Description
These Baked Chicken Chimichangas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a weeknight dinner or entertaining guests. Filled with shredded chicken, refried beans, salsa, and cheese, these chimichangas are baked until crispy and golden brown, then topped with your favorite toppings for a flavorful meal.
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite kind)
- 2 teaspoon 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 your spice preference))
- 3 tablespoons butter (melted)
- 6–8 large taco sized flour tortillas (8-inches)
Instructions
- Preheat oven to 400°F.
- Spread filling in the center of each tortilla.
- Place the chimichangas seam-side down on a large baking sheet.
- Let the chimichangas cool slightly for 5-10 minutes before serving.
In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll up tightly to form a burrito shape. Don’t overfill the tortilla.*
Brush the tops generously with melted butter. Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes, or until golden brown and crispy.
Enjoy them with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 355
- Sugar: 2g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg
Keywords: Baked Chicken Chimichanga, Chimichanga recipe, Mexican chimichanga
