Baked Chicken Chimichanga

https://meganvskitchen.com/baked-chimichanga/

Baked Chimichanga is an easier version of your favorite Mexican restaurant dish. These are made with shredded chicken, refried beans, cheese, salsa, and spices

Course Main Course

Cuisine Mexican

Keyword Baked Chimichanga

Prep Time 15

Cook Time 25

Total Time 40

Servings Chimichangas

Calories 405kcal

Author Megan

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

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.

Video

Notes

*Don't overfill the tortillas. Tortilla sizes vary a little bit so that you will need 6-8 tortillas.

Nutrition is based off this recipe making 6 chimichangas.

Nutrition