Campbell's Kitchen Home > Recipes > Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas

Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what?  They actually taste better this way.

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2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese  (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves

  • Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
  • Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

RECIPE TIPS

  • Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
  • Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Ratings & Reviews

(24) Average rating from 24 members

  • Submitted by: Ashlie F.

    Date: 06/02/2010

    These are super easy to make. We also used yellow onion, it's just what we prefer. They came out of the oven good and crispy, and were perfect topped with salsa and a little low-fat sour cream. Delicious!

  • Submitted by: Lori F.

    Date: 02/10/2010

    I ate more than my share of these! I used a generous serving of chopped sweet onion rather than the green onions. I also added extra Picante sauce to mine because I thought the mixture was a bit dry, but I found in the end that too much sauce will keep the Chimichangas too moist, and I like them crispy! -Lori in WI.

  • Submitted by: Celeste A.

    Date: 04/24/2009

    This recipe has been in my family for over ten Years! I believe, we found this in a magazine. My family loves it! I've made it for friend many times over and it's always a HIT! I've never found anyone who didn't like it!

  • Submitted by: Chris M.

    Date: 03/12/2009

    I've made this recipe many, many times. It's tasty!

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Nutritional Information

Nutrition Information: Original Recipe*
Calories 341
Total Fat 17g
Saturated Fat 8g
Cholesterol 61mg
Sodium 672mg
Total Carbohydrates 28g
Dietary Fiber 3g
Protein 19g
Vitamin A 10%DV
Vitamin C 2%DV
Calcium 21%DV
Iron 14%DV
(24)

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At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Bake: 25 minutes

Makes: 6 servings (1 chimichanga each)

Nutrition per Serving

Calories: 341

Fat: 17g

Fiber: 3g

Protein: 19g

Sodium: 672mg


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