5.0 from 9 votes
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 Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 Servings
Calories: 608 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
Notes
- This makes 4 large chimichangas. You can use smaller taco sized tortillas to make 8 medium chimichangas.
- Substitutions:
- 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.
- 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.
- 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.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Cheddar cheese: Swap in pepper jack, Monterey jack, or another favorite cheese if you prefer.
Nutrition Information
Serving
1chimichanga
Calories
608kcal
(30%)
Carbohydrates
37g
(12%)
Protein
43g
(86%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
132mg
(44%)
Sodium
1937mg
(81%)
Potassium
521mg
(15%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
1318IU
(26%)
Vitamin C
3mg
(3%)
Calcium
355mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 608
% Daily Value*
| Serving | 1chimichanga | |
| Calories | 608kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 132mg | 44% |
| Sodium | 1937mg | 81% |
| Potassium | 521mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 355mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.