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I recently made these chimichangas for our dinner the other night, with some adjustments. The Hubby is allergic to tomato, so we skipped the salsa and I traded green onions for sweet onion. I thought they were just a slight bit too much cumin flavor for my preference but the Hubby really liked them. I added a little queso with some Velveeta and spare onion (I think it would be great with a Velveeta/Rotel queso as well) to top it off. The leftovers reheated well, however when microwaved they have no signs of the crispiness of the first serving.
2012-12-03 19.07.56

Verdict? Will definitely make again! 

Print Recipe

Baked Chicken Chimichangas

Source: www.the-girl-who-ate-everything.com

Course: Main Course

Cuisine: Mexican

Serves: 6


  • 2 cups cooked chicken chopped or shredded
  • 1 cup your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions chopped (about 1/4 cup)
  • 6 (8 inch) flour tortillas
  • 2 tablespoons butter melted
  • diced tomato garnish
  • sour cream garnish
  • guacamole garnish
  • salsa garnish
  • shredded cheddar cheese garnish


  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.

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