Low Calorie Chicken Chimichangas are delicious and perfect for a weeknight dinner! These mouth watering chimichangas are baked in the oven until golden brown and crispy.
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Check out my Low Calorie Buffalo Chicken and my Instant Pot Chicken Burrito Bowls for more delicious chicken recipes!
These low calorie chicken chimichangas are traditionally deep-fried, but this recipe takes a healthier approach by baking the chimichangas in the oven.
This recipe is easy to make and perfect for a family dinner or a casual party.
Why You'll Love This Recipe
- This recipe for oven baked chicken chimichangas is a healthier alternative to the traditional deep fried version. By baking the chimichangas in the oven, you can reduce the amount of oil and calories in the dish.
- This recipe is easy to follow and requires only a few simple ingredients. You can have a delicious meal on the table in no time.
Ingredients You'll Need
- Boneless, Skinless Chicken Breast: This lean protein is a staple in many healthy diets.
- Picante Sauce: This sauce is a blend of tomatoes, peppers, onions, and spices that give the dish a slightly spicy and tangy flavor.
- Dried Oregano: Has a strong, slightly bitter flavor that pairs well with the other ingredients in this recipe.
- Reduced Fat Shredded Cheddar Cheese: Adds a creamy, savory flavor to the chimichangas.
- Green Onions: Have a milder flavor than regular onions and add a fresh, crisp texture to the dish.
- Flour Tortillas: They're soft, pliable, and easy to work with, making them the perfect vessel for the chicken filling.
- Butter: Used to brush the tops of the chimichangas before baking. It adds a rich, buttery flavor and helps the chimichangas turn golden brown and crispy in the oven.
Step-By-Step Instructions
Step 1: Preheat the oven to 400 ℉.
Step 2: In a large bowl, mix together the chicken, picante sauce, and dried oregano.
Step 3: Divide the chicken mixture evenly among the tortillas, placing it in the center of each tortilla.
Step 4: Sprinkle shredded cheddar cheese and chopped green onions over the chicken mixture.
Step 5: Fold the sides of each tortilla inward, then roll the tortilla up tightly from the bottom to create a chimichanga. Place the chimichangas seam side down on a baking sheet lined with parchment paper.
Step 6: Brush the melted butter over the tops of the chimichangas.
Step 7: Bake the chimichangas in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- When filling the tortillas, be careful not to overfill them. If you add too much filling, the chimichangas may burst open during baking.
- To prevent the filling from spilling out, make sure to seal the edges of the tortilla tightly. You can use toothpicks to secure the edges if necessary.
- Brushing the tops of the chimichangas with melted butter before baking will help them turn golden brown and crispy.
Variations
- Vegetarian: You can substitute the chicken with a vegetarian protein such as black beans, tofu, or seitan. Add some extra vegetables such as bell peppers, mushrooms, or zucchini for a filling and healthy vegetarian option.
- Beef: Instead of using chicken, you can use ground beef or shredded beef for a heartier and meatier flavor. Season the beef with chili powder, cumin, and paprika for a Tex-Mex twist.
- Spicy: If you like your food extra spicy, add some diced jalapeños or green chilies to the filling. You can also use a spicier picante sauce or hot sauce to add more heat.
Storing & Freezing
Storing: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chimichangas on a baking sheet and bake in a preheated oven at 350 ℉ for 10-12 minutes or until heated through.
Freezing: You can freeze unbaked chimichangas for up to 3 months. To freeze, wrap each chimichanga tightly in plastic wrap and place them in a freezer-safe bag or container. To cook, place the frozen chimichangas on a baking sheet and bake in a preheated oven at 350 ℉ for 30-35 minutes or until heated through and golden brown.
Recipe FAQ's
Yes, you can use corn tortillas instead of flour tortillas if you prefer. However, corn tortillas tend to be more fragile and may crack or break when rolled. To prevent this, you can warm the tortillas in the microwave or in a dry skillet before rolling them.
Yes, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you're ready to assemble the chimichangas, simply reheat the filling in a skillet or in the microwave until heated through.
