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To make baked chicken chimichangas, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 6 large flour tortillas - Cooking spray or olive oil for brushing You can add these tasty toppings to your chimichangas: - Sour cream - Guacamole - Salsa - Chopped cilantro To make this dish, you will need these kitchen tools: - Large skillet - Baking sheet - Parchment paper - Spoon for filling - Brush for oil or cooking spray - Knife and cutting board With these ingredients and tools, you will create a delicious meal. Each bite of these chimichangas brings joy. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This step is key for crispy chimichangas. While the oven heats up, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large skillet, add one tablespoon of olive oil. Heat it over medium heat. Next, add the diced onion. Cook it for about 3-4 minutes until it turns clear. This softens the onion and brings out its sweet flavor. After that, add two minced garlic cloves. Cook for one more minute. This will make your kitchen smell amazing! Now, stir in the shredded chicken, rinsed black beans, corn kernels, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and let it cook for 5 minutes. This step blends all the flavors. The filling should be warm and tasty. Remove the skillet from heat and mix in half of the shredded cheese. Let it melt slightly into the filling. Grab a large flour tortilla. Spoon about ½ cup of the tasty filling into the center. It’s important not to overfill, or they won’t roll well. Fold the sides over the filling. Then, roll it up tightly like a burrito. Make sure the seam is on the bottom. Repeat this with the rest of the tortillas and filling. Place the chimichangas seam-side down on your prepared baking sheet. Lightly spray the tops with cooking spray or brush them with olive oil. This helps them get golden and crispy. Bake in the preheated oven for 20-25 minutes. Flip them halfway through for even browning. They should look golden and crispy when done! Let them cool slightly before serving. Enjoy with your favorite toppings! Use cooked chicken for your chimichangas. You can use rotisserie chicken for quick prep. Shred the chicken into small pieces for easy mixing. This helps the flavors blend well. Season the chicken with cumin, chili powder, and smoked paprika for a tasty kick. To fold your chimichangas, lay a tortilla flat. Spoon about half a cup of filling in the center. Fold the sides over the filling first. Then, roll it up tightly from the bottom. Make sure it is sealed well. This keeps the filling inside while cooking. For even cooking, place chimichangas seam-side down on your baking sheet. Lightly spray the tops with cooking spray or brush with olive oil. This helps them to crisp up nicely in the oven. Bake at 400°F for 20-25 minutes. Flip them halfway through to ensure they turn golden brown. Pro Tips Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Customize Your Fillings: Feel free to add other ingredients like bell peppers, spinach, or different types of beans to suit your taste. Ensure Crispiness: To achieve the best crispiness, make sure to spray or brush the chimichangas well with oil before baking. Rest Before Serving: Let the chimichangas rest for a few minutes after baking; this helps them hold their shape and makes them easier to eat. {{image_2}} If you want a vegetarian twist, swap the chicken for more black beans and veggies. Use bell peppers, zucchini, or spinach for great taste and color. Sauté the vegetables with onion and garlic for extra flavor. This option keeps the dish hearty and satisfying without meat. You can still use the same spices for a tasty kick. Cheese plays a big role in chimichangas. While cheddar is great, try different blends. A Mexican cheese blend has flavors that melt well. You can also mix in pepper jack for a spicy kick. Creamy cheeses like queso blanco add richness too. Experiment with your favorites for a unique taste in every bite. If you love heat, add jalapeños to your filling. Diced fresh jalapeños can spice up the chicken mixture. For a milder option, use pickled jalapeños. You can also sprinkle some crushed red pepper into the filling for extra warmth. These additions elevate your chimichangas and bring out bold flavors. To keep leftover chimichangas fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They will stay tasty for about 3 to 4 days in the fridge. Make sure they cool down before sealing the container. This helps keep the crunch intact. To reheat, I recommend using the oven. Preheat it to 350°F (175°C). Place chimichangas on a baking sheet. Bake for about 10 to 15 minutes until heated through. This method keeps them crispy. Avoid the microwave; it can make them soggy. You can freeze chimichangas for quick meals later. After they cool, wrap each one in plastic wrap, then foil. This keeps them fresh for up to 2 months. When ready to eat, bake them from frozen. Just add 5 to 10 extra minutes to the baking time. Enjoy a delicious meal anytime! Yes, you can make chimichangas in advance. Prepare the filling and fill the tortillas. Then roll them up and place them in the fridge. They will stay fresh for up to 24 hours. When you’re ready, bake them straight from the fridge. This saves time during busy weeknights. To reheat chimichangas, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and cover with foil. Heat for about 15-20 minutes. This keeps them crispy and warm without drying them out. You can also use an air fryer for a quick option. Yes, you can use corn tortillas. They will add a nice flavor. However, corn tortillas can break more easily. To avoid this, warm them up in a skillet before filling. This makes them more flexible and easier to roll. Chimichangas go great with many sides. Here are some tasty options: - Mexican rice - Refried beans - Fresh salad - Guacamole - Corn on the cob These sides add balance and flavor to your meal. Enjoy your chimichangas with your favorite sides! You’ve learned how to make delicious chimichangas from start to finish. We covered the key ingredients, tools, and step-by-step instructions. I shared tips to ensure perfect cooking and crispiness. You now know variations for different tastes and how to store extras. Remember, experimenting with flavors keeps every meal exciting. Enjoy your chimichangas and impress your friends and family with this tasty treat!

Crunchy Baked Chicken Chimichangas

Delicious and crispy baked chimichangas filled with chicken, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 6 large flour tortillas
  • as needed cooking spray or olive oil for brushing
  • optional toppings: sour cream, guacamole, salsa, chopped cilantro

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
  • Add the minced garlic to the skillet and cook for an additional minute until fragrant.
  • Stir in the shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing flavors to meld.
  • Remove the skillet from heat and stir in half of the shredded cheese to the chicken mixture, allowing it to melt slightly.
  • Take a flour tortilla and spoon about ½ cup of the filling onto the center. Fold the sides over the filling, then roll it up tightly to create a chimichanga. Repeat with the remaining tortillas and filling.
  • Place the chimichangas seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil to ensure they crisp up while baking.
  • Bake in the preheated oven for 20-25 minutes, or until golden and crispy. Flip halfway through for even browning.
  • Remove from the oven and let them cool slightly before serving, garnished with the remaining shredded cheese, sour cream, guacamole, salsa, or chopped cilantro as desired.

Notes

Serve with optional toppings like sour cream, guacamole, and salsa.
Keyword baked chicken, chimichangas, Mexican food