Description
Delicious and crispy baked chicken chimichangas filled with a flavorful mixture of shredded chicken, refried beans, salsa, cheese, and spices. These easy-to-make chimichangas are baked to golden perfection, offering a healthier alternative to traditional frying while maintaining great taste and texture.
Ingredients
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 cheese (cheddar or Mexican blend)
- 6 green onions (chopped or regular onion)
- 2-3 jalapeños (diced with seeds, adjust to spice preference)
Tortillas and Topping
- 6-8 large taco-sized flour tortillas (8-inches)
- 3 tablespoons butter (melted)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chimichangas to a nice crispy finish.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, chopped green onions, and diced jalapeños. Stir everything together until well mixed.
- Assemble the chimichangas: Lay out each tortilla and spread a portion of the filling mixture in the center. Fold the bottom edge of the tortilla over the filling, then fold in the sides. Roll up tightly to form a burrito shape. Be careful not to overfill to avoid tearing the tortilla.
- Prepare for baking: Place each chimichanga seam-side down on a large baking sheet to keep them closed during baking. Brush the tops generously with melted butter, which helps them crisp up beautifully in the oven.
- Bake the chimichangas: Bake in the preheated oven for 15 minutes. Then carefully flip each chimichanga to the other side and bake for another 10 minutes or until both sides are golden brown and crispy.
- Cool and serve: Let the chimichangas cool slightly for 5-10 minutes before serving to allow the filling to set a bit. Serve with your favorite toppings such as sour cream, guacamole, salsa, or pico de gallo for added flavor.
Notes
- Adjust the amount of jalapeños to control the spiciness level according to your preference.
- Be sure not to overfill the tortillas to prevent them from tearing during rolling and baking.
- You can substitute the chicken with cooked shredded beef or a plant-based protein for variation.
- If desired, sprinkle a little extra cheese on top before baking for a cheesier crust.
- Use softened butter instead of melted for brushing if preferred, but melted butter spreads more evenly.
- Let chimichangas rest after baking for easier handling and improved texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
