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
Low Calorie Chicken Chimichangas
Special Equipment
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.
Elena Weinstein
Looks delicious!