These Baked Chicken Chimichangas are an easy Tex-Mex dinner. Just mix the filling, roll them up, and bake. Crunchy outside, tasty inside, and perfect for busy weeknights.
Recipe Overview
Time: 40 Minutes - 15 minutes to prep and 25 minutes to bake
Ingredients: Shredded chicken, tortillas, refried beans, cheese, salsa, jalapeños , green onions, butter, chili powder, and coriander.
Ease: Easy. You just mix the filling, assemble, and bake. It's even easier with rotisserie chicken, or you can check the recipe notes for a simple way to make shredded chicken.
★★★★★
Absolutely delicious!! Will definitely be making again on a regular basis. My husband loved it
- Rama
Ingredients & Substitutions
Shredded Chicken- I like making my own shredded chicken from chicken breasts (see the recipe card for easy notes on how to do that). Rotisserie chicken works perfectly too and makes this recipe even easier.
Refried Beans- Use your favorite brand of refried beans or make your own.
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 it with the same amount of cumin.
Chili Powder - Chili powder adds depth and Tex-Mex flavor. You can also swap it for a packet of taco seasoning if that's what you have on hand.
Shredded Cheese- I like using a Mexican cheese blend for these, but Pepper Jack cheese and Monterey Jack cheese are great options.
Green Onions - I like using green onions instead of a yellow onion due to their milder flavor and softer texture. However, you can use ½ cup of diced onions if you prefer a stronger onion flavor.
Jalapeños - Two or three jalapeños with the seeds will only make the chicken chimichanga a little spicy. If you are sensitive to spice, don't include the jalapeños seeds in the chimichanga or exclude the jalapeños altogether.
Butter- I love the flavor the butter brings to this chicken chimichanga recipe. You can also use oils like olive oil, avocado oil, and canola oil to get a crispy texture.
Flour Tortillas - You will need large taco tortillas. Whole wheat tortillas are a great alternative to flour tortillas. I wouldn't recommend smaller tortillas, as they throw off the filling-to-tortilla ratio, and corn tortillas are too small and fragile.
Full ingredient list with quantities in the recipe card below
Variations
Meat: Swap the shredded chicken for ground beef, or shredded pork carnitas.
Veggies: Change things up with sauteed fajita veggies like bell peppers, and onions. You can also add a can of diced green chiles to your chicken filling.
How to Make Baked Chicken Chimichangas
Make Filling
In a large mixing bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
Assemble
Add the filling to each tortilla, then fold and roll tightly into chimichangas. Brush with melted butter, bake until golden and crispy, flip halfway through.
Bake
Serve with your favorite toppings.
Tips
Don't overfill the tortillas: This helps them roll tightly and stay sealed while baking.
Adjust the spice: Leave jalapeño seeds in for heat or remove them for a milder chimichanga.
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
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.
Two or three jalapeños with the seeds will only make the chicken chimichanga a little spicy. If you are sensitive to spice, don't include the jalapeno seeds in the chimichanga or exclude the jalapeno altogether.
Yes! Assemble them up to a day in advance, cover, and refrigerate. Brush with butter right before baking.
Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy.
What to serve with Chimchangas
- Guacamole, pico de gallo, sour cream, or salsa to top your chimichanga
- Chips and queso for an easy side
- Mexican Rice or cilantro-lime rice
- Refried beans or charro beans
- Simple side salad with a creamy salsa or ranch dressing
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Easy Baked Chicken Chimichangas
Ingredients
- 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)
- 3 tablespoons butter melted
- 6-8 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.
- Add some filling to 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, tortilla sizes vary, so you may get 6-8 chimichangas.)
- 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
- Preheat the oven to 400°F.
- Coat the chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
- Bake for 25-35 minutes, depending on the size of the chicken breast, or until the chicken reaches 165°F.
- Let it cool for 5-10 minutes, then shred while still warm. Store in an airtight container in the fridge for up to 4 days.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Want more easy Tex-Mex dinners?
What are Chimichangas + Their Cute Little Backstory
Chimichangas are basically deep-fried burritos filled with refried beans, cheese, and some kind of meat.
The origin story I've been told about chimichangas goes like this: A grandma was making burritos in her restaurant one day when one of her grandchildren ran by and made her drop a burrito in a large pot of hot oil, frying it. The grandma, trying to keep it PG for her grandchild, then shouted, "AH Chimichanga!".
Hayley says
These are SO good!! I’ve added this recipe to my dinner rotation!
Anonymous says
James says
Definitely a healthier version but I think this should be called a baked burrito and not a baked chimichanga, which as you state, is a fried burrito.
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.
Rama says
Absolutely delicious!! Will definitely be making again on a regular basis. My husband loved it
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.
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!
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!
Deborah McGrath says
Made this again and absolutely love the healthier option. Very tasty with nice flavors.