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–+ servings
Baked chimichangas are topped with sour cream and cilantro.
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5 from 1 vote

Baked Chicken Chimichangas

These crispy chicken chimichangas are baked for a healthier spin on chimichangas! Filled with chicken, cheese, and refried beans, they're a protein-packed, super-simple dish that everyone will love.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 Servings
Calories: 608kcal

Ingredients

  • 3 cups shredded chicken
  • 1 cup salsa
  • 2 tablespoons taco seasoning (1 envelope)
  • 1/2 cup sour cream
  • 4 large flour tortillas
  • 16 ounces refried beans (1 can)
  • 1 cup shredded cheddar cheese
  • 1 tablespoon cooking oil

For topping

  • ½ cup red enchilada sauce
  • ¼ cup sour cream

Instructions

  • Preheat oven to 425˚F.
  • In a large bowl, mix together the shredded chicken, salsa, taco seasoning, and ½ cup sour cream.
  • Lay each tortilla flat and spread ¼ of the beans, followed by ¼ chicken mixture, and ¼ of the cheese. Fold the ends in and roll the tortilla tightly burrito style.
  • Brush the bottom of a baking sheet with oil, then place the chimichangas seam side down on the oiled part. Brush the remaining oil over the top of the burrito.
  • Bake for 15 minutes, then remove, pour the enchilada sauce over the top, and sprinkle with additional cheese. Return the oven for 3-5 minutes or until the cheese has melted.
  • Top the chimichangas with sour cream and pico de gallo. Serve immediately.

Notes

This makes 4 large chimichangas. You can use smaller taco sized tortillas to make 8 medium chimichangas.
Substitutions: 
  • Cheddar cheese: Swap in pepper jack, Monterey jack, or another favorite cheese if you prefer. 
How to Store: Separate into meal-sized portions and store in an airtight container in the fridge for up to 3 days. 
How to Freeze: This Baked Chicken Chimichangas recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition

Serving: 1chimichanga | Calories: 608kcal | Carbohydrates: 37g | Protein: 43g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 1937mg | Potassium: 521mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1318IU | Vitamin C: 3mg | Calcium: 355mg | Iron: 4mg