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Baked Chicken Chimichangas

Baked Chicken Chimichangas for Crispy Tex-Mex Cravings

Enjoy these Baked Chicken Chimichangas, a crispy Tex-Mex dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 chimichangas
Course: Dinner
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Shredded Chicken Can swap for ground beef or shredded pork
  • 1 cup Refried Beans Any brand or homemade
  • 1 cup Salsa Choose your favorite variety
  • 1 teaspoon Coriander Optional
  • 1 tablespoon Chili Powder Taco seasoning can work too
  • 1 cup Shredded Cheese Mexican blend or Pepper Jack recommended
  • 2 tablespoons Green Onions Can substitute with yellow onion
  • 1 medium Jalapeños Remove seeds for milder flavor
Assembly
  • 4 large Flour Tortillas Taco-sized for best results
  • 2 tablespoons Butter Can use olive or avocado oil

Equipment

  • oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the cooked shredded chicken, refried beans, salsa, coriander, chili powder, shredded cheese, green onions, and jalapeños.
  3. Lay flour tortillas flat, spoon filling into the center, fold sides, and roll tightly.
  4. Place chimichangas seam-side down on a baking sheet lined with parchment paper.
  5. Brush tops lightly with melted butter.
  6. Bake for 15 minutes, flip, and continue baking for another 10 minutes until crispy.
  7. Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1chimichangaCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Serve with toppings such as sour cream, guacamole, or pico de gallo for a delightful meal.

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