This mouth-watering recipe for Chicken Chimichanga is a healthier alternative to deep-fried chimichangas. These baked chimichangas are filled with seasoned chicken, black beans, and cheese, creating a flavorful and satisfying meal. The tortillas are brushed with butter and baked until crispy and golden brown. Serve with your favorite toppings like sour cream, guacamole, and salsa for a delicious Tex-Mex dinner that the whole family will love!
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 tablespoons melted butter
- Toppings: sour cream, guacamole, salsa
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, black beans, shredded cheese, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well.
- Place a quarter of the chicken mixture in the center of a flour tortilla. Fold in the sides of the tortilla and roll it up tightly like a burrito. Repeat with the remaining tortillas and chicken mixture.
- Place the chimichangas seam-side down on a greased baking sheet.
- Brush the tops of the chimichangas with melted butter.
- Bake for 20-25 minutes until the chimichangas are crispy and golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
- Serve the chicken chimichangas with sour cream, guacamole, and salsa.
- Enjoy your delicious homemade baked chicken chimichangas!
