Baked Chicken Chimichangas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 549.0
  • Total Fat: 26.9 g
  • Cholesterol: 121.8 mg
  • Sodium: 1,244.3 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 41.4 g

View full nutritional breakdown of Baked Chicken Chimichangas calories by ingredient
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Number of Servings: 4


    Baked Chicken Chimichangas

    2 teaspoons cumin
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon chili powder
    2 boneless skinless chicken breasts
    1 can Rotel tomatoes with chilies

    4 burrito (large) size tortillas
    1 cup shredded Colby jack cheese

    Deluxe Tomatillo Sauce

    1 pound fresh tomatillos, husked, rinsed, & chopped
    1 cup chicken broth
    1 teaspoon cumin
    1 teaspoon fresh lime juice
    2 tablespoons cilantro, minced
    1 clove garlic, minced
    1 jalapeño, minced
    ¼ teaspoon salt
    ¼ teaspoon sugar
    1 cup sour cream


Baked Chicken Chimichangas

Combine spices in a small bowl. Sprinkle the bottom of the crockpot with the spice mixture. Top with the chicken, Rotel and water. Cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more.

Preheat the oven to 425 degrees. set a cooling rack on your cookie sheet to lift the chimis off the bottom of the sheet.

Combine the shredded chicken with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Serve with queso or Deluxe Tomatillo sauce. Garnish with sour cream, avocados, and cilantro.

Deluxe Tomatillo Sauce

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeño, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.

Serving Size: makes 4 chimichangas

Number of Servings: 4

Recipe submitted by SparkPeople user MYLINDA618.

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