Baked Chicken Chimichangas

I love mexican food!! I swear we spend so much money at Pancheros because I all of a sudden am craving a burrito and must have it now.  I found this recipe  and knew I had to try it.


  • 4 large flour tortillas (I would use more next time and then they would roll closed better)
  • ½ cup refried beans (I didn’t measure just spooned some on, which is probably why mine were so full)
  • 1 cup guacamole (I didn’t measure this either, but honestly they were so much better full!!)
  • 2 cups shredded chicken (see recipe below for the easy slow cooker chicken I used!)
  • 1 cup shredded Mexican style cheese (I just used cheddar because that is what I had on hand)
  • cooking spray
  • optional: additional guacamole, salsa


  • Preheat oven to 425 and grease a baking sheet.
  • Lay your tortillas out on a flat surface. Spread refried beans in the middle of each tortilla. Spread guacamole on top of the beans. Add shredded chicken, then shredded cheese. Roll into a burrito.(I filled mine a bit too full so they wouldn’t fully roll.  I had to hold them together with toothpicks)
  • Place burritos on a baking sheet that has been sprayed with cooking spray.  Bake for 15-20 minutes until the tortillas are browned and crispy. Serve warm with additional guacamole and salsa if desired.



  • Mine definitely didn’t turn out as pretty as the other recipe, but they were still soo delicious!!!

Slow Cooker shredded Mexican Chicken


  • 2 large boneless skinless chicken breasts
  • ¼ cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder


  • Add all ingredients to slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
  • Take the lid off the slow cooker, shred the chicken with two forks. Give it a stir and let it sit in the juices for about 10-15 minutes before serving or using for other purpose.


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