Wednesday, January 13, 2010

Baked Chicken Chimichanga

I was a waitress at a yummy Mexican restaurant in Rexburg while Rex and I were going to school and the other day chimichangas sounded sooo good so I whipped some up! These were delicous and hit the spot! I made an extra for Rex to take in in lunch, perfect for leftovers :)


BIG wrap flour tortillas (I used jalapeno cheddar and they were to die for!)
1 can fat free re fried beans
1 can drained corn
2-3 chicken breasts, grilled and shredded
1 cup mozzarella or cheddar cheese (whatever you have in the fridge)
1 can enchilada red sauce
fat free/low fat sour cream
chopped fresh cilantro

1. Slightly warm your tortillas so they are easy to fold. Take a big scoop of beans and place in the middle. Top with grilled chicken, cheese, corn, and they pour a couple of spoonfuls of red sauce on top of it all. The sauce will keep it moist and delicious, don't leave it out!

Should look a little something like this. Oh yummy in my tummy!!

2. Moving on..... To fold: bring to sides of the tortilla together and then using your thumbs roll the chimi forward until nice and tight. Use a couple of toothpicks to keep together. But DON'T forget to tell your husband they are in there.... sorry Rex :)
3. Line a 9x9 or 9x13 (depending on how many you are making) with foil and spray with cooking spray. Place your chimichangas seam side down and bake at 425 for about 15-20 minutes. Just until they are starting to get a nice shell on them. You don't want them to be hard or too crispy. You still want them softish... After 20 minutes use the rest of your red sauce and drizzle over and sprinkle with cheese and broil for just a few minutes.
4. Sprinkle them with cilantro and a dollop of sour cream and you are in heaven!! Pair this with a nice green salad and a side of Spanish rice and you are good to go. Perfect for a cold day and really good for you too!

* You can make these with ground turkey or beef, shredded beef steak or pork. They sky is the limit. Sometimes I add rice or black beans to the insides as well.

*You can make them vegetarian to by stuffing them full of steamed veggies, red sauce, rice, beans and cheese!

With your left over tortillas: using a pastry brush, brush them with lime juice, sprinkle with salt and pop them in a 425 oven for 5-10 minutes (keep and eye on them. CHIPS!! Dip them in salsa or serve on the side! YUM!!


  1. This is my third or fourth time making these. Thank you!!!!

  2. Probably my fifth or sixth time making these. Thank you!