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Chicken Chimis

Here's an easier and more healthful version of the traditional fried chimichangas.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

1 tablespoon olive oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (19 ounces) enchilada sauce
1 can (4 ounces) diced green chilies
2 cups coarsely shredded Cheddar cheese, divided
1/4 cup (1/2 stick) butter, softened
8 burrito-size (10 inch) flour tortillas

Instructions 

Preheat oven to 400°F. Lightly coat 13” x 9” baking pan with cooking spray.

Heat oil in large skillet over medium-high heat. Add chicken; cook for 8 to 10 minutes or until lightly browned and thoroughly cooked. Transfer chicken to plate. When cool enough to handle, cut into 1/2-inch pieces.

Reserve 1 cup of enchilada sauce. Stir together remaining enchilada sauce, green chilies, 1-1/2 cups cheese, and cooked chicken in large bowl.

For each chimi, spread 1/2 tablespoon butter on one side of tortilla. Place buttered-side down on plate. Spoon 1/2 cup of chicken mixture into center of tortilla. Fold sides of the tortilla over filling to meet in center, roll up from bottom. Place seam-side down in prepared pan. Repeat with remaining tortillas, butter, and chicken mixture. Pour reserved sauce over chimis.

Cover pan with foil. Bake for 20 minutes. Remove foil and bake 15 more minutes or until heated through and edges of chimis begin to brown. Sprinkle with remaining 1/2 cup cheese during last 5 minutes of baking.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      652
    • Calories from Fat 
      44%
    • Total Fat 
      31g
    • Saturated Fat 
      11g
    • Total Carbohydrate 
      65g
    • Protein 
      27g
    • Sugars 
      7g
    • Cholesterol 
      75mg
    • Dietary Fiber 
      6g
    • Sodium 
      4,854mg
  • DAILY VALUE
    • Vitamin A 
      276%
    • Vitamin C 
      58%
    • Calcium 
      37%
    • Iron 
      19%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3
    • Fat 
      4
    • Vegetable 
      5
    • Fruit 
      0.5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source