Description
These Baked Chicken Chimichangas are a delicious twist on the traditional fried favorite, offering a crispy, golden exterior without the extra oil. Packed with seasoned shredded chicken, black beans, and melted cheddar cheese wrapped in warm flour tortillas and baked to perfection, they make for a satisfying and flavorful 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 ensure it’s hot and ready 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. Stir well to evenly distribute the seasonings and flavors throughout the mixture.
- Assemble Chimichangas: Lay out each flour tortilla and place a spoonful of the chicken and bean mixture in the center. Then sprinkle a little shredded cheddar cheese on top of the filling.
- Roll Tortillas: Fold in the sides of the tortilla and roll it up tightly from one end to the other, enclosing the filling securely. Place each rolled chimichanga seam-side down on a baking sheet to prevent them from unraveling during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from oven and serve hot with your choice of additional salsa, sour cream, or guacamole for dipping and added flavor.
Notes
- For extra crispiness, lightly brush the chimichangas with a bit of oil before baking.
- Feel free to add diced onions or jalapeños to the filling for extra flavor and texture.
- Use whole wheat tortillas for a healthier variation.
- These chimichangas can be prepared ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
