Easy Baked Chicken Chimichangas Recipe
These Easy Baked Chicken Chimichangas are crispy, flavorful, and healthier than traditional fried versions. Packed with a savory blend of shredded chicken, refried beans, salsa, and spices, then baked to golden perfection. Perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 chimichangas 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Wrap and Topping
- 6–8 taco-sized flour tortillas (8 inches)
- 3 tablespoons butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the chimichangas.
- Prepare the 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 until well incorporated.
- Assemble Chimichangas: Place some of the filling mixture in the center of each flour tortilla. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly into a burrito shape. Be careful not to overfill; depending on the amount used, you will get 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 to ensure a crispy, golden crust.
- Bake: Bake the chimichangas in the preheated oven for 15 minutes. After that time, carefully flip them over and bake for an additional 10 minutes, or until they are golden brown and crispy on both sides.
- Cool and Serve: Allow the chimichangas to cool slightly for 5 to 10 minutes before serving. Enjoy with your favorite toppings such as sour cream, guacamole, salsa, or pico de gallo for added flavor.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Remove jalapeño seeds to reduce the spiciness if desired.
- Adjust the amount of filling per tortilla to get 6 to 8 chimichangas depending on tortilla size.
- Butter brushing is key to achieving a crispy baked crust.
- Serve with sour cream, guacamole, or your favorite salsa for extra taste.
Keywords: chicken chimichangas, baked chimichangas, easy dinner, Mexican casserole, crispy chicken wrap
