Oven Baked Chicken Chimichangas

I need to share a new recipe that I discovered a few weeks ago.  It quickly became a household favourite – meaning my boyfriend begs me to make these at least twice a week.  Chimichangas.  So good I could die.  Chimichangas are essentially deep fried burritos and can be filled with anything from beef and beans to chicken and veggies – anything you can think of really.  For these tiny tubes of tastyness, I stuffed my homemade flour tortillas with salsa, spinach, a few spices, cheese, and a whole lot of chicken.  I top them with some homemade guac and some Sriracha sauce and voila – a quick and easy Mexican dish that everyone will absolutely love – and to top it off, these are baked, not deep friend.

photo 1

I made these using my smaller tortilla wraps, where I divide my regular tortilla recipe into 16 rather than 12.  But you can easily buy a pack of tortilla wraps at the grocery store if you don’t want to go to the trouble of making your own.  The first step is to cook your chicken.  I do this by cutting my chicken into small cubes and placing it in a skillet with a little bit of water.  Cover and cook for 5 to 7 minutes or until the chicken is no longer pink inside.  Next, I mix together the salsa, spices, spinach and cheese.  Mix in the chicken and stir until all ingredients are combined.  For the spice, I use Oregano and Garlic Powder, as well as a little Cumin so that it has that “Taco” taste to it.  I like using medium salsa over mild as it adds a little kick to it.

photo 2

Once you have your mix, lay out your tortillas and place a few dollups of the mixture in the centre of the wrap.  About a third to half cup of the mixture depending on how large your wraps are.  This mixture usually lets me make 7 to 8 chimichangas.  Fold in two of the edges and then roll up the wrap.  Place seam side down on a parchment paper lined pan sprayed with cooking spray.  Brush each chimichanga with a little bit of melted butter, and then toss in the oven at 425 F Degrees for 25 minutes or until golden.

photo 3

Oven Baked Chicken Chimichangas


  • 10 oz. chicken, cooked and cubed
  • 1 cup spinach
  • 1 jar of salsa or picante sauce
  • 1/2 tsp oregano
  • 1/2 tsp garlic
  • 1 tsp cumin
  • 1 cup shredded cheese
  • 8 tortilla wraps

Cooking Directions

  1. Preheat oven to 425 F Degrees.  Line a large baking sheet with parchment paper and lightly spray with non-stick spray.  Set aside.
  2. In a large mixing bowl, combine salsa, spinach,oregano, garlic cumin and cheese.  Add chicken and mix well to incorporate.
  3. Add 1/3 to 1/2 cup of the chicken salsa mixture to the centre of each wrap.  Fold in two edges and then roll up the wraps.  Place on the baking sheet stem side down.
  4. Brush each chimichanga with melted butter.  Bake for 25 minutes or until golden.  Let stand for 5 minutes.  Serve with guacamole, hot sauce, sour cream or more salsa.

I find that if I put too much cheese in these it has a tendency of seeping out of the wraps while cooking and this can make the bottoms a little soggy.  Letting these sit for a few minutes after taking them out of the over, while difficult because they smell so darn good, is a good idea – these are extremely hot inside and I’ve burned my tongue on more than one occasion, so be careful!!  These are a little over 300 calories each depending on what you serve them with.  They’re pretty filling, so I like to have 2 as a meal.  This recipe is a must try – yummy! Happy Baking!

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