Rating: 4.5 stars
32 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

Elaine Magee, M.P.H., R.D.
Recipe by Cooking Light April 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • Combine first 7 ingredients in a large bowl; toss well.

  • Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Nutrition Facts

380 calories; calories from fat 23%; fat 9.7g; saturated fat 3.1g; mono fat 4.1g; poly fat 1.6g; protein 28.8g; carbohydrates 42.5g; fiber 6.5g; cholesterol 55mg; iron 3.8mg; sodium 728mg; calcium 157mg.
Advertisement