Made with passion

Baked Chicken Chimichangas​

Serves 6 / 40 mins


  • Casa Mendosa® Original Medium Tortillas, warmed​
  • 1-½ cups (360ml) cubed cooked chicken breast
  • 1-½ cups (360ml) picante sauce, divided
  • ½ cup (120ml) reduced-fat cheddar cheese, shredded
  • 2/3 cup (180ml) chopped green onions, divided
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) dried oregano
  • 1 tbsp. (15ml) butter, melted
  • Sour cream, optional


Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

  • Preheat oven to 375ᵒF (191ᵒC).
  • In a small bowl combine chicken, half the picante sauce, cheese, half the green onions, cumin, and oregano.
  • Spoon ½ cup (120ml) of chicken mixture down the center of each Casa Mendosa® Original Medium Tortilla.
  • Fold sides and ends of tortillas over filling and roll-up. Place seam side down on a large baking pan coated with cooking spray.
  • Brush each chimichanga with butter.​
  • Bake uncovered for 20-25 minutes or until heated through. If desired set the oven to broil. Broil chimichangas for 1 minute or until browned. ​
  • Top with remaining picante sauce and onions. If desired, serve with sour cream.​

Freeze option: Completely cool baked chimichangas; wrap tightly and freeze for up to 3 months. ​

To reheat: Preheat oven to 400°F (204ᵒC). Place chimichangas on a baking sheet coated with cooking spray. Bake until heated through, 10-15 minutes.



img img img


img img


img img img img img