Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the traditional deep-fried version. Filled with shredded chicken, black beans, salsa, and spices, then wrapped in flour tortillas and baked to golden perfection, they offer a flavorful and crispy meal perfect for a quick weeknight dinner or casual gathering.
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
Assembly
- 1/2 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chimichangas.
- Prepare the filling: In a large bowl, combine the cooked shredded chicken, drained and rinsed black beans, salsa, ground cumin, chili powder, and garlic powder. Mix everything thoroughly to evenly distribute all the spices and flavors.
- Assemble chimichangas: Take each 8-inch flour tortilla and place a spoonful of the chicken and bean mixture onto its center. Sprinkle a bit of the shredded cheddar cheese over the filling.
- Roll the tortillas: Carefully roll up each tortilla, folding in the sides to seal the filling securely inside. Place each rolled chimichanga seam-side down on a baking sheet to prevent them from unrolling while baking.
- Bake: Bake the chimichangas for 20 to 25 minutes, or until they turn golden brown and develop a crispy exterior.
- Serve: Remove from oven and serve warm. These chimichangas pair wonderfully with additional salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute rotisserie chicken to save time on cooking and shredding the chicken.
- For extra crispiness, lightly brush the outside of tortillas with oil before baking.
- These chimichangas can be reheated in the oven to restore crispiness.
- Feel free to add diced onions or bell peppers to the filling for added texture and flavor.
- Use whole wheat tortillas for a healthier option.
