Baked Chicken Chimichangas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $20.00
- Nutrition
- 730 cal · 42g protein
- kid-favorite
- freezer-friendly
- sheet-pan
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla · kept by 3 families
Baked Chicken Chimichangas is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 8 count large flour tortillas
- 1 can refried beans
- 1 cup red salsa
- 1½ cups shredded mexican cheese blend
- 4 oz cream cheese
- 3 tbsp butter
- ½ cup sour cream
- 1 tsp ground cumin
Steps
- Heat oven to 425°F. Shred about 3 cups of chicken and mix with softened cream cheese, 1/2 cup salsa, cumin and the cheese.
- Spread a stripe of refried beans in the center of each tortilla, top with chicken mixture, fold in the sides and roll up tightly.
- Place seam-side down on a baking sheet and brush all over with melted butter.
- Bake 18-20 minutes, flipping halfway, until golden and crisp and the filling is heated through to 165°F.
- Serve with remaining salsa and sour cream.
- Picky eaters can have a plain chimichanga with just chicken and cheese, with the salsa and sour cream on the side.
- Make ahead: freeze extras unbaked, then bake from frozen at 425°F for about 30 minutes, until the center reaches 165°F.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 39 g
- Saturated fat
- 18 g
- Sodium
- 1,310 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop