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–+ servings
Easy Baked Chicken Chimichanga

Easy Baked Chicken Chimichanga for a Flavorful Weeknight Treat

This Easy Baked Chicken Chimichanga brings vibrant Tex-Mex flavors to your table without frying.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 chimichangas
Course: Dinner
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Shredded Chicken Use rotisserie chicken for a quick option.
  • 1 cup Refried Beans Swap for black beans if preferred.
  • 1 cup Salsa Choose your favorite store-bought or homemade.
  • 1 teaspoon Coriander Cumin can be used as a substitute.
  • 1 teaspoon Chili Powder Taco seasoning packet can be a substitute.
  • 1 cup Shredded Cheese (Cheddar/Mexican Blend) Try Pepper Jack for extra kick.
  • 1/4 cup Green Onions Regular onions can be used for different flavor.
  • 1 each Jalapeños Adjust based on spice tolerance; remove seeds for less heat.
Assembling
  • 2 tablespoons Butter (Melted) Olive or avocado oil can be a healthier alternative.
  • 4 large Flour Tortillas Burrito-sized work best for this recipe.

Equipment

  • Baking sheet
  • parchment paper
  • Mixing bowl
  • Pastry Brush

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cooked shredded chicken, refried beans, salsa, coriander, and chili powder. Mix in cheese, green onions, and jalapeños until well combined.
  3. Take a tortilla, spoon filling onto the lower third, and roll it up, tucking in the sides. Place seam-side down on the baking sheet.
  4. Brush melted butter over the tops of the rolled chimichangas.
  5. Bake for 15 minutes, then flip each chimichanga and bake for another 10 minutes until golden and crispy.
  6. Let them cool for 5-10 minutes before serving with toppings like sour cream or guacamole.

Nutrition

Serving: 1chimichangaCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Ensure chimichangas are tightly rolled to avoid leakage and give enough space on the baking sheet for heat circulation. Overfilling may cause bursting.

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