Easy Baked Chicken Chimichangas Recipe
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.
- 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)
Other
- 3 tablespoons butter (melted)
- 6–8 taco-sized flour tortillas (8-inches)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
