Baked Chicken Chimichangas
Adapted from BudgetBytes on June 21, 2025
Prep:
15 minutes
Cook:
30 minutes
Total:
45 minutes
Ingredients
Serves/makes 4
Instructions
1.
Gather all ingredients and prep chicken and vegetables. Preheat oven to 400°F and grease an 8×8 oven-safe baking dish.
2.
Heat 2 Tbsp of vegetable oil in a medium sauté pan over medium heat. Once hot, add the ½ diced onion and 2 minced garlic cloves, and sauté for 2 minutes until fragrant.
3.
Add the sliced chicken to the skillet along with 1 Tbsp chili powder, ½ tsp cumin, ¼ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper. Cook for 2-3 minutes until the chicken is cooked through.
4.
Pour ¼ cup chicken broth into the skillet to deglaze the pan and cook until the liquid has reduced by half, about 3-4 minutes.
5.
Add the 8 oz can of tomato sauce to the skillet and simmer for a further 4-5 minutes, stirring occasionally, until the sauce has thickened. Once thickened, turn off the heat.
6.
Stir in the 2 cups shredded Colby Jack cheese and 4 oz cream cheese until melted and combined, about 2 minutes.
7.
To assemble, evenly divide the 16 oz can of refried beans and spread them across the 4 large flour tortillas, leaving a 2-inch border on all sides. Top each tortilla with the chicken filling equally.
8.
Fold the sides of each tortilla over the filling and roll them up like a burrito. Place each rolled chimichanga seam side down into the prepared oven-safe dish.
9.
Spray the tops with cooking spray and bake in the preheated oven for 10-15 minutes until the tops are golden brown.
10.
Remove from the oven and top with ¼ cup sour cream and any other toppings you love. Serve and enjoy!
Related
Misc.
Notes
Leftovers can be stored in the fridge for up to 3-4 days or in the freezer for up to 3 months.
For meal prep, you can either freeze fully assembled (unbaked) chimichangas, wrapped tightly, for up to 3 months or just freeze the cooled filling in an airtight container.
Thaw overnight in the fridge, assemble, and bake following the directions.