Description
These Easy Baked Chicken Chimichangas are a delicious and healthier twist on traditional fried chimichangas. Packed with shredded chicken, refried beans, cheese, and spices, they’re wrapped in soft tortillas, brushed with butter, and baked to a golden, crispy perfection. Ready in just 40 minutes, this recipe serves 6 and makes a flavorful, satisfying meal perfect for lunch or dinner.
Ingredients
Filling
- 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)
Assembly
- 6-8 taco-sized flour tortillas (8-inches)
- 3 tablespoons butter (melted)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the chimichangas.
- 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 everything thoroughly to ensure the flavors blend well.
- Fill and fold the tortillas: Lay a taco-sized flour tortilla flat. Spoon an ample amount of the filling into the center. Fold the bottom edge up over the filling, then fold in the sides and roll tightly into a burrito shape. Be careful not to overfill to prevent tearing; depending on tortilla size, you will get between 6 and 8 chimichangas.
- Arrange and brush with butter: Place each chimichanga seam-side down on a large baking sheet. Generously brush the tops with melted butter to help them crisp up and turn golden brown while baking.
- Bake: Bake in the preheated oven for 15 minutes. Then carefully flip each chimichanga over and continue baking for another 10 minutes or until they become golden brown and crispy on all sides.
- Cool and serve: Remove the chimichangas from the oven and allow them to cool slightly for 5 to 10 minutes. Serve warm with your favorite toppings such as sour cream, guacamole, salsa, or pico de gallo for added flavor.
Notes
- For the cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts or thighs and shred them.
- If you prefer less heat, remove the seeds from the jalapeños before dicing.
- tortillas sizes vary, so adjust the filling quantity accordingly to avoid overstuffing.
- Use a baking sheet lined with parchment paper for easier cleanup and to prevent sticking.
- Butter can be substituted with oil for a dairy-free option, but butter adds more flavor and enhances crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
