Oven Baked Chicken Chimichangas

  • Preparation Time
    15 min.
  • Cooking Time
    10 min.
  • Serves

Baked instead of fried, these simple chimichangas with country gravy deliver delicious results every time.

Recipe tags: gravy mix, moderate difficulty, lunch, roast


1 pkg Southeastern Mills® Country Gravy Mix
2 cups shredded cooked chicken
2 cups shredded Tex Mex cheese, divided
¾ cup diced tomatoes
¼ cup finely chopped fresh cilantro, divided
1 jalapeño pepper, seeded and diced
1 tsp each cumin and chili powder
¼ tsp each salt and pepper
6 flour tortillas (8-inch)
2 Tbsp olive oil
Lime wedges


  • 1

    Preheat oven to 400˚F. Prepare Country Gravy Mix according to package directions. Keep warm.

  • 2

    Mix together chicken, 1 cup cheese, tomatoes, 2 tbsp cilantro, jalapeño, cumin, chili powder, salt and pepper. Stir in 1/2 cup gravy.

  • 3

    Spoon chicken filling evenly down along center of each tortilla, leaving 1-inch border at both ends. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.

  • 4

    Place seam-side down on parchment paper–lined baking sheet. Brush with oil and sprinkle with remaining cheese. Bake for 10 to 15 minutes or until golden brown.

  • 5

    Spoon remaining gravy over chimichangas. Sprinkle with remaining cilantro and serve with lime wedges.

Serve with salsa and guacamole if desired.