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Before we dive into the recipe, let's explore the origins and definitions surrounding chimichangas. Traditionally, a chimichanga is a deep-fried burrito that is commonly found in Tex-Mex cuisine. The origins of the chimichanga are debated, with some claiming it hails from Arizona, while others believe it has roots in Mexico. Regardless of its origins, what remains clear is the love for this crispy, flavorful dish.

Baked Chicken Chimichangas

Indulge in a healthier twist on a Mexican classic with these crispy baked chicken chimichangas! Enjoy the crunch of baked tortillas filled with shredded chicken, black beans, corn, and cheese, all spiced to perfection. This lighter version keeps the flavors vibrant while cutting down on calories. Perfect for family dinners or weeknight meals, this recipe is sure to impress. Check it out now! #Chimichangas #HealthyEating #MexicanCuisine #BakedNotFried #ComfortFood
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup corn kernels, fresh or frozen

1 cup shredded cheese (cheddar or a blend)

1/2 cup diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

8 large flour tortillas

Olive oil spray

Sour cream and salsa for serving (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the shredded chicken, black beans, corn, shredded cheese, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.

      To assemble the chimichangas, place a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold in the sides, then roll it up tightly from the bottom to the top, ensuring the filling is secure inside. Repeat with the remaining tortillas and filling.

        Place the rolled chimichangas seam-side down on the prepared baking sheet. Lightly spray the top of each chimichanga with olive oil spray to help them crisp up in the oven.

          Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, turning halfway through for even cooking.

            Remove from the oven and let cool for a few minutes before serving. Optionally, garnish with fresh cilantro and serve with sour cream and salsa on the side.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6