Crispy Baked Chicken Chimichangas
Quick, easy, and flavorful, these Crispy Baked Chicken Chimichangas are your go-to meal for busy weeknights, packed with juicy chicken, cheese, and zesty spices.
Ingredients
For the filling
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese or pepper jack for a kick
- 1 cup black beans, rinsed and drained
- 1 cup corn canned or frozen works
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Wrap and bake
- 4 large flour tortillas
- Cooking spray or olive oil for brushing for a crispy finish
Optional toppings
- salsa
- sour cream
- avocado
- fresh cilantro
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, cheddar cheese, black beans, corn, diced onion, minced garlic, cumin, chili powder, and a sprinkle of salt and pepper. Mix until evenly combined.
Assembly
- Lay a tortilla flat on a surface. Spoon a generous amount of the chicken mixture onto the center of the tortilla.
- Fold the sides in first, then roll from the bottom to enclose the filling. Repeat with the remaining tortillas.
Baking
- Place the rolled chimichangas seam-side down on the baking sheet. Spray with cooking spray or brush with olive oil.
- Bake for about 20-25 minutes or until golden brown and crispy.
Notes
You can make these chimichangas ahead of time and store them in the fridge for a day. Feel free to customize the filling with your favorite ingredients. Don't worry about perfecting the wrap; focus on the taste!