Description
Baked Chicken Chimichangas are a delicious and healthier twist on the traditional fried chimichangas. Stuffed with a creamy blend of seasoned cream cheese, cheddar, black beans, and shredded chicken, then baked to golden perfection, these chimichangas are served with fresh guacamole, pico de gallo, and sour cream for a satisfying Mexican-inspired meal.
Ingredients
Filling
- 8 ounces cream cheese
- 1 cup cheddar cheese, grated
- 1 cup salsa
- 1 teaspoon crushed red peppers
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup cilantro, chopped
- 14 ounces canned black beans, drained and rinsed
- 2 cups cooked chicken, shredded
Assembly
- 6 flour tortillas (burrito sized)
- Olive oil or cooking spray for brushing/spraying
- 1/2 cup cheddar cheese, shredded (optional, for topping)
To Serve
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup sour cream
Instructions
- Get prepped: Gather all your ingredients and preheat your oven to 350°F (175°C).
- Make the filling: In a mixing bowl, combine the cream cheese, 1 cup grated cheddar cheese, salsa, crushed red peppers, taco seasoning, garlic powder, salt, black pepper, and chopped cilantro. Mix well until smooth and evenly blended.
- Fold in main ingredients: Gently fold in the drained black beans and shredded cooked chicken until they are fully incorporated into the creamy mixture.
- Assemble the chimichangas: Lay out each flour tortilla and spoon about one cup of the filling mixture onto the center. Fold in the sides and tightly roll each tortilla to enclose the filling completely. Place them seam side down on a baking dish or cookie sheet.
- Prepare for baking: Lightly spray or brush the tops of the rolled chimichangas with olive oil or cooking spray to help them crisp up in the oven.
- Bake: Place the baking dish in the oven and bake for 15 minutes. After 15 minutes, carefully turn each chimichanga over to the other side and bake for an additional 15 minutes to ensure even crisping.
- Add cheese topping (optional): If using cheddar cheese topping, flip chimichangas back over, sprinkle 1/2 cup shredded cheddar cheese evenly on top, then broil for a few minutes until the cheese melts and bubbles lightly. Watch closely to prevent burning.
- Serve: Remove from the oven and garnish each chimichanga with sour cream, guacamole, and pico de gallo. Enjoy immediately while warm and crispy.
Notes
- For extra crispiness, you can brush the chimichangas generously with olive oil instead of spraying.
- Leftover fillings can be stored in an airtight container for up to 3 days in the refrigerator.
- Adjust the crushed red pepper amount to suit your spice preference.
- Use rotisserie chicken or any leftover cooked chicken to save time.
- Flour tortillas should be burrito-sized for ease of wrapping and sufficient filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
