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Baked Chicken Chimichangas

Quick, delicious, and slightly crispy Baked Chicken Chimichangas are the perfect Tex-Mex dish for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Perfect for using up that rotisserie chicken!
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 large flour tortillas
  • Olive oil spray For that crispy finish
  • Optional toppings: salsa, sour cream, guacamole, or fresh cilantro

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, chili powder, cumin, garlic powder, salt, and pepper. Stir until well blended.
  3. Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Fold in the sides and then roll it up tightly.
  4. Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly spray the tops with olive oil.
Baking
  1. Bake in the preheated oven for about 25-30 minutes or until golden brown.

Notes

These chimichangas are excellent as leftovers. Just reheat them in the oven if you have any left. You can also customize them with additional ingredients like diced peppers or onions! Set up a toppings bar for mess-free customization.