Baked Chicken Chimichangas Recipe

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Baked Chicken Chimichangas

Delia Hartman


My family loves this recipe! If we have any leftover chicken mixture we use it for enchiladas, which are my husbands favorite!

★★★★★ 1 vote
20 Min
20 Min


2 1/2 c
chicken, cooked, shredded
2 Tbsp
olive oil
1/2 c
onion, chopped
2 clove
garlic, minced
1/2 Tbsp
chili powder
16 oz
salsa, mild or hot depending on your taste
1/2 tsp
ground cumin
1 pinch
flour tortillas
1 c
refried beans
olive oil for basting
sour cream
guacamole if desired


1Preheat the oven to 450 degrees F.
2In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken and let it cool.
3Grease rimmed 15x10x1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpick in necessary.
4Place chimichangas in greased baking pan, seam side down. Brush all sides with the olive oil. Bake 20-25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy