Description
Baked Chicken Chimichangas are a delicious and easy-to-make dish filled with shredded chicken, black beans, corn, and cheese, baked to golden perfection.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 cup salsa
- 1/2 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, black beans, corn, cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Place a tortilla on a flat surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Fold in the sides and roll it up tightly. Repeat with the remaining tortillas and filling.
- Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve hot with salsa and sour cream on the side. Garnish with fresh cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Substitute the chicken with shredded beef or sautéed vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg