A crispy, cheesy, and flavorful Mexican-inspired dish. These baked chimichangas are a healthier twist on the deep-fried classic, packed with tender chicken, beans, and veggies, all wrapped in a tortilla and baked to golden perfection.
Ingredients:
- For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- For the Chimichangas:
- 10 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
Instructions:
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, black beans, pinto beans, corn, onion, green bell pepper, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Assemble the Chimichangas:
- Lay a tortilla flat on a clean surface.
- Spoon about 1/4 cup of the filling mixture onto the center of the tortilla.
- Top with a sprinkle of shredded cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly.
- Bake the Chimichangas:
- Preheat oven to 400°F (200°C).
- Place the chimichangas on a baking sheet lined with parchment paper.
- Brush the tops with a little oil or melted butter.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve:
- Serve the chimichangas hot with salsa and sour cream.
Tips:
- For a spicier filling, add a jalapeño pepper or a dash of hot sauce.
- To make ahead, prepare the filling and assemble the chimichangas. Cover and refrigerate until ready to bake.
- For a healthier option, use whole wheat tortillas.
- You can also fry the chimichangas in vegetable oil for a crispy, deep-fried texture, but the baked version is a healthier and less messy alternative.
Enjoy your homemade chimichangas!