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Baked Chicken Chimichanga Recipe

This is a healthy alternative to the Deep Fried Chimichanga and tastes just as delicious! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Baked chicken Chimichanga, baked not fried, chicken chimichanga, chimichanga
Servings: 6 people
Calories: 298kcal


  • cups boneless, skinless chicken breasts cooked and shredded
  • cups salsa
  • 1 small onion chopped
  • ¾ teaspoon cumin
  • ½ teaspoon dried oregano
  • 6 flour tortillas
  • ¾ cup shredded cheddar cheese
  • 1 cup reduced sodium chicken broth
  • 2 teaspoons chicken bouillon granules
  • teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 cup fat free half & half
  • 1 can chopped green chilis


  • In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  • Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
  • Place seam side down in a 13×9 inch baking dish coated with cooking spray. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.
  • Meanwhile, in a small saucepan combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl combine flour and cream until smooth; gradually stir into broth.  Bring to a boil; cook and stir for 2 minutes til thickened. Stir in chilies and cook until heated through. To serve, cut chimichangas in half, top with sauce.


Calories: 298kcal | Carbohydrates: 30g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1111mg | Potassium: 644mg | Fiber: 3g | Sugar: 7g | Vitamin A: 519IU | Vitamin C: 10mg | Calcium: 212mg | Iron: 2mg