These baked chicken chimichangas are one of my favorite comfort meals when I want something hearty, flavorful, and easy to prepare. I fill soft flour tortillas with a savory chicken mixture, roll them up, and bake them until perfectly golden and crisp. They give me all the classic chimichanga flavor without the hassle of frying, making them ideal for weeknight dinners or relaxed gatherings.
Why You’ll Love This Recipe
I love this recipe because it delivers bold Tex-Mex flavor with minimal effort. Baking instead of frying keeps things simple while still giving me that crispy tortilla texture I crave. I also enjoy how customizable the filling is, and how well these chimichangas work for leftovers. They’re satisfying, family-friendly, and always a hit at the table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by preheating the oven to 400°F and lightly greasing a baking sheet. In a large bowl, I combine the shredded chicken, refried beans, salsa, cheese, green onions, jalapeños, chili powder, and coriander until everything is evenly mixed.
Next, I place a tortilla flat on the counter and spoon a generous portion of the filling into the center. I fold the bottom edge over the filling, tuck in the sides, and roll it up tightly. I repeat this with the remaining tortillas and place them seam-side down on the baking sheet.
Once all the chimichangas are assembled, I brush the tops with melted butter. I bake them for about 15 minutes, then carefully flip them and return them to the oven for another 10 minutes, or until they’re crisp and golden brown. I let them rest for a few minutes before serving.
Servings And Timing
This recipe makes 6 to 8 baked chimichangas, depending on how generously I fill each tortilla. The total time is about 40 minutes, with roughly 15 minutes of preparation and 25 minutes of baking.
Variations
When I want to change things up, I swap the refried beans for black beans or pinto beans. I sometimes add corn or sautéed bell peppers to the filling for extra texture. For a cheesier version, I mix in cream cheese or add extra shredded cheese. If I’m craving more heat, I add hot salsa or a pinch of cayenne pepper.
Storage/Reheating
I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 350°F for about 10 to 15 minutes to keep them crispy. When I’m short on time, I microwave them until warmed through, though the tortillas will be softer.
FAQs
Can I make these ahead of time?
I often assemble the chimichangas ahead of time and store them covered in the refrigerator for up to 24 hours. I brush them with butter just before baking.
How do I keep the tortillas from opening?
I make sure to roll the tortillas tightly and place them seam-side down on the baking sheet. This helps them stay closed while baking.
Are these chimichangas spicy?
I consider them mildly spicy. Removing the jalapeño seeds or using mild salsa keeps the heat level low.
Can I freeze baked chimichangas?
Yes, I let them cool completely, then freeze them in an airtight container for up to 2 months. I reheat them in the oven straight from frozen.
What do I serve with baked chimichangas?
I like serving them with sour cream, guacamole, or extra salsa, along with rice or a simple side salad.
Conclusion
I keep coming back to these baked chicken chimichangas because they’re easy, filling, and full of flavor. They give me the satisfaction of a classic chimichanga with a lighter, baked approach that fits perfectly into my routine. Whether I make them fresh or reheat leftovers, they’re always a dependable and delicious choice.
Crispy, oven-baked chicken chimichangas filled with a savory mix of shredded chicken, beans, cheese, and spices. A lighter twist on a Tex-Mex favorite, perfect for weeknight dinners or casual gatherings.
Total Time:40 minutes
Yield:6 to 8 chimichangas
Ingredients
2 cups cooked shredded chicken
1 1/3 cups refried beans
1 1/3 cups salsa
1 cup shredded Mexican-blend cheese
6 green onions, thinly sliced
2 jalapeños, finely diced (seeds removed for mild heat)
1 tablespoon chili powder
2 teaspoons ground coriander (optional)
3 tablespoons butter, melted
6 to 8 taco-size flour tortillas (about 8 inches)
Instructions
Preheat oven to 400°F (200°C) and lightly grease a baking sheet.
In a large bowl, mix chicken, refried beans, salsa, cheese, green onions, jalapeños, chili powder, and coriander.
Place a tortilla on the counter, add filling to the center, fold the bottom edge over, tuck in the sides, and roll tightly.
Place seam-side down on baking sheet. Repeat with remaining tortillas.
Brush tops with melted butter. Bake for 15 minutes, flip, then bake another 10 minutes until crisp and golden.
Let rest for a few minutes before serving with desired toppings.
Notes
Swap refried beans with black or pinto beans for variety.
Add sautéed bell peppers or corn for extra flavor and texture.
Mix in cream cheese or extra cheese for a creamier filling.
Use hot salsa or cayenne for more heat.
To freeze, cool completely and store in an airtight container up to 2 months. Reheat in oven from frozen.
