Easy Oven Chicken Chimichangas
Easy Oven Chicken Chimichangas with seasoned rice, salsa and cheese are a healthy, lighter twist on the Mexican classic.
Ingredients
- 2 cups chicken cooked and shredded
- 1 cup chunky salsa
- 1 tsp ground cumin
- 2 cups Mexican blend cheese shredded or shredded cheddar
- 7 ounce chicken vermicelli and rice mix 1 box
- 2 tbsp unsalted butter or margarine
- 8 medium flour tortillas soft-taco size
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 425°F. Line large rimmed sheet pan with parchment paper or spray with non-stick cooking spray.
- Cook vermicelli and rice mix according to package directions. Transfer to a large mixing bowl and let cool slightly. Add chicken, salsa, cumin and cheese to rice. Stir to combine.
- Lay tortilla on flat surface. Place 1/3 cup filling in center of tortilla. Fold sides over to cover edges of filling and roll up. Place seam side down on sheet pan. Repeat with remaining tortillas.
- Lightly brush tortillas with oil. Bake for 20 to 25 minutes on middle rack of oven until tortillas begin to brown and edges are crispy. Garnish with sour cream, tomatoes and green onions. Serve with additional salsa on the side.
Equipment Used
Nutrition Facts
Nutrition Facts
Easy Oven Chicken Chimichangas
Serving Size
1 Chimichanga
Amount per Serving
Calories
361
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Cholesterol
44
mg
15
%
Sodium
641
mg
28
%
Potassium
221
mg
6
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
448
IU
9
%
Vitamin C
1
mg
1
%
Calcium
237
mg
24
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.