Baked Chicken Chimichanga Recipe

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December 29, 2014

Baked Chicken ChimichangasI adapted this recipe from an old Cooking Light recipe. I love it but made a few changes. It's my go-to recipe. It's a great recipe for using up left over chicken. My whole family will eat it, too!


Total Time: About 10-15 minutes assembling. 10 minutes to bake.

Yield: 6 servings

Source: Cooking Light magazine


  • 2 1/2 cup shredded, roasted chicken (I use leftovers from split chicken breasts, whole chicken, etc).
  • 1 cup cheddar cheese*
  • 1/4 cup chopped green onions
  • 1 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1 garlic clove, minced
  • 1 4.5 oz. can chopped green chiles, drained
  • 1 16 oz. can refried beans
  • 6 8 inch flour tortillas
  • olive oil or cooking spray
  • Toppings: sour cream and salsa verde

*The original recipe calls for queso fresco, but I rarely have that on hand.


  1. Preheat oven to 500 degrees F.
  2. Combine first 7 ingredients in a large bowl.
  3. Baked Chicken Chimichangas
  4. Spread 1/4 cup beans down center of tortilla. Top with 3/4 cup chicken mixture. Roll up like a burrito. Place rolls seam down on a large baking sheet coated with cooking spray or olive oil.

    The original recipe says to coat the chimichangas with cooking spray. I prefer to use my pastry brush and brush some olive oil all over the tortilla. But, either way works!
  5. Baked Chicken Chimichangas

  6. Bake at 500 degrees F for 7 minutes, or until brown and crispy.
  7. Baked Chicken Chimichangas
  8. Serve with salsa verde and sour cream, or however you like it!
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