Baked Chicken Chimichangas

A family-friendly baked version of the classic chimichangas, filled with shredded chicken, refried beans, and cheese, served with sour cream and guacamole.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Filling

2 cups cooked shredded chicken Use rotisserie chicken for a time-saver.
1 cup refried beans Canned refried beans are fine. Warm them briefly.
1 cup shredded cheese (cheddar or Mexican blend) Freshly shredded cheese melts better than pre-shredded.
1/2 cup salsa Use a mild salsa for kids.
1 teaspoon chili powder Adjust to your family’s heat tolerance.
1/2 teaspoon cumin Toast whole seeds for brighter flavor.

Wrap

8 large flour tortillas Warm briefly in the microwave wrapped in a damp towel.
cooking spray or oil for brushing Helps the tortillas crisp evenly.

Serving Suggestions

to taste sour cream Optional, for serving.
to taste guacamole Optional, for serving.

Method

Preparation

Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a large bowl, combine the shredded chicken, refried beans, cheese, salsa, chili powder, and cumin. Mix well.

Assembly

Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold the sides of the tortilla over the filling and roll it up tightly.
Place the chimichangas seam-side down on the baking sheet.

Baking

Lightly spray the tops with cooking spray or brush with oil.
Bake for 20-25 minutes, or until golden brown and crispy.
Serve with sour cream and guacamole if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.