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The filling is the heart of your Crunchy Chicken Chimichangas, and getting it just right is crucial for a delicious outcome. To begin, you’ll want to ensure that all your ingredients are well-mixed for an even distribution of flavors. Here’s how to prepare the filling effectively:

Crispy Baked Chicken Chimichangas

Discover the joy of making Crunchy Chicken Chimichangas, a delicious blend of Mexican and American flavors. These crispy delights are easy to prepare, using rotisserie chicken and refried beans for quick assembly. Bake them to golden perfection in the oven for that irresistible crunch. Perfect for weeknight dinners or festive occasions, they promise to impress family and friends alike. Explore all the tasty variations and serving suggestions that make these chimichangas a crowd favorite!
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Ingredients
  

2 cups cooked shredded chicken (rotisserie works great!)

1 cup refried beans (canned or homemade)

1 cup shredded cheddar cheese (or Mexican blend)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika (optional)

1/4 cup chopped fresh cilantro

1/2 cup salsa (plus more for serving)

6 large flour tortillas

Olive oil spray or melted butter for brushing

Sour cream and guacamole (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Filling: In a large bowl, combine shredded chicken, refried beans, cheddar cheese, cumin, chili powder, garlic powder, onion powder, smoked paprika, cilantro, and salsa. Mix until well combined.

      Assemble the Chimichangas:

        - Place a tortilla on a clean surface and spoon about 1/2 to 3/4 cup of the filling into the center.

          - Fold the sides over the filling, then roll the tortilla from the bottom up to form a tight burrito shape.

            - Ensure the filling is sealed in by pinching the edges.

              Arrange for Baking: Place the rolled chimichangas seam-side down on the lined baking sheet. Repeat with the remaining tortillas, ensuring they are not overcrowded.

                Brush and Bake: Spray the tops of the chimichangas with olive oil spray or brush them lightly with melted butter. This will help them get golden and crispy while baking.

                  Bake the Chimichangas: Bake for about 25-30 minutes, or until the chimichangas are golden brown and crispy, flipping them halfway through baking to ensure even crispness.

                    Serve: Remove from the oven and let them cool for a few minutes. Serve warm with additional salsa, sour cream, and guacamole on the side.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings