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; 1 1/3 cups refried beans; 1 1/3 cups 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

These easy baked chicken chimichangas are crispy, flavorful, and perfect for a quick weeknight meal. Packed with a delicious filling of shredded chicken, beans, cheese, and spices, they bake to golden perfection without the mess of frying.

Two golden brown baked rolled tortillas lie on brown parchment paper over a metal tray, each topped with three layers: a smooth white layer of sour cream closest to the viewer, a chunky red and green salsa mixture with diced tomatoes and onions in the middle, and a light green layer of mashed guacamole on top. In the background, there is a white ramekin filled with salsa. The whole scene is set on a white marbled surface. 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 the oven to 400°F (200°C).
Step 2: In a large bowl, combine the shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, sliced green onions, and diced jalapeños. Mix until well combined.
Step 3: Place a portion of the 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, as tortilla sizes vary and you will get between 6 and 8 chimichangas.
Step 4: Arrange the chimichangas seam-side down on a large baking sheet. Brush the tops generously with melted butter.
Step 5: Bake for 15 minutes, then carefully flip each chimichanga and bake for an additional 10 minutes, or until they turn golden brown and crispy.
Step 6: Allow the chimichangas to cool for 5 to 10 minutes before serving. Enjoy them with toppings like sour cream, guacamole, salsa, or pico de gallo.

Tips & Variations

For a milder version, remove the seeds from the jalapeños or use bell peppers instead.
Try adding corn or black beans to the filling for extra texture and flavor.
Use whole wheat or gluten-free tortillas if preferred for a healthier option.
Brush with olive oil instead of butter for a dairy-free alternative.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven until heated through and crispy, about 10-15 minutes. Avoid microwaving to maintain their crispiness.

How to Serve

The image shows two soft, lightly grilled burritos with a golden-brown toasted tortilla base. Each burrito is topped with three visible layers: a vivid green creamy guacamole on one side, a small pile of fresh red and purple diced salsa with bits of green, and a smooth white dollop of sour cream. The burritos rest on a light brown surface with small bits of salsa scattered around them. In the background, a white bowl of chunky salsa and a glass bowl with more guacamole can be seen slightly out of focus. The overall look is fresh and colorful against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for the filling?

Yes, leftover cooked chicken works perfectly. Just shred it finely before mixing with the other ingredients.

Can these be frozen for later?

Absolutely. Assemble the chimichangas and freeze them uncooked on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake from frozen, adding extra baking time as needed, to enjoy later.