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Recipe by:

Elena SMITH

Crispy Baked Chicken Chimichangas

These Baked Chicken Chimichangas are delicious, crispy tortillas filled with a hearty mixture of chicken, cheese, and spices, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken and Filling
  • 2 cups shredded cooked chicken (rotisserie chicken works wonderfully)
  • 1 cup shredded cheese (sharp cheddar is recommended)
  • 1 cup black beans drained and rinsed
  • 1 cup corn (fresh or thawed frozen)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • Salt and pepper to taste
Group: Tortillas and Cooking
  • 4 large flour tortillas (around 10 inches wide)
  • Cooking spray (or a brush of olive oil)
Group: Serving Suggestions
  • Sour cream, salsa, and guacamole for serving (optional but recommended)

Equipment

  • Oven
  • Large bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, cheese, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir until everything is well mixed.
  3. Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken filling onto the center of the tortilla. Fold in the sides and roll it up tightly. Repeat for all tortillas and filling.
  4. Line a baking sheet with parchment paper and arrange the chimichangas seam-side down. Spray the tops generously with cooking spray or brush with olive oil.
  5. Place the baking sheet in the oven and bake for 25-30 minutes until golden brown and crispy.
  6. Let the chimichangas cool for a few minutes before serving. Pair them with sour cream, salsa, or guacamole.

Notes

These chimichangas are a great make-ahead option, and they reheat beautifully without losing their crispiness when done in the oven or air fryer.