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Baked Chicken Chimichangas
Baked Chicken Chimichangas are a weeknight dinner dream! A slightly healthier spin on a traditional classic, these will be a family favorite worth repeating
Course
Dinner
Cuisine
Mexican, Southwestern
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
306
kcal
Author
Kylee Ayotte
Ingredients
8
oz
cream cheese
1
cup
cheddar cheese
grated
1
cup
salsa
1
tsp
crushed red peppers
2
tablespoons
taco seasoning
1
tsp
garlic powder
1/2
tsp
salt
1/2
tsp
cracked pepper
1/2
cup
cilantro
chopped
14
oz
can black beans
2
cups
cooked chicken
shredded
6
flour tortillas
burrito sized
olive oil/cooking spray
1/2
cup
cheddar cheese
shredded (optional)
For serving
1
cup
guacamole
1
cup
pico de gallo
1/2
cup
sour cream
Instructions
Get prepped
Preheat the oven to 350 degrees F.
Make the filling
Combine cream cheese, cheese, salsa and seasonings.
Fold in beans and chicken.
Assemble the Chimichangas
Add about a cup of mixture to each tortilla, fold in the sides, and roll up.
Lay seam side down in a baking dish or cookie sheet.
Bake
Spray tops of tortillas with olive oil in a mister, or use cooking spray. You could just brush it on too.
Bake at 350 degrees F for 15 minutes.
Turn the chimichangas over, and bake an additional 15 minutes
If using, flip the chimichanga over, and add some cheddar cheese and broil for a few minutes until cheese melts.
To serve
Garnish with sour cream, guacamole, and pico de gallo.
Devour
Nutrition
Calories:
306
kcal
|
Carbohydrates:
30
g
|
Protein:
14
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
40
mg
|
Sodium:
1020
mg
|
Potassium:
374
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
570
IU
|
Vitamin C:
2.6
mg
|
Calcium:
247
mg
|
Iron:
2.5
mg