Description
Deliciously simple baked chimichangas filled with shredded chicken, beans, and spices, perfect for a comforting family meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa
- 2 teaspoons coriander (optional)
- 1 tablespoon chili powder
- 1 cup shredded Mexican cheese
- 6 sliced green onions
- 2-3 jalapeños (diced)
- 3 tablespoons butter (melted)
- 6-8 taco-sized flour tortillas (8 inches)
Instructions
- Preheat oven to 400°F.
- Mix together the chicken, refried beans, salsa, coriander, chili powder, cheese, green onions, and jalapeños in a large bowl.
- Add some filling to the center of each tortilla.
- Fold the bottom edge up over the filling, then fold in the sides and roll tightly into a burrito shape.
- Place the chimichangas seam-side down on a large baking sheet.
- Brush the tops generously with melted butter.
- Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes, or until golden brown and crispy.
- Let the chimichangas cool slightly for 5-10 minutes before serving.
Notes
For a spicier version, use more jalapeños or a spicy salsa. Bake directly from frozen if prepped ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg