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Easy Baked Chicken Chimichangas Recipe

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4.3 from 14 reviews

These Easy Baked Chicken Chimichangas offer a delicious, crispy twist on a classic Mexican favorite without the need for frying. Filled with a flavorful mixture of shredded chicken, refried beans, cheese, and spicy jalapeños, then baked to golden perfection, these chimichangas make a delightful and satisfying meal perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 6-8 chimichangas

Ingredients

Filling

  • 2 cups cooked shredded chicken
  • 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)

For Assembling

  • 6-8 taco-sized flour tortillas (8 inches)
  • 3 tablespoons butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to bake the chimichangas until crispy and golden brown.
  2. Prepare Filling: In a large bowl, thoroughly mix the cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded Mexican cheese, sliced green onions, and diced jalapeños. This combination creates a flavorful and slightly spicy filling.
  3. Fill Tortillas: Place some of the prepared filling in the center of each tortilla. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly to form a burrito-shaped chimichanga. Be careful not to overfill; depending on the size of your tortillas, you will get about 6 to 8 chimichangas.
  4. Arrange and Butter: Place each chimichanga seam-side down on a large baking sheet. Brush the tops generously with melted butter, which helps achieve a beautiful golden and crispy exterior during baking.
  5. Bake and Flip: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully flip each chimichanga over to the other side and continue baking for an additional 10 minutes or until they are fully golden brown and crispy.
  6. Cool and Serve: Remove the chimichangas from the oven and let them cool slightly for 5 to 10 minutes. Serve warm with your favorite toppings such as sour cream, guacamole, salsa, or pico de gallo for added flavor and texture.

Notes

  • For a milder dish, remove the seeds from jalapeños before dicing.
  • Use a large baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
  • If you prefer extra crispiness, brush the chimichangas with an additional layer of melted butter halfway through baking.
  • This recipe can be doubled easily but bake in batches to avoid overcrowding the baking sheet.
  • Leftover chimichangas can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/easy-baked-chicken-chimichangas-recipe/