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- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ¼ teaspoon salt - ¼ teaspoon black pepper - 4 large flour tortillas - 2 tablespoons olive oil - ¼ cup fresh cilantro, chopped (for garnish) - Salsa and sour cream (for serving) Each serving of baked chicken chimichangas contains about: - Calories: 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 8g These numbers can vary based on your specific ingredients. To make these chimichangas, you will need: - Large mixing bowl - Baking sheet - Parchment paper - Brush for oil - Knife and cutting board - Measuring cups and spoons With these ingredients and tools, you're set for a tasty cooking adventure! These baked chicken chimichangas are easy to make and full of flavor. Enjoy the process! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This temperature helps the chimichangas get nice and crispy. While the oven heats, line a baking sheet with parchment paper. This makes for easy clean-up and keeps the chimichangas from sticking. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of drained black beans, and 1 cup of corn. Add 1 cup of shredded cheese, such as cheddar or Monterey Jack. Next, mix in 1 small finely chopped onion and 2 minced garlic cloves. For flavor, add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Stir everything until it is mixed well. Take a large flour tortilla and lay it flat on a clean surface. Place a generous scoop of the chicken filling in the center. Fold the sides of the tortilla in, then roll it from the bottom up. This will help keep the filling inside. Repeat this process with the remaining tortillas and filling. Carefully place the rolled chimichangas seam-side down on the lined baking sheet. Brush the tops with about 2 tablespoons of olive oil. This step is key for getting that golden, crispy texture you want. Bake the chimichangas in the oven for 20-25 minutes. Flip them halfway through so they brown evenly. When they are golden brown, take them out and let them cool for a minute. Add a sprinkle of fresh chopped cilantro on top for flavor. Serve these warm with salsa and sour cream on the side for dipping. Enjoy your tasty creation! To get your chimichangas really crispy, brush them well with olive oil. Use a pastry brush for even coverage. Flip them halfway through baking for even crispness on all sides. You can also bake them on a wire rack set over a baking sheet. This lets air flow around them, making them crispier. If you want to change things up, try using ground turkey or beef instead of chicken. You can also use different beans, like pinto or kidney beans. Adding diced bell peppers or jalapeños gives a nice kick. For cheese, mix in pepper jack for extra flavor. Fresh avocado or guacamole makes a great topping too! One common mistake is overfilling the tortillas. Use just enough filling to wrap snugly. If the tortillas are too dry, they may crack. Warm them slightly in the microwave to make them flexible. Lastly, don’t skip the oil brush! It helps the chimichangas get that golden, crispy finish we all love. Pro Tips Use Leftover Chicken: Utilize leftover rotisserie or grilled chicken to save time and add great flavor to your filling. Customize Your Fillings: Feel free to add other ingredients like diced bell peppers, jalapeños, or different types of beans to suit your taste. Test Crispiness: If you prefer extra crispy chimichangas, broil them for the last 2-3 minutes of baking, watching closely to prevent burning. Make Ahead: Assemble the chimichangas ahead of time, store them in the fridge, and bake them fresh when you're ready to serve. {{image_2}} You can easily make a vegetarian version. Just skip the chicken. Use these ingredients: - 1 cup black beans - 1 cup corn kernels - 1 cup shredded cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ¼ teaspoon salt - ¼ teaspoon black pepper Mix these items in a bowl. Follow the same steps for assembly and baking. This option packs a punch with flavor and is meat-free. If you love heat, add spice to your chicken chimichangas. Here’s how to make them spicy: - Add 1-2 diced jalapeños to the filling. - Increase chili powder to 1 ½ teaspoons. - You can also use pepper jack cheese for extra heat. This variation makes every bite a flavorful thrill. Adjust the spice level to suit your taste. For cheese lovers, a cheese-only version is a great treat. Use these ingredients: - 2 cups shredded cheese (like cheddar or Monterey Jack) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ¼ teaspoon salt - ¼ teaspoon black pepper Mix the cheese with the onion, garlic, and spices. This option is creamy and cheesy, perfect for a quick meal. To store leftovers, let the chimichangas cool down first. Place them in an airtight container. This keeps them fresh for up to three days in the fridge. If you have extra salsa or sour cream, store those in separate containers. When you're ready to enjoy leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and heat for about 15-20 minutes. This method keeps them crispy. You can also use a microwave, but they may lose some crunch. If you want to freeze chimichangas, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. To cook from frozen, bake them straight from the freezer at 375°F (190°C) for about 30-35 minutes. Enjoy a taste of home-cooked goodness anytime! Yes, you can use different proteins. Ground beef or turkey works well. You can also use shredded pork or even tofu for a vegetarian option. Just cook the protein before adding it to the filling. Baked chicken chimichangas last about three to four days in the fridge. Store them in an airtight container for the best results. If they smell off or look strange, it’s best to toss them. Yes, you can make chimichangas ahead of time. Assemble them and store them in the fridge for up to a day. You can also freeze them before baking. Just make sure to wrap them tightly. You can serve chimichangas with salsa and sour cream for dipping. A simple side salad or some rice also pairs well. Guacamole and tortilla chips make a great addition too. Baked chicken chimichangas are easy to make and taste great. We covered the ingredients, step-by-step cooking, and helpful tips. You can also try variations like vegetarian or spicy options. With the right storage and reheating tips, leftovers stay tasty. Enjoy making this dish for your next meal. You will impress everyone with your skills!

Crispy Baked Chicken Chimichangas

Deliciously crispy baked chimichangas filled with shredded chicken, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • Salsa and sour cream (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix until well combined.
  • Lay a tortilla flat on a clean surface. Place a generous portion of the chicken filling in the center of the tortilla. Fold the sides in, then roll from the bottom up to encase the filling completely. Repeat with the remaining tortillas and filling.
  • Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with olive oil to help them crisp up during baking.
  • Bake in the preheated oven for about 20-25 minutes, or until the chimichangas are golden brown and crispy. Flip them halfway through to ensure even browning.
  • Once baked, remove them from the oven and let them cool for a minute. Garnish with fresh cilantro. Serve warm with salsa and sour cream on the side.

Notes

For extra flavor, you can add jalapeños or other spices to the filling.
Keyword baked chicken, chimichangas, Mexican food