Baked Chicken Chimichangas offer a delightful twist on traditional Mexican flavors, featuring tender chicken and hearty fillings wrapped in a crispy tortilla. Baked instead of fried, they provide a healthier option without sacrificing taste.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 large flour tortillas
- Cooking spray
- Optional toppings: sour cream, guacamole, chopped cilantro, additional salsa
Directions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, black beans, corn, cheese, salsa, cumin, and chili powder. Mix until well combined.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the chicken mixture into the center. Fold in the sides and roll it up tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
- Place the chimichangas seam side down on the prepared baking sheet. Lightly spray the tops with cooking spray for added crispiness.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving. Top with sour cream, guacamole, cilantro, and additional salsa if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 8 chimichangas
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