Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite kind)
- 2 teaspoon coriander (optional)
- 1 tablespoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 green onions (chopped or regular onion)
- 2–3 jalapeños (diced with seeds; adjust to your spice preference)
- 3 tablespoons butter (melted)
- 6–8 large taco-sized flour tortillas (8 inches)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix cooked shredded chicken, refried beans, salsa, shredded cheese, chopped green onions, and diced jalapeños until well combined.
- Place filling in the center of each tortilla, fold the bottom edge over the filling, then fold in the sides to form a burrito shape.
- Arrange chimichangas seam-side down on a baking sheet and brush tops with melted butter.
- Bake for 15 minutes, flip over gently and bake an additional 10 minutes until golden brown and crispy.
- Allow cooling slightly before serving with desired toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (approximately 160g)
- Calories: 355
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg