Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite kind)
- 2 teaspoons 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)
- 3 tablespoons butter (melted)
- 6-8 large taco-sized flour tortillas (8-inches)
Instructions
- Preheat your oven to 400°F.
- In a large bowl, mix together cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, chopped green onions, and diced jalapeños.
- For each tortilla, spread a portion of the filling in the center. Fold the bottom edge up over the filling, fold in the sides, and roll tightly.
- Place chimichangas seam-side down on a baking sheet and brush tops with melted butter. Bake for 15 minutes; flip and bake for an additional 10 minutes until golden brown.
- Let cool slightly before serving with preferred toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg