Easy Baked Chicken Chimichangas Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 400°F to ensure it’s hot enough to crisp the chimichangas perfectly.
- 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.
- 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.
- 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.
- 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.
- 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
