Baked Chicken Chimichangas: Easy and Delicious Recipe!
Paul
Baked Chicken Chimichangas are a delicious and easy-to-make dish filled with shredded chicken, black beans, corn, and cheese, baked to golden perfection.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 400 kcal
- 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)
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.
- 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.
Keyword Baked Chicken Chimichangas, easy recipe, Mexican food