Baked Chicken Chimichangas Recipe

Introduction

Chimichangas are a delicious, crispy Mexican-inspired dish featuring a flavorful chicken and bean filling wrapped in a flour tortilla. Baked or pan-fried to golden perfection, they make for a satisfying meal that’s easy to prepare at home.

Ingredients

• 2 cups shredded chicken (cooked)
• 1 can refried beans (16 ounces)
• 1/2 cup salsa (plus more for serving)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 3/4 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 cup shredded cheese
• 1 green onion (chopped)
• 6 large flour tortillas
• 2 tablespoons vegetable oil (for baking or pan-frying)
• Sour cream (for serving, optional)
• Shredded lettuce (for serving, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the shredded chicken, refried beans, 1/2 cup salsa, ground cumin, onion powder, dried oregano, chili powder, shredded cheese, and chopped green onion. Mix well to create the filling.
2. Step 2: Lay one large flour tortilla flat on a clean surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Fold the top and bottom edges over the filling, then fold in the sides and roll tightly to form a sealed chimichanga.
3. Step 3: Place the rolled chimichangas seam side down on a baking sheet. Lightly brush each with vegetable oil to help them crisp up during baking.
4. Step 4: Bake for 25 minutes at 400°F until the chimichangas are golden brown and crispy. Alternatively, pan-fry them in a skillet over medium heat with vegetable oil, cooking about 1-2 minutes per side until crisp.
5. Step 5: Serve warm with additional salsa, sour cream, and shredded lettuce if desired.

Tips & Variations

• For extra flavor, add chopped jalapeños or a squeeze of lime juice to the filling mixture.
• Swap shredded chicken for ground beef or beans for a vegetarian version.
• Use pepper jack or a Mexican blend cheese to add a little extra kick.
• If you prefer a softer chimichanga, wrap them tightly in foil while resting after baking.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to retain crispiness, or microwave briefly but note this will soften the outer tortilla.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chimichangas?

Yes, chimichangas freeze well. Wrap them individually in foil and place in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven directly from frozen for best texture.

How spicy are chimichangas?

The spice level depends on your salsa and whether you add additional chili powder or peppers. You can adjust the heat by choosing mild or spicy salsa and controlling the chili powder quantity.

Baked Chicken Chimichangas Recipe

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★★★★★

4.5 from 129 reviews

This Chimichangas recipe delivers crispy, golden-baked burritos filled with a flavorful mixture of shredded chicken, refried beans, spices, and cheese. Perfectly seasoned and easy to prepare, these chimichangas are baked in the oven until crunchy and served with optional sour cream, salsa, and shredded lettuce for a satisfying Tex-Mex meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 chimichangas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups shredded chicken (cooked)
• 1 can refried beans (16 ounces)
• 1/2 cup salsa (plus more for serving)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 3/4 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 cup shredded cheese
• 1 green onion (chopped)

Assembly & Cooking

• 6 large flour tortillas
• 2 tablespoons vegetable oil (for baking or pan-frying)

For Serving (Optional)

• Sour cream
• Shredded lettuce

Instructions

1. Mix filling: In a large bowl, combine the shredded cooked chicken, refried beans, 1/2 cup salsa, ground cumin, onion powder, dried oregano, chili powder, shredded cheese, and chopped green onions. Mix thoroughly to ensure the filling is well blended with all spices and ingredients.
2. Preheat oven: Set your oven to preheat at 400°F (204°C) to get it ready for baking the chimichangas.
3. Roll tortillas: Lay one large flour tortilla flat on a clean surface. Spoon about 1/2 cup of the chicken and bean mixture onto the center of the tortilla. Fold the top and bottom edges over the filling, then fold in the sides and roll the tortilla tightly to enclose the filling completely.
4. Prepare for baking: Place each rolled chimichanga seam side down on a baking sheet. Lightly brush the outside of each with vegetable oil to help them crisp up during baking.
5. Bake chimichangas: Bake in the preheated oven at 400°F for about 25 minutes or until the chimichangas are golden brown and crispy on the outside. Alternatively, you can pan-fry them in a skillet over medium heat for 1-2 minutes per side until golden and crisp.
6. Serve: Remove from the oven or skillet, let cool slightly, then serve with additional salsa, sour cream, and shredded lettuce if desired for added freshness and creaminess.

Notes

• You can substitute chicken with beef or a vegetarian filling if preferred.
• To make these gluten-free, use gluten-free tortillas.
• For extra crispiness, pan-fry instead of baking, but baking is a healthier option.
• Leftover chimichangas reheat well in the oven or air fryer to maintain crispness.
• Adjust the spice level by modifying the amount of chili powder or adding fresh jalapeños.

Keywords: chimichangas, baked chimichangas, chicken chimichangas, Mexican recipe, crispy burritos, Tex-Mex