Description
These Baked Chicken Chimichangas are a delicious, healthier twist on the classic deep-fried favorite. Loaded with shredded chicken, black beans, and spices, then wrapped in flour tortillas and baked to golden perfection, they offer a satisfying crunch without the extra oil. Perfect for a quick weeknight dinner or a flavorful party snack.
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: Set your oven to 400°F (200°C) to prepare for baking the chimichangas to a crispy golden finish.
- Mix the filling: In a large bowl, thoroughly combine the shredded chicken, black beans, salsa, ground cumin, chili powder, and garlic powder to create a flavorful filling.
- Assemble the chimichangas: Spoon an even amount of chicken mixture onto the center of each tortilla, then sprinkle cheddar cheese on top to add creamy richness.
- Roll the tortillas: Carefully fold in the sides of each tortilla and roll it up tightly, making sure the filling is enclosed. Place each rolled chimichanga seam-side down on a baking sheet to keep them sealed while baking.
- Bake until crispy: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and crispy on the outside.
- Serve and enjoy: Serve hot with extra salsa, sour cream, or guacamole for dipping to complement the flavors.
Notes
- For extra crispiness, brush the tortillas lightly with oil before baking.
- Can be made ahead and refrigerated; just bake before serving for fresh crispiness.
- Use corn tortillas for a gluten-free variation, but they may be trickier to roll.
- Leftover chimichangas can be reheated in the oven to maintain crispiness instead of microwaving.
- Add diced jalapeños or hot sauce to the filling for additional heat if desired.
