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Amazing Baked Chicken Chimichangas 7 ways

Baked Chicken Chimichangas
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Enjoy these delicious baked chicken chimichangas, a quick and satisfying Tex-Mex dinner. This recipe layers shredded chicken, beans, and cheese in tortillas, then bakes them to perfection.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups shredded cooked chicken
  • 1/2 cup salsa
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • Optional toppings: sour cream, guacamole, chopped cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Add the rinsed black beans and shredded chicken to the skillet. Stir in the salsa. Cook for 2-3 minutes until heated through.
  5. Warm the tortillas slightly so they are pliable.
  6. Spoon about 1/2 cup of the chicken and bean mixture into the center of each tortilla.
  7. Sprinkle about 1/4 cup of shredded cheese over the filling in each tortilla.
  8. Fold in the sides of the tortillas and then roll them up tightly.
  9. Place the chimichangas seam-side down in a lightly greased baking dish.
  10. Top the chimichangas with the remaining shredded cheese.
  11. Bake for 15-20 minutes, or until the tortillas are golden and the cheese is melted and bubbly.
  12. Serve hot with your favorite toppings.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the filling.
  • If you don’t have pre-cooked chicken, you can boil or bake a chicken breast and shred it.
  • Ensure your tortillas are warm enough to prevent tearing when you roll them.

Nutrition

Find it online: https://whiskdaily.com/baked-chicken-chimichangas-recipe/