Best Baked Chimichanga Salad Recipes

BAKED CHICKEN CHIMICHANGAS

Baked Chicken Chimichangas image

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

Provided by Christy Denney

Time 35m

Number Of Ingredients 9

Ingredients

2 cups cooked chicken (chopped or shredded)
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves (crushed)
1 cup shredded cheddar cheese
2 green onions (chopped (about 1/4 cup))
6 (8-inch) flour tortillas
2 tablespoons butter (melted)
diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

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 chimichangas 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 your favorite toppings and serve with salsa on the side.

Nutrition Facts : ServingSize 1 grams

BAKED CHICKEN AND RICE CHIMICHANGAS

Baked Chicken and Rice Chimichangas image

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Provided by Lil' Luna

Categories Trusted Brands: Recipes and Tips Knorr®

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

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.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g

BAKED CHICKEN CHIMICHANGAS

Baked Chicken Chimichangas image

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by McGelby

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups chopped cooked chicken
2/3 cup picante sauce
1/3 cup green onion, slices
3/4-1 teaspoon ground cumin
1/2 teaspoon oregano leaves (crushed)
1/2 teaspoon salt
8 (7 -8 inch) flour tortillas
1/4 cup melted butter
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

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.

Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38

BAKED CHICKEN CHIMICHANGAS

Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

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.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges