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To make these tasty baked chicken chimichangas, you will need: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 cup shredded cheddar cheese - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 4 large whole wheat tortillas - Cooking spray You will spend about 15 minutes preparing the ingredients. The cooking time is around 20 to 25 minutes. So, the total time to make these chimichangas is about 40 minutes. This recipe makes four servings. Each chimichanga is filling and perfect for a meal. You can pair them with guacamole, salsa, or sour cream for extra flavor. Enjoy! Start by preheating your oven to 400°F (200°C). This step is key for crispy chimichangas. Line a baking sheet with parchment paper for easy cleanup. The paper prevents sticking and helps with even cooking. In a large bowl, combine the shredded chicken, black beans, corn, and cheddar cheese. Add the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix everything well. Make sure each bite has flavor. This filling is what makes the chimichangas special. Take one tortilla and place it flat on your work surface. Spoon about 1/4 of the chicken mixture in the center. Fold the sides in towards the middle. Then, roll it up tightly from the bottom. Repeat this with the rest of the tortillas and filling. Place the rolled chimichangas seam side down on your baking sheet. Lightly spray the tops with cooking spray to help them crisp. Bake them for 20-25 minutes until golden brown. Remember to turn them halfway through for even crispness. Enjoy the process! For the full recipe, refer to the main section. To get that perfect crunch, first preheat your oven to 400°F (200°C). Use a baking sheet lined with parchment paper. This helps the chimichangas cook evenly. When you roll the tortillas, make sure they are tight. A loose roll can lead to soggy spots. Lightly spray the tops with cooking spray before baking. This step is key for getting that golden, crispy texture. For extra crispiness, flip the chimichangas halfway through baking. Choosing the right cooking spray can make a big difference. I recommend using an oil-based spray like avocado or olive oil. These sprays add flavor and help achieve a nice browning. Avoid sprays with added flavors, as they can change the taste of your dish. A plain spray allows the filling flavors to shine through. If you prefer, you can brush the chimichangas with oil instead of using spray. Baked chicken chimichangas are tasty on their own, but adding sides makes them better. Serve them with guacamole for creaminess. Salsa adds a fresh and zesty kick. Sour cream provides a cool touch that balances the spices. For a pretty presentation, cut each chimichanga in half. Arrange them on a plate with chopped cilantro and lime wedges. This not only looks good but also adds extra flavor. For a fun twist, try serving with a side of rice or a fresh salad. {{image_2}} You can easily adjust this recipe for dietary needs. If you want a vegan option, use plant-based chicken. Swap out the cheddar cheese for a dairy-free version. For gluten-free chimichangas, use corn tortillas instead of whole wheat. Each change can still yield a tasty meal. Chicken is not the only option for filling. Try using shredded beef or pork for a heartier taste. You can also use beans or lentils for a protein boost. These swaps keep the dish exciting and flavorful while catering to different diets. Adding jalapeños gives your chimichangas a spicy kick. Use fresh or pickled jalapeños for added flavor. You can also mix in spices like smoked paprika or cayenne pepper for extra depth. Don’t shy away from creativity; your chimichangas can reflect your taste preferences. To store leftover chimichangas, let them cool completely first. Use an airtight container to keep them fresh. Place parchment paper between layers to prevent sticking. Store them in the fridge for up to three days. 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. Heat for about 10-15 minutes until they are warm and crispy again. You can also use an air fryer for quicker reheating. You can freeze chimichangas for later use. Wrap each chimichanga in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. After thawing, reheat in the oven as mentioned above for the best texture. Yes, you can make Baked Chicken Chimichangas ahead of time. After you prepare the filling, you can fill the tortillas and roll them up. Place them in a single layer in a baking dish. Cover the dish with plastic wrap and store it in the fridge for up to 24 hours. When you’re ready to eat, just pop them in the oven. This saves time and makes meal prep easy! Baked Chicken Chimichangas pair well with many sides. Here are some tasty options: - Guacamole - Salsa - Sour cream - Rice or quinoa - Refried beans - A fresh salad These sides not only add flavor but also make the meal more filling. To keep your tortillas from tearing, warm them first. Heat them in a pan for about 30 seconds on each side. This softens them and makes them easier to fold. Also, don't overstuff the tortillas. Use just enough filling to allow for easy wrapping without breaking. If you follow these tips, you’ll have perfectly wrapped chimichangas every time! This article covered everything you need for tasty Baked Chicken Chimichangas. We began with the ingredient list and prep times. I shared step-by-step instructions and offered tips for a crispy finish. We explored fun variations to suit your taste. I also provided storage tips to keep leftovers fresh. In closing, these chimichangas can delight friends and family. Enjoy the process and make it your own!

Baked Chicken Chimichangas

Indulge in the deliciousness of Crispy Baked Chicken Chimichangas that are packed with flavor and easy to make! Combining tender shredded chicken, black beans, and cheese all wrapped in a crispy tortilla, these chimichangas are sure to impress. Perfect for family dinners or entertaining guests, you’ll love how simple they are.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 cup shredded cheddar cheese

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

4 large whole wheat tortillas

Cooking spray

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, cheddar cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

      Place one tortilla on a flat surface. Spoon about 1/4 of the chicken mixture in the center of the tortilla.

        Fold the sides of the tortilla towards the center and then roll it up tightly, starting from the bottom. Repeat with the remaining tortillas and filling.

          Place the rolled chimichangas seam side down on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up.

            Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, turning halfway through the baking time for even crispness.

              Once baked, remove from the oven and let cool for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the chimichangas with a side of guacamole, salsa, or sour cream. You can cut each chimichanga in half and arrange them on a plate garnished with chopped cilantro and lime wedges for a vibrant look.