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Baked Chicken Chimichangas
with broccoli

Active: 30 minTotal: 50 min

Chimichangas are burritos with a crisp, deep-fried tortilla shell. We gave this version the Cook Smarts treatment, lightening things up by baking them in the oven with some melted butter brushed over top. The result is a crisp, golden exterior and warm filling with far fewer calories than the standard restaurant version.
Smarts: The filling of these chimichangas is made with rotisserie chicken. Be sure to shred rotisserie chicken for Thursday's meal at the same time.

Tags

Ingredients

Servings:
4
Metric
Baked Chicken Chimichangas:
  • Rotisserie chicken - 1/2, shredded
  • Cilantro leaves - 2 tsp, torn
  • Tortillas, burrito-sized flour - 4
  • Beans, refried (14 oz / 397 g) - 1 can
  • Salsa - 1/4 cup (plus more for serving)
  • Cheese, shredded Mexican blend - 1 cup
  • Butter - 2 Tbsp
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
Roasted Broccoli:
  • Broccoli - 1 lb, florets
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Rotisserie chicken - (If making Thursday’s meal, prep chicken for that night at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Broccoli - Chop into florets. (Can be done 5 days ahead)
  3. Cilantro - Tear cilantro leaves.

Make

  1. Heat oven to 400F / 204C.
  2. Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
  3. Set out all of the tortillas. Spread refried beans all over the inside of the tortillas. (Note: Spread the beans all the way to the edges of the tortillas - this will help the chimichangas to hold together once rolled.)
  4. Fill the center of the tortillas with chicken (remember to reserve half for Thursday), salsa, and cheese. Working with one tortilla at a time, fold the left and right sides over slightly and then roll the tortillas up to completely enclose the filling. Place chimichangas on one side of the prepared sheet pan, seam-side down.
  5. Melt butter in the microwave. Brush over top and sides of chimichangas.
  6. Toss broccoli with oil, cumin, and some salt and pepper. Spread broccoli on the other half of the pan.
  7. Transfer to the oven and bake until chimichangas are crisp and golden brown and broccoli is tender, ~25 minutes. (Stir broccoli halfway through cooking.)
  8. Squeeze lemon juice over broccoli.
  9. Serve chimichangas with a spoonful of sour cream and cilantro leaves on top. Enjoy with salsa for dipping and broccoli on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 3 reviews

Excellent! I told the kids it was a hot Pocket and everyone loved it! Easy and super tasty. A new favorite!

By: Talia
Posted: Mar 28, 2020
Diet: Original

A new favourite! I’m in isolation, so I baked a pair of chicken breasts loaded with a rotisserie spice mix, and I made my own tortillas. Had avocados going bad so I made a side of guacamole as well. Well worth it - will definitely make this recipe again.

By: Andrea
Posted: Mar 28, 2020
Diet: Original

Do not skip this one. It is very delicious!!!!! I made my own tortillas so it took longer but it should be fairly quick if you already have tortillas on hand. 4 year old, 7 year old, and husband were ALL pleased!

By: Gabrielle
Posted: Mar 27, 2020
Diet: Gluten-free