Description
These Easy Baked Chicken Chimichangas are crispy tortilla pockets filled with a flavorful mixture of shredded chicken, refried beans, salsa, cheese, and spices. Baked to golden perfection and topped with melted butter, they make a delicious and simple meal perfect for any night of the week. Serve with sour cream, guacamole, or your favorite toppings for a tasty Mexican-inspired dish.
Ingredients
Filling
- 2 cups cooked shredded chicken (see notes)
- 1 ⅓ cup refried beans
- 1 ⅓ 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 and Baking
- 6-8 taco-sized flour tortillas (8-inches)
- 3 tablespoons butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chimichangas.
- Prepare Filling: In a large bowl, combine the shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded Mexican cheese, sliced green onions, and diced jalapeños. Mix well until all ingredients are evenly incorporated.
- Fill Tortillas: Place a generous amount of the filling mixture onto the center of each tortilla. Fold the bottom edge up over the filling, then fold in the sides and roll tightly into a burrito shape. Avoid overfilling as tortilla sizes vary; this recipe yields about 6-8 chimichangas.
- Prepare for Baking: Arrange the chimichangas seam-side down on a large baking sheet to prevent them from unrolling during baking. Brush the tops generously with the melted butter for a crispy, golden finish.
- Bake Chimichangas: Bake in the preheated oven for 15 minutes. Carefully flip each chimichanga and bake for an additional 10 minutes, or until they are golden brown and crispy on both sides.
- Cool and Serve: Remove the baking sheet from the oven and let the chimichangas cool slightly for 5-10 minutes. Serve warm with your favorite toppings such as sour cream, guacamole, extra salsa, or pico de gallo for added flavor.
Notes
- Nutrition info is based on this recipe making 6 chimichangas.
- How to make 2 cups of shredded chicken (Oven Method): Preheat oven to 400°F. Coat chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder. Bake for 25-35 minutes or until cooked through (165°F internal temperature). Let cool 5-10 minutes, then shred while warm. Store in airtight container up to 4 days.
- Remove jalapeño seeds if you prefer less heat.
- For a crispier shell, use slightly larger tortillas, but avoid overfilling to prevent bursting.
- You can substitute refried beans with black beans for a different texture.
- Butter can be replaced with cooking spray or oil for a different crispness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
