These Baked Chicken Chimichangas are a healthier version of the classic deep-fried chimichanga. Filled with seasoned chicken, beans, cheese, and veggies, they’re baked until crispy, offering all the flavor without the extra grease. Perfect for family dinners or casual get-togethers!
2cupscooked, shredded chickenpreferably from a rotisserie chicken
1cupshredded cheesecheddar or a blend works great
1cupblack beansdrained and rinsed
1cupcorn kernelsfresh or frozen
1/2cupdiced onions
1/2cupdiced bell peppersred or green
1/2cupsalsaor more to taste
1tablespoontaco seasoningor more to taste
8largeflour tortillas
1tablespoonolive oil sprayfor spraying on top of chimichangas
1/4cupfresh cilantrochopped, for garnish
as neededsour cream and guacamolefor serving (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the shredded chicken, cheese, black beans, corn, onions, bell peppers, salsa, and taco seasoning. Mix well to ensure all ingredients are evenly distributed.
Lay a tortilla flat on a clean surface. Spoon approximately 1/4 cup of the filling mixture into the center of the tortilla. Fold the sides in and then roll up from the bottom, securing the filling inside. Place each rolled chimichanga seam-side down on the prepared baking sheet.
Lightly spray the tops of the chimichangas with olive oil spray to help them crisp up. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
Let the chimichangas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream and guacamole if desired.
Notes
For an extra crispy exterior, brush the tortillas with olive oil before baking. You can also freeze these chimichangas before baking for later use.