Description
These baked chicken chimichangas offer a delicious and healthier twist on the classic fried favorite. Filled with savory shredded chicken, black beans, and spices, then baked until golden and crispy, they make for an easy and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
Assembly
- 6 (8-inch) flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chimichangas.
- Mix Filling: In a large bowl, combine the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder thoroughly to ensure even seasoning throughout the filling.
- Assemble Chimichangas: Place a spoonful of the chicken and bean mixture onto the center of each flour tortilla. Sprinkle with shredded cheddar cheese on top of the filling.
- Roll Tortillas: Carefully roll up each tortilla by folding in the sides and rolling tightly, then place each chimichanga seam-side down on a baking sheet to secure their shape during baking.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes or until they turn golden brown and develop a crispy exterior.
- Serve: Remove from oven and serve warm, optionally accompanied by extra salsa, sour cream, or guacamole for dipping.
Notes
- Using cooked shredded chicken saves time; rotisserie chicken works great for convenience.
- Make sure to tuck in the tortilla sides well to prevent the filling from leaking out during baking.
- For extra crispiness, lightly brush the chimichangas with oil before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
