These crispy baked chicken chimichangas are bursting with shredded chicken, refried beans, and all your favorite fillings. These are super easy to throw together. Top them off with creamy guacamole, pico de gallo, or sour cream for a flavor explosion in every bite!
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What is a Chimichanga?
A chimichanga is essentially a deep-fried burrito. Both are filled with savory ingredients like shredded chicken, beans, and cheese, wrapped in a flour tortilla.
For this recipe, we are baking our chimichangas to achieve that crispy tortilla texture. We will get the same results as deep frying, but it's a little bit healthier, and we won't have to deal with oil splattering everywhere.
Ingredients & Substitutions
Shredded Chicken- I like making my own shredded chicken from chicken breasts. You can also use rotisserie chicken to make this recipe even easier.
Refried Beans- Use your favorite brand of refried beans or make your own. If you have leftover refried beans, I have a list of 21 ways you can use up your leftover refried beans.
Salsa- Use your favorite salad, any kind works.
Coriander - Coriander gives your chimichangas a warm, nutty flavor. It's totally optional if you don't have it. You can also substitute cumin for coriander.
Chili Powder - Adds flavor to the filling.
Shredded Cheese- Cheddar, a Mexican blend, Pepper Jack, and Monterey Jack are all great options.
Green Onions - I used green onions instead of white onions due to their milder flavor, softer texture, and visual appeal. However, you can use ½ cup of diced onions if you prefer a stronger onion flavor.
Jalapenos- Two or three jalapenos will only make the chimichanga a little spicy. If you are sensitive to spice, don't include the jalapeno seeds in the chimichanga or exclude the jalapeno altogether.
Butter- I love the flavor the butter brings to the chimichanga. You can also use a neutral oil like avocado and canola oil to get a crispy texture.
Flour Tortillas - Whole wheat tortillas are a great alternative to four tortillas. I wouldn't recommend using corn tortillas due to their size.
Full ingredient list with quantities in the recipe card below
Variations
Meat: Swap the shredded chicken for ground beef, shredded pork, or even a vegetarian filling like seasoned black beans or tofu.
Veggies: Spice things up with sauteed fajita veggies like bell peppers, and onions.
Spicy Twist: Add a pinch of cayenne pepper or your favorite hot sauce to the filling for a spicy kick.
How to Make Baked Chicken Chimichangas
Step 1: In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
Step 2: Add filling to the tortilla, and roll tightly to form a burrito. Place seam-side down on a baking sheet. Brush with melted butter.
Step 3: Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes or until golden brown and crispy. Top with sour cream, guacamole, salsa, or pico de gallo.
Tips
Don't overfill the tortillas, and roll them tightly. Tortilla sizes always seem to vary a little bit, so I say you will need 6-8 tortillas.
What to serve with Chimchangas
Toppings: My favorite toppings are sour cream, salsa, guacamole, pico de gallo, or shredded lettuce.
Sides: Refried Beans and Mexican Rice are traditional sides for chimichangas. _ are a few other good options.
Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
To get your chimichangas crispy again, bake in the oven at 350F for 12-15 minutes or air fry at 350F for 5-8.
Common Questions
What can I use besides flour tortillas?
I wouldn't recommend using corn tortillas since they are so small and break easily. You can use whole wheat tortillas for a healthier option.
Baked Chicken Chimichanga
Ingredients
- 2 cups cooked shredded chicken
- 1 ⅓ cup refried beans
- 1 ⅓ cup salsa your favorite kind
- 2 teaspoon coriander optinal
- 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
See it. Make it. Eat it!
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
- Spread filling in the center of each tortilla. 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.*
- Place the chimichangas seam-side down on a large baking sheet. 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.
- Let the chimichangas cool slightly for 5-10 minutes before serving. Enjoy them with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Notes
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Deborah McGrath says
Made this again and absolutely love the healthier option. Very tasty with nice flavors.
Tori Simons says
Everything came out perfect and my family loved them! I almost worried I wouldn’t have enough for leftovers. 😂 Since my kids are super picky I’ll modify next time to include just chicken, cheese and beans and save the good stuff for the grownups. Thanks!
Jane says
Thank you for the wonderful recipe!!! EVERYONE in my family LOVED it. The fact that it is baked is a huge plus in my book!
Rhonda Freeman says
It was delicious and very easy to make. Would like to know a good way to reheat
Megan says
You can microwave them, but to make them crispy again, bake them in the oven at 350F for 12-15 minutes or air fry them at 350F for 5-8 minutes.
Rama says
Absolutely delicious!! Will definitely be making again on a regular basis. My husband loved it
Sarah Bowman says
Could you freeze these for meal prepping??
Megan says
I haven't tried it with this recipe, but you can freeze and reheat them like you would a burrito. Freeze them after step 3. When ready to eat one, wrap it in foil and bake at 375F for 20 minutes or until heated.