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Baked Chicken Chimichangas

Why bother with messy deep-frying when you can make delicious chicken chimichangas in the oven instead? This Baked Chicken Chimichangas recipe includes all your favorite fillings, like shredded chicken, beans and cheese. Roll them up in Old El Paso™ Flour Tortillas For Burritos and brush with butter. Rethink taco night with baked chimichangas that only take 40 minutes from start to finish!
Prep 25 Minutes
Total Time 40 Minutes
Servings 8

Ingredient List

  • 2 cups shredded deli rotisserie chicken
  • 1/3 cup water
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 4 tablespoons butter, melted
  • 1/2 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
  • 1/2 cup pico de gallo salsa
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. In 10-inch skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until sauce thickens and chicken is heated through. Remove from heat.
  2. To assemble, heat tortillas as directed on package. Keep covered while working. Working with one tortilla at a time, spread 1 tablespoon of the beans down center of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture over cheese and beans.
  3. Carefully roll up each tortilla to secure filling. (Fold bottom of each tortilla over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Brush all sides of each tortilla with about half of the melted butter, and place seam-side down on cookie sheet; reserve remaining melted butter.
  4. Bake 12 to 15 minutes or until browned on the corners and the bottoms and 165°F in center. Brush with remaining melted butter halfway through baking. Top with crema and pico de gallo.

Expert Tips

  • Rotisserie chicken is a great time-saver, but leftover cooked chicken or turkey will also work well in this baked chimichangas recipe.
  • Try topping baked chimichangas with Old El Paso™ Creamy Salsa Verde Sauce and guacamole.
  • Make it a meal! Serve your Baked Chicken Chimichangas with a green salad and cooked white rice.

Nutrition

  • 1 Chimichanga Calories 360 (Calories from Fat 180);  Total Fat 20g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 70mg;  Sodium 840mg;  Potassium 150mg;  Total Carbohydrate 29g (Dietary Fiber 1g ,Sugars 2g);  Protein 16g
  • % Daily Value: Vitamin A 6%;  Vitamin C 2%;  Calcium 15%;  Iron 15%
  • Exchanges: 1 Starch;  1 Other Carbohydrate;  1 Very Lean Meat;  1 High-Fat Meat;  2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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