“Restaurant versions of chimichangas are typically deep-fried, but in this recipe, they're baked. Now you can enjoy this delicious Mexican burrito more often! {Campbell's}”
READY IN:
45mins
SERVES:
6
YIELD:
6 Chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
  3. Bake at 400°F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
  4. Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
  5. Spanish rice, refried beans, and sliced avocados make perfect side dishes for these chimichangas.

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