Directions:
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
- Bake at 400°F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
- Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
- Spanish rice, refried beans, and sliced avocados make perfect side dishes for these chimichangas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.74 Kcal (1657 kJ) | ||
| Calories from fat | 221.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 56.19mg | 19% | |
| Sodium | 601.81mg | 25% | |
| Potassium | 227.97mg | 5% | |
| Total Carbs | 26.99g | 9% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 16.74g | 33% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 169.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 273.69 Kcal (1146 kJ) | ||
| Calories from fat | 153.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 38% | |
|---|---|---|---|
| Cholesterol | 38.86mg | 19% | |
| Sodium | 416.2mg | 25% | |
| Potassium | 157.66mg | 5% | |
| Total Carbs | 18.67g | 9% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 11.57g | 33% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 11% | |
| Calcium | 117.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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