Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried version. Filled with shredded chicken, black beans, and spices, then wrapped in flour tortillas and baked until golden and crispy, they offer a perfect balance of flavors and textures. Ideal for a quick weeknight dinner or casual gathering, served with salsa, sour cream, or guacamole.
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
Tortillas and Cheese
- 6 (8-inch) flour tortillas
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set 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, mix together the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder until thoroughly combined.
- Assemble the chimichangas: Spoon an even amount of the chicken mixture onto the center of each flour tortilla. Sprinkle each with a little shredded cheddar cheese.
- Roll the tortillas: Carefully roll up each tortilla, folding in the sides to encase the filling securely, and place them seam-side down on a baking sheet to prevent them from unrolling during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chimichangas are golden brown and have a crispy exterior.
- Serve: Remove from the oven and serve warm, optionally accompanied by extra salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute black beans with pinto beans or refried beans for a different texture.
- For extra crispiness, lightly brush the tortillas with oil before baking.
- Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.
- Feel free to add chopped onions, cilantro, or jalapeños to the filling for additional flavor.
