Baked Chicken Chimichangas
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.
- 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)
- Broccoli - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Lemon juice - 1 tsp
- Heat oven to 400F / 204C.
- Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
- 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.)
- 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.
- Melt butter in the microwave. Brush over top and sides of chimichangas.
- Toss broccoli with oil, cumin, and some salt and pepper. Spread broccoli on the other half of the pan.
- Transfer to the oven and bake until chimichangas are crisp and golden brown and broccoli is tender, ~25 minutes. (Stir broccoli halfway through cooking.)
- Squeeze lemon juice over broccoli.
- Serve chimichangas with a spoonful of sour cream and cilantro leaves on top. Enjoy with salsa for dipping and broccoli on the side.
I gave it four stars, because we had to add a little to really make it good. We decided to sauté some corn, onion, garlic, and cumin and added that to the mixture. We also did this with homemade dairy free cheese and dairy free sour cream. In the end it was delicious and we will definitely be doing this again, but it would have been bland had we not added some more.1 Helpful
super yummy the whole family loved it0 Helpful
Wasn’t outstanding, but was good enough. Kids didn’t like it, but the adults did.0 Helpful
Even the kids loved it. So easy and very yummy0 Helpful
Family loved this! Added rice and eft chicken out of kids' burritos and they were so happy! We totally skipped broccoli - who needs veggies if you have salsa?! I think the brushing with butter before baking was a great way to go for a slightly crispier tortilla. Big hit (and being California natives we're really snobby and picky about Mexican (and Americanized Mexican food).0 Helpful
Easy and delicious!0 Helpful