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.
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.)
Instructions
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.