Description
A delightful twist on traditional Mexican fare, these baked chicken chimichangas feature crispy tortillas filled with savory chicken, cheese, and zesty spices.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 4 large flour tortillas (10 inches)
- Olive oil for brushing
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, cheese, cumin, chili powder, and garlic powder until well mixed.
- Place a couple of tablespoons of the filling in the center of each tortilla.
- Roll the tortillas tightly and seal the edges by pinching and using a bit of water if necessary.
- Brush the tops with olive oil for added crispiness.
- Arrange the chimichangas seam side down on a baking sheet.
- Bake for 20 minutes or until golden and crispy.
- Serve warm with salsa, sour cream, and guacamole.
Notes
Adjust the spiciness by adding jalapeños or hot sauce to the filling. Use large tortillas to prevent tearing.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg