Baked Chimichanges


Well, the weekend is over and I’m back to the weekly grind. In hopes to make your Monday a little better, I want to share this awesome recipe that Kelly and I tried over the weekend. With calories in mind, we are trying to cut back where we can. Well, I was craving Mexican food on Friday so we decided to give this recipe a try. These baked chimichangas were DELICIOUS and, even better, they’re baked. With them being baked instead of fried, you save tons of calories alone by avoiding the oil that comes with deep frying them.

Assembly is pretty easy and it’s a fun recipe to make with your husband, partner, or a friend. You HAVE to try them.


2 cups shredded white meat chicken

1 cup of your favorite fresh salsa

1 cup shredded cheddar cheese

1/2 tsp. dried oregano

1 tsp. cumin

1 tsp. chili powder

4 flour tortillas (8 inch tortillas)

1 tbsp. melted butter


Preheat oven to 400*.

In a large mixing bowl, combine the chicken, salsa, cheese, oregano, cumin, and chili powder. Once it is evenly mixed together, set aside. Then spread out a tortilla on a flat surface. Spoon 1/4 of the chicken mixture onto the center of the tortilla. Gently fold the tortilla together and make sure all corners are tucked away, as well. Once it is tightly folded, place the chimichanga into a baking dish with the seam of the tortilla facing down.

Complete this with the other tortillas until mixture is gone. Brush melted butter over the top of your chimichangas and bake for 25 minutes or until golden brown on top. Place your chimichangas on a plant and garnish with fresh salsa, sour cream, or guacamole.

Like I said before, these were absolutely delicious and packed with flavor. We will definitely be making these together again!


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