Easy Baked Chicken Chimichangas Recipe

Introduction

These easy baked chicken chimichangas are a delicious and crispy meal that comes together quickly. Filled with a flavorful mix of shredded chicken, beans, and cheese, they’re perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

• 2 cups cooked shredded chicken (see notes)
• 1 1/3 cup refried beans
• 1 1/3 cup salsa (your favorite kind)
• 2 teaspoons coriander (optional)
• 1 tablespoon chili powder
• 1 cup shredded Mexican cheese
• 6 sliced green onions
• 2-3 jalapeños (diced with seeds; remove seeds for no spice)
• 3 tablespoons butter (melted)
• 6-8 taco-sized flour tortillas (8-inches)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, green onions, and diced jalapeños. Mix well to blend all flavors evenly.
3. Step 3: Spoon some of the filling into the center of each tortilla. Fold the bottom edge up over the filling, then fold in the sides and tightly roll the tortilla into a burrito shape. Avoid overfilling as tortillas vary in size, which should yield about 6 to 8 chimichangas.
4. Step 4: Arrange the chimichangas seam-side down on a large baking sheet. Brush the tops generously with melted butter to help achieve a crispy finish. Bake for 15 minutes, then carefully flip each chimichanga and bake for an additional 10 minutes or until golden brown and crispy.
5. Step 5: Remove from oven and let the chimichangas cool for 5 to 10 minutes before serving. Pair them with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo for extra flavor.

Tips & Variations

• For a milder dish, remove the seeds from jalapeños before adding.
• Try swapping refried beans for black beans for a different texture.
• Add cooked corn or diced bell peppers to the filling for extra veggies.
• If you prefer spicier chimichangas, mix in a pinch of cayenne pepper or hot sauce.
• Use whole wheat or gluten-free tortillas to accommodate dietary preferences.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crispy again. Avoid microwaving to maintain their crunchy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the chimichangas ahead and refrigerate them unbaked for up to 24 hours. Bake just before serving to keep them fresh and crispy.

Can I freeze baked chimichangas?

Absolutely. Wrap each chimichanga tightly in foil or plastic wrap and freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for 20–25 minutes, flipping halfway through.

Easy Baked Chicken Chimichangas Recipe

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★★★★★

5 from 69 reviews

These Easy Baked Chicken Chimichangas are a crispy, flavorful twist on a classic Mexican favorite. Filled with a savory combination of shredded chicken, refried beans, cheese, and spices, then baked to golden perfection, they make a delicious and satisfying meal perfect for any occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 chimichangas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked shredded chicken
• 1 1/3 cup refried beans
• 1 1/3 cup salsa (your favorite kind)
• 2 teaspoons coriander (optional)
• 1 tablespoon chili powder
• 1 cup shredded Mexican cheese
• 6 sliced green onions
• 2–3 jalapeños, diced with seeds (remove seeds for no spice)

Others

• 3 tablespoons butter, melted
• 6–8 taco-sized flour tortillas (8-inch)

Instructions

1. Preheat the oven: Preheat your oven to 400°F to ensure it’s hot enough to crisp the chimichangas perfectly.
2. Prepare the filling: In a large bowl, combine the cooked shredded chicken, refried beans, salsa, coriander if using, chili powder, shredded Mexican cheese, sliced green onions, and diced jalapeños. Mix well to evenly distribute all the ingredients.
3. Assemble the chimichangas: Lay out each flour tortilla on a flat surface and spoon a portion of the filling into the center. Fold the bottom edge up over the filling, then fold the sides in and roll tightly into a burrito shape. Be careful not to overfill; depending on tortilla size, you will end up with about 6 to 8 chimichangas.
4. Prepare for baking: Place the chimichangas seam-side down on a large baking sheet. Generously brush the tops with melted butter to help them brown and crisp during baking.
5. Bake: Bake the chimichangas in the preheated oven for 15 minutes. Then carefully flip each one over and bake for an additional 10 minutes until the tortillas are golden brown and crispy all over.
6. Cool and serve: Let the chimichangas cool slightly for 5 to 10 minutes before serving. They pair wonderfully with toppings like sour cream, guacamole, salsa, or pico de gallo.

Notes

• Use leftover cooked chicken or rotisserie chicken for convenience.
• Adjust jalapeño seeds based on your spice preference; removing seeds reduces heat.
• For a crispier shell, ensure the butter coating is generous before baking.
• Chimichangas can be stored in the fridge and reheated in the oven to maintain crispiness.

Keywords: chicken chimichangas, baked chimichangas, Mexican chicken recipe, easy chicken dinner, baked burritos