Name: Baked Chicken Chimichanga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 ⅓ cups refried beans; 1 ⅓ cups salsa (your favorite kind); 2 teaspoons 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)

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Craving the crispy, cheesy goodness of a chimichanga without the frying? These Baked Chicken Chimichangas are the perfect solution! Stuffed with tender shredded chicken, refried beans, cheese, and salsa, then baked to golden perfection, they offer all the flavor of the classic chimichanga with a healthier twist. Perfect for a quick and satisfying dinner any night of the week!

Why You’ll Love This Recipe

These Baked Chicken Chimichangas are the ultimate combination of crispy and comforting. By baking instead of frying, you get a healthier version of this beloved Mexican dish without sacrificing flavor or texture. The shredded chicken, creamy refried beans, zesty salsa, and gooey cheese are wrapped in a warm tortilla and baked until crispy, giving you the perfect handheld meal. Plus, with minimal prep time, this dish is easy to make and ideal for busy nights when you want something both satisfying and delicious. Baked Chicken Chimichanga

Ingredients

2 cups cooked shredded chicken
1 ⅓ cups refried beans
1 ⅓ cups salsa (your favorite kind)
2 teaspoons 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, green onions, and jalapeños. Mix until well combined.
Lay each tortilla flat on a clean surface. Spread the filling in the center of each tortilla.
Fold the bottom edge of the tortilla over the filling, then fold in the sides, rolling it up tightly to form a burrito shape. Be careful not to overfill the tortillas.
Place the chimichangas seam-side down on a large baking sheet.
Brush the tops of each chimichanga generously with the melted butter.
Bake for 15 minutes, then carefully flip each chimichanga and bake for an additional 10 minutes, or until the tortillas are golden brown and crispy.
Let the chimichangas cool for 5-10 minutes before serving.

To Serve:

Serve your chimichangas with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo. Enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 chimichangas

Variations

Spicy Chimichangas: For an extra kick, add more diced jalapeños or use a spicier salsa.
Vegetarian Option: Swap the chicken for sautéed veggies or black beans for a delicious vegetarian version.
Meat Alternatives: You can also use ground beef or turkey as a substitute for chicken in this recipe.
Cheese Choices: Feel free to experiment with different cheeses like Monterey Jack or pepper jack for a twist on the flavor.
Toppings: Add a drizzle of crema, a sprinkle of cilantro, or even a handful of shredded lettuce for some freshness.

Storage/Reheating

Storage: Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place chimichangas on a baking sheet and heat in a 350°F oven for 10-15 minutes until crispy. You can also reheat them in the microwave, though they may lose some of their crispness.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas, but they may be more prone to cracking when rolling. You can also heat them slightly in the microwave before rolling to make them more pliable.

Can I freeze these chimichangas?

Yes! You can freeze the unbaked chimichangas. After assembling, wrap them tightly in foil or plastic wrap and store them in the freezer for up to 3 months. When ready to eat, bake from frozen, increasing the cooking time by 5-10 minutes.

Can I make these ahead of time?

Yes, you can assemble the chimichangas ahead of time, store them in the fridge for up to 24 hours, and bake them just before serving.

What can I serve with these chimichangas?

These chimichangas are great on their own but can also be paired with a side of Mexican rice, refried beans, or a fresh salad to complete the meal.

Can I make these chimichangas spicier?

Absolutely! Add extra jalapeños, use a hot salsa, or even incorporate a few dashes of hot sauce to the filling for a spicier kick.

Conclusion

These Baked Chicken Chimichangas are a healthier, flavorful take on a classic favorite. With a filling of seasoned chicken, refried beans, salsa, and cheese, all wrapped in a warm tortilla and baked to crispy perfection, they are the perfect quick and satisfying meal. Whether you’re enjoying them for a weeknight dinner or serving them for a casual gathering, these chimichangas are sure to become a new family favorite!