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Delicious Baked Chimichangas
My family loves Mexican meals and these Baked Chimichangas are an easy fix for their cravings! This works together in a cinch if you keep cooked chicken in your freezer. I am sure a rotisserie chicken could stand in a pinch.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
easy dinner recipes, mexican dinner,, mexican recipes
Servings:
8
Calories:
304
kcal
Author:
Cindy Hopper
Ingredients
1
Cup
Salsa
1
Tsp
Ground Cumin
1/2
Tsp
Dried oregano leaves
2
Cups
Cooked chicken, chopped (just over a pound)
1-2
Cups
Shredded cheddar cheese
1/4
Cup
Green onions, chopped with some green tops
8
Flour Tortillas ( 8 inches)
2
Tbsp
Butter, melted (or cooking spray)
Shredded cheddar cheese
optional for garnish
Chopped Tomatoes
optional for garnish
Shredded Lettuce
optional for garnish
Avocado
optional for garnish
Sour Cream
optional for garnish
Instructions
Mix together chicken, salsa, cumin, oregano, cheese, and onions.
Divide chicken mixture between tortillas, about a 1/2 cup of the chicken mixture in the center of each tortilla.
Sprinkle cheese on top of the chicken mixture.
Fold in ends of a tortilla than wrap opposite sides overfilling.
Place seam side down on a baking sheet.
Brush with melted butter or spray with cooking spray.
Bake at 400°F for 25 minutes or until golden. Garnish and serve!
Notes
This recipe can also be made quickly if you make your chicken in a pressure cooker.
Nutrition
Serving:
1
g
|
Calories:
304
kcal
|
Carbohydrates:
24
g
|
Protein:
13
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
44
mg
|
Sodium:
651
mg
|
Potassium:
532
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
891
IU
|
Vitamin C:
11
mg
|
Calcium:
184
mg
|
Iron:
3
mg