Description
Crispy Chicken Chimichangas are filled with a savory blend of shredded chicken, black beans, corn, and cheese, all seasoned to perfection. Baked until golden brown, these delicious wraps are perfect for serving with salsa, sour cream, and fresh cilantro for a satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- 1/4 cup olive oil or cooking spray
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped fresh cilantro (for garnish)
- Optional: sliced jalapeños, avocado, or additional salsa for serving
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and shredded cheese. Feel free to mix different cheeses for extra flavor.
- Add the salsa, cumin, chili powder, garlic powder, and onion powder to the bowl. Mix everything together until well combined. Adjust seasoning if necessary.
- Taste the filling and add more salsa for moisture or spices for heat if desired.
- Preheat your oven to 400°F (200°C).
- Warm the tortillas slightly in the microwave for 20-30 seconds or wrap them in foil and place them in the oven for a few minutes.
- Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the chicken filling onto the center.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides as you go.
- Set the rolled chimichangas seam-side down on a baking sheet.
- Brush each chimichanga lightly with olive oil on all sides or spray with cooking spray.
- Arrange the chimichangas on a baking sheet lined with parchment paper or a silicone baking mat, spaced out for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even crispiness.
- Keep an eye on them towards the end to prevent burning.
- Remove from the oven and let cool for a few minutes.
- Serve on a platter, drizzled with extra salsa, and with a dollop of sour cream on the side. Garnish with fresh cilantro and optional toppings like jalapeños or avocado.
Notes
- Feel free to customize the filling with your favorite ingredients or spices.
- For a healthier option, use whole wheat tortillas and reduce the amount of cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes