Baked Chicken Chimichangas

This is a really great recipe if you have pulled chicken that you need to use. I wasn’t sure if I would like it or not, but I actually loved it. Not only is it super easy it’s very flavorful, and filling. The original recipe can be found here.

  1. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  2. Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
  3. Fold sides and ends over filling and roll up.
  4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
  5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
  6. In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
  7. In a bowl, combine flour and cream until smooth and gradually stir into broth.
  8. Bring to a boil, cook and stir for 2 minutes or until thickened.
  9. Stir in chilies and cook until heated through.
  10. Top chimichangas with sauce.

21 thoughts on “Baked Chicken Chimichangas”

  1. Hi! Thanks for stopping by, and for following. I love food blogs, I am always salivating. 🙂 I am now following you.Cheers!Jen


  2. Hi Nicole,Thanks so much for stopping by to have a Sweet Potato Tamale Dessert and coffee with me. Welcome to The Country Cottage, we are so happy to have you following along. I would like to invite you to bring a dish to Full Plate Thursday, I will look forward to seeing you…I have followed you back.


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