Easy Baked Chicken Chimichangas
Baked Chimichanga is an easier version of your favorite Mexican restaurant dish. Just mix the filling, roll them up, and bake, no frying needed.
Servings 6 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
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
Nutrition is based on this recipe making 6 chimichangas.
How to Make 2 Cups of Shredded Chicken (Oven Method)
- 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
Serving: 1Chimichangas | Calories: 405kcal | Carbohydrates: 37g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Fiber: 5g | Sugar: 6g
