Easy Baked Chicken Chimichangas Recipe
These Easy Baked Chicken Chimichangas offer a crispy, flavorful twist on the classic Mexican dish without frying. Packed with shredded chicken, refried beans, cheese, and spices, they are baked until golden and perfect for a comforting meal.
- 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 (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 Oven: Preheat your oven to 400°F to ensure it’s hot enough to bake the chimichangas to a crispy finish.
- Prepare 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 ingredients.
- Assemble Chimichangas: Place a generous amount of filling in 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 to avoid tearing; depending on tortilla size, expect 6 to 8 chimichangas.
- Prepare for Baking: Arrange the chimichangas seam-side down on a large baking sheet. Brush the tops generously with melted butter, which helps them achieve a golden, crispy texture when baked.
- Bake: Bake in the preheated oven for 15 minutes. Then carefully flip each chimichanga over and bake for an additional 10 minutes or until they are golden brown and crispy on all sides.
- Cool and Serve: Allow the chimichangas to cool slightly for 5-10 minutes before serving. Serve with your favorite toppings such as sour cream, guacamole, salsa, or pico de gallo to enhance the flavors.
Notes
- For best results, use leftover cooked chicken or rotisserie chicken for the filling.
- To reduce spice, remove jalapeño seeds or substitute with milder peppers.
- Butter can be substituted with oil or a butter alternative for a different flavor.
- Tortilla sizes vary; adjust filling quantity accordingly to avoid overstuffing.
- These chimichangas can be reheated in the oven to maintain crispiness.
Keywords: chicken chimichangas, baked chimichangas, easy Mexican recipe, baked burritos, Mexican chicken recipe
Find it online: https://ricoloranz.com/easy-baked-chicken-chimichangas-recipe/
