Ingredients for Baked Chicken Chimichangas
- 2 cups cooked chicken breasts, shredded
- 1 cup salsa
- 1/4 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 8 (10 inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup reduced-sodium chicken broth
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 (4 ounce) can diced green chilies, undrained
- cooking spray
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How to Make Baked Chicken Chimichangas
- Preheat oven to 425°F (220°C).
- In a large skillet, combine shredded chicken, salsa, onion, cumin, and oregano. Cook over medium heat until heated through and most of the liquid has evaporated (about 5-7 minutes).
- Lay out flour tortillas. Place 1/2 cup of the chicken mixture down the center of each tortilla. Top with 2 tablespoons of cheese.
- Fold the sides of the tortilla over the filling, then fold the ends in and roll up tightly.
- Lightly coat a 13x9 inch baking dish with cooking spray.
- Place the chimichangas seam-side down in the prepared baking dish.
- Bake for 15-20 minutes, or until golden brown and heated through.
- While the chimichangas are baking, prepare the sauce: In a small saucepan, whisk together chicken broth, chicken bouillon granules, and black pepper.
- Bring to a simmer over medium heat. In a small bowl, whisk together flour and heavy cream until smooth.
- Gradually whisk the flour mixture into the simmering broth, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 2 minutes, or until thickened.
- Stir in the diced green chilies and cook until heated through.
- Once the chimichangas are baked, top with the chili sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
25g
Fat
30g
Carbs
16g
