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To make baked chicken chimichangas, you need a few essential ingredients. The main ingredients include cooked chicken, black beans, corn, and cheese. You can use 2 cups of cooked chicken, shredded. I like using rotisserie chicken for a quick option. Next, add 1 cup of black beans, rinsed and drained. Corn is also key; use 1 cup of fresh, frozen, or canned corn kernels.

Baked Chicken Chimichanga

Discover the ultimate Baked Chicken Chimichanga recipe that’s both flavorful and easy to make! With simple ingredients like chicken, beans, corn, and spices, you can create a delicious dish everyone will love. Learn how to customize your chimichangas to fit any dietary preference and pair them with perfect sides for a well-rounded meal. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Salt and pepper to taste

4 large flour tortillas

1 cup enchilada sauce (red or green)

Cooking spray

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Sour cream (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.

    In a large bowl, combine the shredded chicken, black beans, corn, half of the cheese, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Mix well until fully combined.

      Place each tortilla on a flat surface and divide the chicken mixture evenly among them, placing it in the center of each tortilla.

        Fold in the sides of the tortilla and then roll it up from the bottom to the top, securing the filling inside.

          Place the filled chimichangas seam-side down on the prepared baking sheet. Spray the tops lightly with cooking spray to promote crispiness.

            Bake in the preheated oven for about 20-25 minutes, or until the chimichangas are golden brown and crispy.

              In the last 5 minutes of baking, drizzle the enchilada sauce over the chimichangas and sprinkle the remaining cheese on top. Return to the oven until the cheese is melted and bubbly.

                Once out of the oven, let them cool for a couple of minutes, then garnish with fresh cilantro. Serve hot with sliced avocado and sour cream on the side.

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