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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 chimichanga
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
