Make Ahead Chimichangas
Simplify your weeknight dinners with these irresistible Make Ahead Chimichangas—a perfect blend of convenience and flavor! Packed with tender shredded chicken, creamy refried beans, zesty salsa, and gooey melted cheese, these crispy, oven-baked delights are seasoned with a fragrant mix of cumin, chili powder, and garlic for a bold, Tex-Mex-inspired taste. Prepared in just 20 minutes and baked to golden perfection, these chimichangas can be frozen and reheated in minutes, making them an ideal option for meal prep or busy nights. Serve them with your favorite toppings, like sour cream, guacamole, or fresh salsa, for a customizable dish the whole family will love. Baked, not fried, they’re a lighter take on a classic indulgence—perfectly crispy without the guilt!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 1 cup refried beans
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 8 large flour tortillas
- 0.25 cup butter (melted)
- 1 tablespoon olive oil (optional, for reheating)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
In a large mixing bowl, combine the shredded chicken, refried beans, salsa, shredded cheese, cumin, chili powder, and garlic powder. Mix until fully incorporated.
Lay out a flour tortilla on a flat surface. Spoon about 1/3 cup of the filling mixture into the center of the tortilla.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito shape.
Place the rolled chimichanga seam-side down onto the prepared baking sheet. Repeat with the remaining tortillas and filling.
Brush the melted butter evenly over the tops and sides of the chimichangas to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Allow the chimichangas to cool completely if making ahead. Wrap each one individually in aluminum foil or plastic wrap and store them in an airtight container or freezer-safe bag.
To reheat, preheat your oven to 375°F (190°C). If desired, lightly brush the chimichangas with olive oil for extra crispiness. Bake for 15-20 minutes if thawed, or 25-30 minutes if frozen, until heated through.
Serve warm with your favorite toppings, such as sour cream, guacamole, or extra salsa.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 6457 mg | 281% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 19.3 g | ||
| Protein | 328.3 g | 657% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2372 mg | 182% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
