Name: Easy Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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); 6-8 taco-sized flour tortillas (8-inches); 3 tablespoons butter, melted

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Introduction

This easy baked chicken chimichangas recipe offers a crispy, flavorful twist on a Mexican favorite without the mess of frying. Filled with seasoned chicken, beans, cheese, and spices, they’re perfect for a satisfying weeknight meal.

Two baked rolled tortillas sit on a light brown parchment paper on a silver tray with a white marbled texture beneath. Each tortilla is golden and crispy with browned edges. On top of each tortilla, there are three layers of toppings: a bright green chunky guacamole, a mix of red tomato salsa with small pieces of onion and green herbs, and a dollop of smooth white sour cream. In the background, a white bowl with more red tomato salsa is slightly out of focus. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and prepare a large baking sheet.
Step 2: In a large bowl, combine the cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, sliced green onions, and diced jalapeños. Mix well to distribute the flavors evenly.
Step 3: Spoon a portion of the filling into the center of each tortilla. Fold the bottom edge up over the filling, then fold in the sides and roll tightly to form a burrito shape. Be careful not to overfill—the amount of filling might make 6 to 8 chimichangas depending on tortilla size.
Step 4: Place each chimichanga seam-side down on the prepared baking sheet. Brush the tops generously with melted butter for golden crispness. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 10 minutes, or until crispy and golden brown.
Step 5: Allow the chimichangas to cool slightly for 5 to 10 minutes before serving. Serve with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo.

Tips & Variations

For a milder version, remove the jalapeño seeds or substitute with bell peppers.
Try adding cooked corn or black beans to the filling for extra texture and flavor.
Use whole wheat or low-carb tortillas for a healthier twist.
Brush chimichangas with oil instead of butter for a dairy-free option.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving to maintain the crispy texture.

How to Serve

Two baked burritos sit close together on a baking sheet lined with light brown parchment paper, placed on a white marbled surface. Each burrito has a golden-brown, slightly crispy tortilla wrapped around its filling. On top of the front burrito, there are three distinct layers: a thick, creamy white layer of sour cream spreading from the middle to one side, a chunky red salsa with bits of tomato, onion, and green pepper placed next to the sour cream, and beside that, a smooth, pale green layer of guacamole. The second burrito in the background is topped in the same way but is slightly out of focus. A white ribbed ramekin filled with similar red salsa sits behind the burritos. The lighting is bright and natural, highlighting the textures and colors of the toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chimichangas ahead of time?

Yes, you can assemble the chimichangas and store them in the fridge before baking. Just cover them tightly and bake within 24 hours for best results.

What can I use instead of refried beans?

If you prefer, you can substitute refried beans with mashed black beans or pinto beans for a similar creamy texture and flavor.