Baked  Chicken Chimichangas

Looking for a quick weeknight meal that's delicious & healthy? These Baked Chicken Chimichangas are easy to make & healthier than the typically fried Tex-Mex dish. Plus, they make a great freezer meal!

Makes: 8 chimichangas Prep Time: 15 mins Baking Time: 20 mins


– Olive oil – Onion – Chili powder – Salt – Garlic – Cooked chicken – Chipotle chiles in  adobo sauce

– Oregano – Salsa (however spicy you like it) – Cooked brown rice – Flour tortillas – Shredded cheddar – Sliced olives

Add olive oil to a large skillet over medium heat. Add onion, chili powder, & salt & cook for 3 mins. Add garlic & cook for another 2 mins.

Make Filling

Add chicken, chipotle chiles, adobo sauce, & oregano to skillet & stir to combine. Mix in salsa & cook for about 5 mins.

Make Filling

Stir in rice and cook until rice is heated through.

Make Filling

Scoop ¾ cup of filling into the center of tortilla & sprinkle with cheddar cheese & sliced olives (if desired).

Make Chimichangas

Fold bottom edge of tortilla tightly over the filling. Fold in the sides & then fold the top down to cover filling.

Make Chimichangas

Place on baking sheet, lightly brush with olive oil & bake for 16-20 mins. until turning golden.

Bake Chimichangas

Serve with toppings like avocado, sour cream, tomatoes, additional cheese, & olives.

Add Toppings

These are easy to freeze! Just wrap unbaked chimichangas in plastic wrap, place in Ziplock bag, & freeze.

For Freezing...

Brush with olive oil, & bake @400 for 24-28  mins., until cooked through & golden

When Ready to Eat

These baked chicken chimichangas are easy  enough for a weeknight meal and are SO delicious!