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Baked Chicken Chimichangas

Baked Chicken Chimichangas

Course: Dinner
Cuisine: Mexican
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4


  • 1 cup brown rice
  • 2 cups Chicken broth no sugar listed in ingredients
  • 8 oz tomato sauce no sugar listed in ingredients
  • 1 cup frozen bell peppers
  • 2 boneless, skinless chicken breast cooked and shredded
  • 2/3 cup salsa no sugar listed in ingredients
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1 1/4 cup colby jack cheese grated
  • 1 Tbsp avocado oil
  • 4 each 100% whole grain soft flour tortilla burrito sized


  • Preheat oven to 425.
  • Combine rice and chicken broth in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed. Stir in tomato sauce, peppers, chicken, salsa, cumin, oregano, and cheese.
  • Fill each tortilla with 1/4 of the chicken mixture. Fold in ends and roll up to create a pocket. Place pockets in greased 13X9 inch baking dish. Brush with avocado oil. Bake at 425 for 20 minutes.
  • Top with your favorite toppings, such as: additional cheese sour cream pickled or fresh jalepenos chopped cilantro
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