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Baked Chicken Chimichangas
with broccoli

Active: 30 Total: 50

Chimichangas are burritos with a crisp, deep-fried tortilla shell. We gave this version the Cook Smarts treatment back in 2020, 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 Wednesday's meal at the same time.

Tags

Ingredients

Metric
Servings:
4
Baked Chicken Chimichangas:
  • Rotisserie chicken - 1/2, shredded
  • Green onions - 2 stalks, chopped, green and white parts combined
  • 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

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Prep

  1. Rotisserie chicken - (If making Wednesday'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. Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)

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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 Wednesday), salsa, green onions, 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 on top. Enjoy with salsa for dipping and broccoli on the side.

Nutrition Facts

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Reviews

Ratings

Original (38)
Gluten-free (3)
Paleo (2)
Vegetarian (9)

30 reviews

Great soup! So easy to make and really enjoyed the flavors.

By: Sarah
Posted: Nov 20, 2021
Diet: Paleo
0 Helpful

made it with leftover pulled elk Sunday sauce instead of chicken and it was bomb!

By: Aurora
Posted: Nov 20, 2021
Diet: Original
0 Helpful

Such a simple and quick recipe! And it was out of the park good. I think we’ll incorporate several techniques into our lives, too. Spread the beans all the way to the edge, tiny tucks of the sides, and baking with melted butter. Really really great. Looking forward to making this repeatedly since these are pretty standard ingredients for this house. Loved it.

By: Jackie
Posted: Nov 19, 2021
Diet: Original
0 Helpful

Fun to make, and yummy. It could have used a bit more flavor, but we made up for that with hot sauce. Not the recipes fault, but the gf tortillas were less than ideal.

By: Seren
Posted: Nov 18, 2021
Diet: Gluten-free
0 Helpful

Made two different kind: one like the recipe with Spanish rice added and one with just chicken and Spanish rice. Yum!

By: Christine
Posted: Nov 18, 2021
Diet: Original
0 Helpful

The whole family loved it! Definitely will go in the rotation.

By: Jackie
Posted: Nov 18, 2021
Diet: Original
0 Helpful