Best 9 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 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:

• 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

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:

• 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 - (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.