Baked Chicken Chimichangas

Baked Chicken Chimichangas
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 5.0 g
  • Cholesterol: 29.4 mg
  • Sodium: 726.6 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.5 g

View full nutritional breakdown of Baked Chicken Chimichangas calories by ingredient
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This recipe has had maybe 5 incarnations to get to the recipe I have today. This recipe has had maybe 5 incarnations to get to the recipe I have today.
Number of Servings: 9


    1 1/2 cups cubed cooked chicken breasts
    3/4 cups picante sauce
    1/2 cup shredded cheddar cheese
    1/3 cup chopped green onions
    1 tsp cumin
    1 tsp dried oregano
    1/2 cup sour cream
    5 oz pkg cooked yellow rice (I use Vigo brand)
    1/2 cup chicken broth
    1 tsp chicken bouillon
    1/8 tsp pepper
    2 Tbsp flour
    1/2 cup half and half
    4 oz can green chilies
    7-10 tortillas


In a small bowl, combine the chicken, picante sauce, cheese, onions, cumin, oregano, sour cream and rice. Spoon ¨ö cup mixture down the center of each tortilla. Fold sides and ends over filing and roll up. Place seam side down in a 13x9 inch baking dish coated with cooking spray. Spray chimichangas with cooking spray.
Bake, uncovered, at 375¢ª for 20-25 minutes or until heated through.
Meanwhile, in a small pot, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in the chilies. Spoon over chimichangas.

Serving Size: Makes 7-10 Chimis

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