Baked Chicken Chimichangas
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.
- 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)
- Broccoli - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Lemon juice - 1 tsp
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)
Broccoli - Chop into florets. (Can be done 5 days ahead)
Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)
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 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.
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 on top. Enjoy with salsa for dipping and broccoli on the side.
This was quick and tasty - I’ll definitely make it again!0 Helpful
Really good recipe. No changes made.0 Helpful
I thought this meal was really good, but my husband said it was kind of bland. The broccoli was yummy and flavorful, and the chimichangas were crispy and filling.0 Helpful
These got two thumbs up. Very good and very easy. I will make these again0 Helpful
Everyone loved this and super easy.0 Helpful
we all loved this so much. made it as is0 Helpful