Baked Chicken Chimichangas – ★★★★★


I’ve had a hankering for Mexican food and decided to try for some chimichangas. The problem was that chimichangas are not good for the diet so I had to search far and wide for a good healthier recipe. Thanks to I found a better way to make this old favorite. The one thing Perry suggested which I will definitely do next time is to splurge and make some guacamole to go with it. That being said Perry gave 5 stars and this is why:

“Kelsey rarely gets crazy and tries a Mexican dish so I get pretty excited when she does. The chimichangas were crisp and delicious. The only thing I would do is top it with some guac. Also we heated them up in the oven the next day and they came out just as crispy as the first night. This dinner was really a treat”


Serves: 6    Calories: 367


– 2 cups of cooked chicken, shredded

– 1 cup of salsa, this is where your own personal taste comes in

– 1 tsp ground cumin

– 1/2 tsp dried oregano leaves

– 1 cup low fat shredded cheddar cheese

– 2 green onions chopped

– 6-8in flour tortillas

– Low fat cooking spray

– Whatever you want to put on top like sour cream, salsa, guac etc..


1.) Preheat oven to 400

2.) Mix chicken, salsa, cumin, oregano, cheese and onions. 

3.) Put about 1/3 cup of the chicken mixture into the center of each tortilla

4.) Fold opposite sides over filling. Roll from the bottom and place seam-side down on your baking sheet. 

5.) Spray very lightly with cooking spray

6.) Bake for 25 minutes or until golden brown and crispy. 

7.) Get as crazy as you want with your toppings and enjoy!

*Original recipe found at

**Photo is an original taken by me


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