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Chimichanga Baked

Baked Chicken Chimichangas​

Serves 6 / 40 mins


  • 6 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: 35 minutes

  1. Preheat oven to 375ᵒF (191ᵒC).

  2. In a small bowl combine chicken, half the picante sauce, cheese, half the green onions, cumin, and oregano.

  3. Spoon ½ cup (120ml) of chicken mixture down the center of each Casa Mendosa™ Original Medium Tortilla.

  4. Fold sides and ends of tortillas over filling and roll-up. Place seam side down on a large baking pan coated with cooking spray.

  5. Brush each chimichanga with butter.​

  6. 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. ​

  7. 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.

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