Baked Chicken Chimichangas

Baked Chicken Chimichangas

These baked chicken chimichangas are a healthier twist on the old classic chimichanga.

Prep Time: 10 minutes
Servings: 6

  • 2 cups cooked chicken, chopped or shredded
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 cup low-fat shredded cheddar cheese
  • 2 green onions, chopped (about 1/4 cup)
  • 6 (8-inch) whole-wheat flour tortillas
  • Cooking spray
  • Diced tomato, low-fat sour cream, guacamole, salsa and shredded cheddar cheese for topping
  1. Preheat oven to 400° F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Spray with cooking spray. Bake at 400° F for 25 minutes or until golden brown and crispy. 
  5. Garnish with desired toppings and serve with salsa on the side.

Per serving: 350 calories; 17.2 g fat; 28 g carbohydrates; 21 g protein; 827 mg sodium

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