chicken Chimichangas

  6. Bake at 500 degrees F for 7 minutes, or until brown and crispy.
  7. Baked Chicken Chimichangas
  8. Serve with salsa verde and sour cream, or however you like it!

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Silver Post Medal for All Time! 293 Posts
December 29, 20140 found this helpful

This sounds fabulous! I know my whole family would love this. I am making it asap

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January 23, 20170 found this helpful

I copied this recipe so I can make it for my family. Mexican food is one of our favorites. I believe this will make a good freezer meal also.

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July 10, 20230 found this helpful

Do you have the numbers on this. Sounds great, but my husband is a diabetic, so am wondering if this is good.

Reply Was this helpful? Yes

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