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Baked Chicken Chimichanga Recipe

Baked Chicken Chimichanga Recipe
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★★★★★

5.2 from 13 reviews

This Baked Chicken Chimichanga recipe offers a delicious, crispy twist on the classic fried version by baking the chimichangas to golden perfection. Packed with a flavorful mix of shredded chicken, refried beans, salsa, cheese, and spices, these chimichangas are easy to prepare and perfect for a satisfying meal. Baked instead of fried, they provide a healthier alternative without compromising on taste.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken
  • 1 1/3 cup refried beans
  • 1 1/3 cup salsa (your favorite kind)
  • 2 teaspoon coriander (optional)
  • 1 tablespoon chili powder
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 6 green onions, chopped
  • 2–3 jalapeños, diced with seeds (adjust to your spice preference)

Assembly

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

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chimichangas to a crispy texture.
  2. Mix the filling: In a large bowl, combine the cooked shredded chicken, refried beans, salsa, coriander, chili powder, shredded cheese, chopped green onions, and diced jalapeños. Stir until all ingredients are well incorporated.
  3. Assemble the chimichangas: Lay out each flour tortilla and spread an even layer of the filling mixture in the center. Fold the bottom edge of the tortilla up over the filling first, then fold in the sides and roll tightly from bottom to top to form a burrito shape. Avoid overfilling to prevent tearing.
  4. Prepare for baking: Place the chimichangas seam-side down on a large baking sheet to keep them sealed. Brush the tops generously with melted butter to help achieve a golden, crispy crust during baking.
  5. Bake the chimichangas: Bake in the preheated oven for 15 minutes, then carefully flip each chimichanga over and bake an additional 10 minutes until both sides are golden brown and crispy.
  6. Cool and serve: Allow the chimichangas to cool for 5-10 minutes after baking. Serve warm with optional toppings like sour cream, guacamole, salsa, or pico de gallo for added flavor.

Notes

  • Adjust jalapeño quantity and seeds according to your preferred spice level.
  • Ensure tortillas are fresh and flexible to avoid cracking when rolling.
  • For a crispier texture, brush butter generously and consider using a wire rack on the baking sheet.
  • Can be prepared in advance and refrigerated before baking.
  • Serve with sides like Mexican rice or a fresh salad for a complete meal.

Nutrition

Keywords: baked chicken chimichanga, baked chimichangas, chicken burrito, Mexican baked recipe, easy chicken chimichanga

Find it online: https://dinewithdylan.com/baked-chicken-chimichanga-recipe/