Baked Chicken Chimichanga
Delicious baked chicken chimichangas filled with shredded chicken, black beans, corn, and cheese, served with salsa and sour cream.
Servings: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon taco seasoning
- 4 large flour tortillas
- 1/2 cup salsa
- Cooking spray
- Sour cream for serving
- cilantro for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine shredded chicken, black beans, corn, cheese, and taco seasoning.
- Place a tortilla on a flat surface, add 1/4 of the filling, and fold in the sides before rolling it tightly.
- Repeat with remaining tortillas and filling.
- Place rolled chimichangas seam-side down on a baking sheet sprayed with cooking spray.
- Spray tops with cooking spray and bake for 25-30 minutes until golden brown.
- Serve with salsa, sour cream, and garnish with cilantro.
Notes
- For extra flavor, add more taco seasoning to the filling.
- These chimichangas can be frozen before baking for a quick meal later.
- Feel free to customize the filling with your favorite ingredients.