Other Chicken Recipes You'll Love
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Low Calorie Chicken Chimichangas
Ingredients
- 2 cups boneless, skinless chicken breast cooked and shredded
- ¾ cup picante sauce or your favorite salsa
- 1 teaspoon dried oregano
- 1 cup reduced fat shredded cheddar cheese
- ¼ cup green onions chopped
- 8 8-inch flour tortillas
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix together the chicken, picante sauce, and dried oregano.
- Divide the chicken mixture evenly among the tortillas, placing it in the center of each tortilla.
- Sprinkle shredded cheddar cheese and chopped green onions over the chicken mixture.
- Fold the sides of each tortilla inward, then roll the tortilla up tightly from the bottom to create a chimichanga. Place the chimichangas seam side down on a baking sheet lined with parchment paper.
- Brush the melted butter over the tops of the chimichangas.
- Bake the chimichangas in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
Notes
- When filling the tortillas, be careful not to overfill them. If you add too much filling, the chimichangas may burst open during baking.
- Brush with melted butter. Brushing the tops of the chimichangas with melted butter before baking will help them turn golden brown and crispy.
- Storing: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chimichangas on a baking sheet and bake in a preheated oven at 350 ℉ for 10-12 minutes or until heated through.
- Freezing: You can freeze unbaked chimichangas for up to 3 months. To freeze, wrap each chimichanga tightly in plastic wrap and place them in a freezer-safe bag or container. To cook, place the frozen chimichangas on a baking sheet and bake in a preheated oven at 350 ℉ for 30-35 minutes or until heated through and golden brown.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Megan Ellam
Love me some chimichangas! Thanks so much for another delicious recipe.
Pam
Love chimichangas, but not the greasiness, so this recipe is perfect for me! I would top them with lettuce, tomato, sour cream and maybe a few jalapeno slices.
Lisa | Garlic & Zest
I haven't had a chimichanga in years, but boy they bring back memories. Love this healthier version -- 'cause I don't need the extra calories.
Jessica
What a great alternative to deep-frying! I love recipes that are quick to make without any complicated prep.
Lathiya
With low cal, this chimichangas caught my attention. Love to try this. Hope this perfect to pack in the lunch box. Do you agree?
Stephanie
Now this looks like something my husband would actually eat for dinner! Thanks for this recipe !
Amanda
Wow, I'm so impressed you crammed so much flavor into these chimichangas for just a bit over 300 calories! I love chimichangas, but they're definitely not something I eat often. So excited to put these on the rotation -- thanks for another wonderful recipe!
Mirlene
I love Mexican food, too. And I love it for both eating out and making at home. It just never disappoints. This is why I can't wait to try your chimichangas - they must be so flavorful!
Jacqueline Debono
Such a brilliaant idea to oven bake these chimichangas! So much healthier than frying them! Def adding these to next week's meal plan!
Kelly Anthony
What a great family meal and I love that my girls can help me prepare it as well.
Sophie
Love this unique, low cal alternative to chimichangas. Thanks for this recipe.
Kacie Morgan
They look moutb-watering. I often oven bake my food to make it healthier,I try to fry as little as possible these days.
Linda
Oh yum! Chimichangas is my favorite, too and I love your oven-baked version better. Do you think it will work in an air fryer?
simplylowcal
Hi Linda, yes I do they they should work in the air fryer, especially since everything is already cooked. Same process of buttering the tortillas and they should come out delicious. 🙂
Ramona
What an easy to make recipe, I’ve added some jalapeños too and it was awesome. Thank you so much for this. My kids want me to make it again already. 😉
Cathleen @ A Taste of Madness
Can you believe that I have never tried a chimichanga before?? Maybe it's not really big in Canada. But I JUST moved to Chicago, so maybe there are a lot more food options available to me!
dee
I love how easy and simple this looks! Perfect protein serving aside a salad, cannot wait to try !
Stine Mari
I honestly think this looks way better than the deep fried chimichangas! And I bet the butter adds a really nice saltiness to the tortilla.
Jere Cassidy
Thanks for sharing a baked method for chimichangas. I gave up eating the fried version.
Karyl Henry
I love chimichangas, but always hesitate to order them because they are fried. So I love that you made a baked version! I'm going to have to give this one a try for sure. Thanks for the recipe
Vidya Narayan
I am a huge fan of recipes that require no deep frying. These oven baked chimichangas look amazing.