Crispy Baked Chicken Chimichangas
These crispy chimichangas wrap up tender, seasoned chicken and cheese in warm tortillas, baked for a guilt-free treat everyone will love.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken A convenient shortcut
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned) Use whichever is easiest
- 1 teaspoon taco seasoning Adjust to taste
- 4 large flour tortillas
- to taste Olive oil spray For spritzing
For Serving
- to taste Salsa For dipping
- to taste Sour cream For dipping
- to taste Guacamole For dipping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, cheese, black beans, corn, and taco seasoning. Mix until well combined.
- Lay a tortilla on a flat surface. Spoon about 1/4 cup of the mixture in the center, fold in the sides, and roll it up tightly from the bottom.
- Place them seam-side down on a baking sheet lined with parchment paper. Spritz the tops with olive oil spray.
Baking
- Bake for about 20-25 minutes or until golden brown and crispy.
- Serve hot, alongside your favorite salsas, sour cream, and guacamole.
Notes
Add diced jalapeños or fresh cilantro for extra flavor. If chimichangas burst, it's a sign of deliciousness. Experiment with different fillings like ground beef or veggies for variety.