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Baked Chicken Chimichangas Recipe
Ingredients:
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup salsa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil
- Optional toppings: chopped fresh cilantro, diced tomatoes, sour cream, guacamole, lime wedges
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, shredded cheese, salsa, black beans, corn, cumin, chili powder, garlic powder, and onion powder. Mix well to combine.
- Assemble the Chimichangas:
- Place a tortilla on a flat surface. Spoon about 1/3 cup of the filling mixture onto the center of the tortilla.
- Fold the sides of the tortilla in toward the center, then roll the tortilla from the bottom to the top to enclose the filling, forming a burrito shape.
- Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Brush with Butter or Oil:
- Brush the tops and sides of each chimichanga with melted butter or olive oil. This helps them become crispy and golden brown in the oven.
- Bake the Chimichangas:
- Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve:
- Remove the chimichangas from the oven and let them cool slightly.
- Serve with your favorite toppings such as chopped fresh cilantro, diced tomatoes, sour cream, guacamole, and lime wedges.
Enjoy your delicious baked chicken chimichangas! This dish is perfect for a family dinner or a casual gathering with friends.
