Ingredients (Serves 4)
Here’s what you’ll need to make the best baked chicken chimichangas:
- 2 cups shredded cooked chicken (breast or thigh for extra juiciness)
- 1 cup black beans (or red beans for variety)
- 1 cup shredded cheese (such as sharp cheddar, Monterey Jack, or a Mexican-style blend)
- 1/2 cup light sour cream or plain Greek yogurt
- 1/2 cup mild or spicy salsa, to taste
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 4 large flour tortillas (or gluten-free for a dietary alternative)
- Cooking spray or 1 tbsp olive oil for brushing
Recommended substitutions:
- Crumbled tofu or shredded jackfruit for a vegetarian version
- Corn or spelt tortillas for more fiber
- Vegan cheese if lactose intolerant
Step-by-Step Instructions
1. Preheat your oven to 200°C (390°F)
Line a baking sheet with parchment paper and lightly spray with oil to prevent sticking.
2. Prepare the filling
In a large bowl, mix the chicken, beans, cheese, sour cream, salsa, and spices. Stir thoroughly until everything is evenly mixed into a luscious, velvety filling that bursts with bold Tex-Mex flavor in every bite.
👉 Tip: Add a splash of lime juice to brighten the flavor!
3. Assemble the chimichangas
Spoon a well-measured portion of the filling into the center of each tortilla—just enough to fill without overwhelming—so you can roll them easily and neatly. Tuck in the sides of the tortilla, then roll it tightly from the bottom up to create a firm, neatly wrapped burrito.
4. Brush and bake
Lightly brush the tops with oil to encourage golden crispiness. Bake for 20 to 25 minutes, or until the chimichangas are crisp on the outside and a deep golden brown, with the cheese bubbling slightly at the edges.
5. Serve hot
Allow the chimichangas to rest for 5 minutes to let the filling set, then serve warm with a side of creamy guacamole, zesty fresh salsa, or a dollop of tangy sour cream.
