Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- In a large bowl, combine the chicken, black beans, corn, onion, bell pepper, garlic, chili powder, cumin, paprika, salt, pepper, and cilantro. Mix well.
- Place a tortilla on a flat surface. Spoon about 1/2 cup of the filling onto the center. Sprinkle with cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly. Place seam-side down on the baking sheet.
- Repeat with the remaining tortillas and filling.
- Lightly brush the tops of the chimichangas with olive oil or melted butter.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Let cool slightly before serving.
Expert Tips
- Use seasoned or marinated chicken for extra flavor.
- Add other veggies like diced tomatoes or jalapeños for a kick.
- For a vegetarian version, substitute chicken with tofu or extra beans.
- For crispier chimichangas, brush with egg wash before baking.
- Add hot sauce or red pepper flakes for extra spice.
Variations
- Use ground beef, shredded pork, or shrimp instead of chicken.
- Use corn tortillas for a gluten-free option.
- Make it vegan by omitting cheese and using vegan alternatives.
Serving Suggestions
Serve your chimichangas with Mexican rice, refried beans, a fresh salad, sour cream, guacamole, and salsa. A cold horchata or margarita completes the perfect Mexican feast!
FAQs
Q: Can I make these ahead of time?
A: Yes! Assemble them and refrigerate until ready to bake (within 24 hours).
Q: Can I freeze them?
A: Yes! Cool completely, wrap individually, and freeze for up to 3 months.
Q: How do I reheat frozen chimichangas?
A: Bake at 350°F (175°C) for 20-25 minutes, or until heated through.
Enjoy!
These Baked Chicken Chimichangas are a guaranteed crowd-pleaser. Get cooking and let us know how you liked them!