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Crispy Baked Chicken Chimichangas: 1 Awesome Recipe

Crispy Baked Chicken Chimichangas
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Enjoy this recipe for Crispy Baked Chicken Chimichangas, a healthier take on a Mexican classic. These oven-baked delights feature a savory chicken, bean, and cheese filling wrapped in crispy tortillas, offering a satisfying crunch without the deep-frying.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onion
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 8 (10-inch) flour tortillas
  • Olive oil or cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat a tablespoon of olive oil over medium heat. Add diced onions and bell peppers, sautéing until soft (3-4 minutes).
  3. In a large bowl, combine the shredded chicken, black beans, corn, sautéed vegetables, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
  4. Warm the flour tortillas slightly to make them pliable.
  5. Spoon about 1/3 cup of the filling onto the center of each tortilla.
  6. Fold the sides of the tortilla over the filling, then roll it up tightly. Seal the edge with a little water or egg wash.
  7. Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper.
  8. Lightly brush each chimichanga with olive oil or spray with cooking spray for crispiness.
  9. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
  10. Let cool slightly before serving.

Notes

  • For extra crispiness, ensure tortillas are well-oiled or sprayed.
  • Adjust spices to your preference.
  • Serve with your favorite toppings like salsa, guacamole, or sour cream.

Nutrition

Find it online: https://sarecipe.com/crispy-baked-chicken-chimichangas-recipe/