Easy Baked Chicken Chimichangas Recipe

Introduction

Easy Baked Chicken Chimichangas are a delicious and healthier twist on a classic Mexican favorite. Packed with shredded chicken, beans, and spices, these chimichangas are baked to crispy perfection without the mess of frying.

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) and lightly grease a baking sheet or line it with parchment paper.
2. Step 2: In a large bowl, mix the shredded chicken, refried beans, salsa, coriander, chili powder, green onions, jalapeños, and half of the shredded Mexican cheese until well combined.
3. Step 3: Lay out a tortilla on a clean surface. Spoon a generous amount of the chicken mixture into the center of the tortilla.
4. Step 4: Sprinkle a little of the remaining cheese over the filling. Fold the sides of the tortilla in, then roll it up tightly to enclose the filling.
5. Step 5: Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
6. Step 6: Brush the melted butter evenly over the tops of each rolled chimichanga to help them crisp up while baking.
7. Step 7: Bake in the preheated oven for 20-25 minutes or until the tortillas are golden brown and crispy.
8. Step 8: Remove from the oven and let cool slightly before serving. Enjoy with your favorite toppings like sour cream, guacamole, or extra salsa.

Tips & Variations

• For extra spice, add hot sauce to the filling or serve with spicy salsa.
• Use rotisserie chicken for a quick, convenient option.
• Try swapping refried beans for black beans for a different flavor and texture.
• If you prefer a softer chimichanga, cover loosely with foil during the last 5 minutes of baking.
• Vegetarian? Omit the chicken and add more beans, sautéed vegetables, or tofu instead.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for about 10 minutes until warmed through and crispy again. Avoid microwaving if you want to keep the exterior crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chimichangas?

Yes, you can freeze them before baking. Wrap each tightly in plastic wrap and place in a freezer bag. When ready to eat, bake from frozen, adding extra baking time until heated through and crispy.

What can I serve with baked chicken chimichangas?

They pair well with sides like Mexican rice, refried beans, guacamole, salsa, sour cream, or a fresh salad. You can also top them with chopped cilantro or a squeeze of lime for extra brightness.

Easy Baked Chicken Chimichangas Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

These Easy Baked Chicken Chimichangas offer a deliciously crispy and flavorful twist on a classic Mexican favorite. Packed with seasoned shredded chicken, refried beans, salsa, cheese, and a hint of spice, these chimichangas are baked to golden perfection for a healthier alternative to frying.

• 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)

Other

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

Instructions

1. 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 until all ingredients are evenly incorporated to create a flavorful filling.
2. Assemble the chimichangas: Lay out each flour tortilla on a clean surface. Spoon an even amount of the filling mixture onto the center of each tortilla, spreading it out but leaving enough space around the edges for folding.
3. Fold the tortillas: Fold in the sides of the tortilla over the filling, then roll from one end to the other tightly to form a secure burrito-like shape, ensuring the filling is enclosed so it doesn’t spill out during baking.
4. Prepare for baking: Place each rolled chimichanga seam side down on a baking sheet lined with parchment paper. Brush the tops and sides of each chimichanga generously with melted butter to help them crisp up during baking.
5. Bake the chimichangas: Preheat your oven to 400°F (200°C). Bake the chimichangas for 20-25 minutes, turning them halfway through, until they are golden brown and crispy on all sides.
6. Serve: Remove from the oven and let cool slightly before serving. Enjoy your baked chicken chimichangas with your favorite toppings such as sour cream, guacamole, or extra salsa.

Notes

• Use pre-cooked rotisserie chicken or boil chicken breasts ahead of time for convenience.
• Adjust the jalapeño quantity according to your preferred spice level.
• To make this gluten-free, substitute flour tortillas with corn tortillas, but be aware that corn tortillas may be less pliable for rolling.
• For a vegetarian version, replace chicken with cooked vegetables or additional beans.
• Brushing the chimichangas with melted butter is key for the crispy exterior without deep frying.

Keywords: Chicken Chimichangas, Baked Chimichangas, Mexican Recipe, Easy Dinner, Baked Burritos