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Crispy baked chicken chimichangas served on a plate with dipping sauce

Crispy Baked Chicken Chimichangas

These Crispy Baked Chicken Chimichangas are flavorful and satisfying, featuring tender chicken wrapped in crispy tortillas, perfect for busy weeknights or anytime meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Chimichanga Filling
  • 2 cups cooked and shredded chicken (the rotisserie kind works wonders)
  • 1 cup refried beans
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
  • 1 cup salsa (mild, medium, or spicy—choose your own adventure!)
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 large flour tortillas
  • Olive oil spray (for that golden crunch)
Optional Toppings
  • sour cream
  • guacamole
  • more salsa

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, refried beans, cheese, salsa, cumin, garlic powder, and onion powder. Mix well until everything is beautifully combined.
  2. Warm the tortillas slightly (about 10 seconds in the microwave) to make them easier to roll.
Assembly
  1. Take a tortilla, spoon a generous portion of the filling into the center, and fold in the sides. Roll it tightly like you’re wrapping a precious gift.
Baking
  1. Preheat your oven to 400°F (200°C). Arrange the chimichangas seam side down on a baking sheet lined with parchment paper.
  2. Give them a generous spray of olive oil.
  3. Bake for 20-25 minutes, or until they're golden brown.
Serving
  1. Once out of the oven, let them cool for a few minutes. Slice them in half and serve with your favorite toppings.

Notes

For an extra crunch, bake them for a few more minutes or use the broiler for a minute or two at the end. Watch closely to avoid burning.