Description
Chicken Chimichangas bring golden, crispy goodness straight from the oven to your dinner table with minimal fuss and maximum flavor. Wrap tender seasoned chicken in flour tortillas, brush with oil, and bake until perfectly golden for a satisfying meal that comes together faster than ordering takeout.
Ingredients
Scale
Proteins and Main Ingredients:
- 2 cups cooked shredded chicken
- 8 large flour tortillas
- 1 cup refried beans
Cheese and Seasonings:
- 1 cup shredded cheddar or Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cooking and Serving Ingredients:
- ¼ cup olive oil
- 1 cup salsa
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper so your chimichangas won’t stick.
- Microwave 8 large flour tortillas for 30 seconds to make them soft and flexible for wrapping.
- Mix 2 cups shredded chicken, 1 cup refried beans, and 1 cup shredded cheese with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
- Scoop ⅓ cup of the chicken mixture into the center of each tortilla.
- Fold the sides of the tortilla inward, then roll tightly to seal your chimichanga.
- Brush each chimichanga with ¼ cup olive oil, ensuring all sides are lightly coated.
- Place the chimichangas seam-side down on the prepared baking sheet, keeping them separated.
- Bake at 400°F for 22 minutes until the exterior turns golden brown and crispy.
- Remove from the oven and let them rest for 3 minutes to cool slightly.
- Serve with 1 cup salsa, ½ cup sour cream, and sprinkle ¼ cup chopped fresh cilantro on top.
Notes
- Warm tortillas briefly to prevent cracking when folding, making rolling much easier.
- Seal chimichangas tightly to prevent filling from leaking during baking, using a small amount of water to help edges stick.
- Pat chicken dry before shredding to ensure a crisp exterior and prevent soggy chimichangas.
- For a healthier version, swap regular tortillas with whole wheat and use reduced-fat cheese and beans.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg