Description

These Baked Chicken Chimichangas are a healthier twist on the Tex-Mex favorite. Stuffed with shredded chicken, beans, cheese, and spices, then baked until golden and crispy – all the flavor, none of the frying mess!

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)
1 cup shredded cheddar or Mexican blend cheese
1/2 cup refried beans or black beans (optional)
1/2 cup salsa or enchilada sauce
1/4 cup sour cream or Greek yogurt
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
4-6 large flour tortillas
2 tbsp melted butter or olive oil (for brushing)

Optional toppings:

Sour cream
Guacamole
Salsa
Chopped cilantro
Sliced jalapeños

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a large bowl, mix shredded chicken, cheese, beans (if using), salsa, sour cream, cumin, chili powder, salt, and pepper.
Warm tortillas slightly to make them easier to roll.
Spoon the filling into the center of each tortilla. Fold in the sides and roll up burrito-style.
Place chimichangas seam-side down on the baking sheet. Brush tops with melted butter or olive oil.
Bake for 20–25 minutes, flipping halfway if desired, until golden and crisp.

Serve hot, topped with your favorite toppings.

Notes

You can swap the chicken for ground beef, turkey, or even sautéed veggies.
Add rice or corn to bulk up the filling.

For extra crispiness, broil for 1–2 minutes at the end.