Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried version. Filled with seasoned shredded chicken, black beans, and melted cheddar cheese, then baked to golden perfection, they offer a satisfying crunch without deep frying. Ideal for a quick weeknight dinner, they can be served with salsa, sour cream, or guacamole for extra flavor.
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
Other
- 1/2 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chimichangas.
- Prepare Filling: In a large bowl, mix together the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder until well combined.
- Assemble Chimichangas: Spoon a generous amount of the chicken mixture onto the center of each flour tortilla. Sprinkle each with shredded cheddar cheese.
- Roll Tortillas: Carefully roll up each tortilla, tucking in the sides to enclose the filling completely, and place them seam-side down on a baking sheet to prevent unrolling during baking.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes, or until they become golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot with additional salsa, sour cream, or guacamole as desired.
Notes
- You can substitute cooked shredded chicken with rotisserie chicken for convenience.
- For extra crispiness, lightly brush the outside of the tortillas with oil before baking.
- Feel free to add chopped onions or bell peppers into the filling for added texture and flavor.
- Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.
