Created by: Bianca_Rae
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Recipe #5732 | Created on June 16, 2012
Categories: Main Dish, Snacks, Poultry, Chicken, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Make it from scratch (more)
Baked Chicken Chimichangas
"I'm seriously addicted to Mexican food, these are oven baked so you can enduldge with no remorse. To get the crispy fryed effect spray the tortillas with canola oil and sprinkle with a little salt, this does not make a lot I usually double amounts"
- 2 1/2 cups cups shredded, cooked chicken
- 1 (16 ounce) container sour cream, low fat or regular
- 1 garlic clove, minced
- 3 to 4 tablespoons finely chopped red onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 to 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Pepper
- 5 to 6 whote wheat tortillas
What You Will Need
No special items needed.
Step 1
Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt. Whisk in cilantro and lime juice until smooth. Add chicken to combine. Season with pepper.
Step 2
Fill tortillas with chicken mixture; roll up and secure with a toothpick. Spray with canola oil and sprinkle with a little salt. Place on a pan that has been sprayed with cooking spray.
Step 3
Bake at 350 for 15 minutes, turning over halfway through.
- Serving Size: 1 (152.8 g)
- Calories 335.8
- Total Fat - 22.6 g
- Saturated Fat - 17.6 g
- Cholesterol - 0.5 mg
- Sodium - 425.3 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 1.4 g
- Sugars - 12.9 g
- Protein - 5.6 g
- Calcium - 46.7 mg
- Iron - 1.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg