Description
Quick and satisfying baked chimichangas filled with savory chicken, creamy cheese, and zesty salsa.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 large flour tortillas
- Cooking spray
- Sour cream and guacamole for serving (optional)
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Mix the filling: In a large bowl, combine cooked chicken, cheese, black beans, salsa, cumin, and chili powder.
- Fill the tortillas: Place about 1/2 cup of the chicken mixture in the center of each tortilla.
- Roll tightly: Fold in the sides and roll up the tortilla, ensuring itโs nice and tight.
- Arrange on a baking sheet: Place the chimichangas seam-side down on a baking sheet sprayed with cooking spray.
- Spray the tops: Give the tops a light mist of cooking spray to enhance crispiness.
- Bake away: Bake for 25โ30 minutes, until golden brown and crispy.
- Serve hot: Enjoy with sour cream and guacamole if desired.
Notes
Donโt overfill tortillas to prevent spills while rolling. Experiment with spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg