Best Baked Chicken Chimichangas Recipes

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

BAKED CHICKEN AND RICE CHIMICHANGAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
• Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
• Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
• Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
• Fold in the chicken and mix until well combined.
• Evenly divide mixture among the 8 tortillas.
• Fold each tortilla into a rectangular packet around the filling.
• Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
• Brush all sides of each chimichanga with a small amount of olive oil.
• Bake for 15 minutes, pull pan out and turn over each chimichanga.
• Bake for 15 minutes more.
• Place chimichangas on a plate, and ladle the warm sauce over top.
• Sprinkle with cheddar cheese, sour cream, and green onions.

BAKED CHICKEN CHIMICHANGAS

Steps:

• In a 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 and top with 2 tablespoons cheese.
• Fold sides and ends over filling and roll up.
• Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• Bake, uncovered, at 425° for 15 minutes or until lightly browned.
• In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
• In a bowl, combine flour and cream until smooth and gradually stir into broth.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in chilies and cook until heated through.
• Top chimichangas with sauce.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
• Fold in the chicken.
• Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
• Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
• Sprinkle with Cheddar cheese and green onions.
• Finish with a dollop of sour cream.

BAKED CHICKEN CHIMICHANGAS

Steps:

• 1. Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.
• 2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
• 3. Stir in half of the green chilies, onion, & garlic.
• 4. Continue simmering until the liquid has reduced to 1 cup.
• 5. Remove the chicken and shred.
• 6. Return to the onion mixture.
• 7. Meanwhile, melt the butter in a small saucepan over medium heat.
• 8. Stir in the flour and cook for 1 minute.
• 9. Whisk in the broth and simmer for a few minutes.
• 10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
• 11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
• 12. Sprinkle on some cheese.
• 13. Fold tightly into a burrito and place on a greased baking sheet or dish.
• 14. Repeat with the remaining ingredients.
• 15. Brush burritos all over with oil.
• 16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
• 17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 475.
• Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
• Simmer 5 minutes or until most of liquid is evaporated.
• Brush one side of tortillas with butter.
• Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
• Top with 2 tablespoons cheese.
• Fold 2 sides over filling and fold ends down.
• Place seam side down in 13x9x2 inch baking dish.
• Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
• Top with guacamole, sour cream and additional picante sauce.

BAKED CHEDDAR CHICKEN CHIMICHANGAS RECIPE - (4.6/5)

Steps:

• Heat 2 tablespoons oil over medium-low heat in a large skillet and cook the onion, garlic and jalapeño until soft. Mix in the chili powder, cumin, 1/2 teaspoon salt and a dash of black pepper, cook 1 minute. Add the chicken, tomatoes and cilantro, mix well then stir in the sour cream. Remove from heat. Preheat the oven to 425°F. Melt the remaining 2 tablespoons of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Place seam side down on the baking sheet. Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.

HEARTY BAKED CHICKEN CHIMICHANGAS

Steps:

• In lg saucepan, saute onion and garlic in oil until tender.
• stir in chilli powder,salsa,cumin and cinnamon.
• stir in shredded chicken.
• let cool.
• preheat oven to 450 degerees F.
• put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
• Brush all sides with oil.
• bake 20-25 minutes or until golden brown turning every 5 minutes.

BAKED CHICKEN CHIMICHANGAS WITH SAUCE

Steps:

• 1. Preheat the oven to 450°F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• 2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• 3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato and sour cream if you wish. Serve with rice and the remaining beans.
• 4. For Sauce, saute 1/2 cup chopped onion and 2 minced garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar, pepper and salt; cook 30 seconds. Stir in chopped green chiles and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, pull from heat and puree in pot with immersion blender, or let cool and place into regular blender before you puree, then reheat after. Stir in 1/4 cup chopped cilantro.

OVEN BAKED CHICKEN & VEG CHIMICHANGAS

Steps:

• Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
• Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
• Add chicken, salsa and cheese, cook for 2 minutes.
• To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
• Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
• Bake in a 500 degree oven until golden (8 to 10 minutes).
• We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.

BAKED CHICKEN CHIMICHANGAS RECIPE - (4.2/5)

Steps:

• Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350˚F for 15 minutes. Turn Chimichangas over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

BAKED CHICKEN AND RICE CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl. Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat. Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

BAKED CHICKEN CHIMICHANGAS

Steps:

• 1. Preheat oven to 400°F.
• 2. In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
• 3. Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
• 4. Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
• 5. Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
• 6. Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

BAKED CHICKEN CHIMICHANGAS RECIPE

Steps:

• In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
• To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.
• To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions. Yield: 6 servings.

BAKED CHICKEN CHIMICHANGAS RECIPE - THE GIRL WHO ATE EVERYTHING

Steps:

• Preheat oven to 400°F.
• Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
• Garnish with desired toppings and serve with salsa on the side.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Stir together 1st 3 ingredients. Fold in chicken.Divide between flour tortillas.Tuck in sides and roll up each tortillas.
• Lay seam side down in a sprayed 9"x13"baking dish.
• Bake in a preheated 350* oven for 15 minutes or until hot all the way through. Serve with your favorite toppings.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F.
• In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken and let it cool.
• Grease rimmed 15x10x1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpick in necessary.
• Place chimichangas in greased baking pan, seam side down. Brush all sides with the olive oil. Bake 20-25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.