Baked Chicken Chimichangas


  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1/2 teaspoon Adobo seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 cup onion, diced
  • 1 block (8 ounces) cream cheese, softened
  • 1 cup shredded cheese (Mexican or nacho blend is ideal)
  • 1-1/2 cups black bean & corn salsa, divided
  • 1/2 cup sour cream
  • 6-8 flour tortillas


  1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
  2. In a small bowl the chili powder, cumin, paprika, Adobo, cayenne and black pepper, and season the chicken breasts with it.
  3. Cook the chicken until done, allow to cool slightly, then shred with a fork.
  4. While chicken is cooking, sauté the onion in oil until tender.
  5. In a large bowl, combine the cooked onion, cream cheese, shredded cheese, and 1 cup of the salsa.
  6. Fold the shredded, cooked chicken into the cream cheese and salsa mixture, stirring until well combined.
  7. Spoon about 1 cup of the filling into each of the tortillas and then fold and roll them as you would a burrito.
  8. Lay the chimichangas, seam side down, in a 9-by-13-inch baking dish lined with aluminum foil and lightly greased.
  9. Spray tops of tortillas with olive oil, butter or cooking spray.
  10. Bake in oven 15-20 minutes.
  11. Switch the oven setting to broil and broil for 2-3 minutes.
  12. Remove the pan from the oven and carefully turn the chimichangas over.
  13. Return to the oven and let broil an additional 2-3 minutes on the other side.
  14. In a small bowl, combine the sour cream and remaining 1/2 cup of salsa.
  15. Serve chimichangas with a generous spoonful of the salsa and sour cream mixture on top.

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