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- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels - 1 cup shredded cheddar cheese The main ingredients make the filling hearty. The chicken adds protein and flavor. Black beans contribute fiber and texture. Sweet corn brings a nice crunch, while cheddar adds richness. Together, they create a delightful mix. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly ground black pepper These spices elevate the flavor of the chimichangas. Cumin gives a warm, earthy taste. Chili powder adds a slight kick. Garlic and onion powders enhance the savory notes. Don’t forget to adjust the salt and pepper to your liking for the best taste. - 4 large whole wheat tortillas - Cooking spray for baking The tortillas wrap around the filling, holding everything together. Whole wheat tortillas make this dish a bit healthier. Cooking spray helps achieve that crispy, golden finish. It’s key for a satisfying crunch without frying. For the full recipe, follow the steps and enjoy these crispy and flavorful treats! 1. Preheat your oven to 400°F (200°C). This step is key for crispy chimichangas. 2. Prepare a baking sheet by lining it with parchment paper. This helps prevent sticking and makes cleanup easy. 3. In a large mixing bowl, combine all filling ingredients: shredded chicken, black beans, corn, and cheddar cheese. 4. Add the spices: cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything well until mixed. 1. Lay one tortilla flat on your clean work surface. 2. Spoon about 1/4 of the chicken mixture in the center of the tortilla. 3. Make sure to leave some space at the edges for folding. 4. Fold the sides of the tortilla toward the center. 5. Roll the tortilla tightly from the bottom up to seal in the filling. 6. Repeat this process with the other tortillas until all are filled and rolled. 1. Place the rolled chimichangas seam side down on the lined baking sheet. 2. Lightly spray the tops with cooking spray. This will help them get nice and crispy. 3. Bake in the preheated oven for 20-25 minutes. 4. To get even crispiness, turn each chimichanga halfway through baking. 5. Once golden brown and crispy, remove them from the oven and let them cool for a few minutes before serving. For a full recipe with details, be sure to check the Full Recipe section! To make your chimichangas crispy, cooking spray is key. It coats the surface and helps them brown evenly. Just a light spray on each chimichanga before baking works wonders. When baking, turn the chimichangas halfway through. This ensures that all sides get even heat. You want that perfect golden color all around. Enhance your chimichangas with fun seasonings. Try adding smoked paprika for a rich flavor. A pinch of cayenne pepper can give it a nice kick. Garlic powder and onion powder are also great options. For dips, guacamole, salsa, or sour cream work well. They add creaminess and balance the flavors. You can also serve them with a fresh pico de gallo for extra zing. One common mistake is overfilling the tortillas. If you pack too much in, they can burst open while baking. Stick to about 1/4 of the filling per tortilla. Another mistake is not baking long enough. Make sure to bake them for a full 20-25 minutes. If they are not golden brown, give them a few more minutes. This ensures you get that crunchy texture you desire. For the full recipe, check out the details above! {{image_4}} You can make a tasty vegetarian chimichanga easily. Simply swap the chicken for mushrooms or zucchini. Both options add great flavor and texture. Sauté the mushrooms first to bring out their taste. If using zucchini, slice it thinly so it cooks well. This change keeps the dish fresh and satisfying. If you love heat, add jalapeños or hot sauce to the filling. Sliced jalapeños give a nice crunch and spice. For a more intense kick, mix in some hot sauce with the chicken. Adjust the amount to fit your heat preference. This twist will make your chimichangas exciting and full of flavor. For those who adore cheese, try mixing different kinds into the chimichangas. You can use Monterey Jack, pepper jack, or even cream cheese. Each cheese brings a unique taste and creaminess. Combining cheeses can create a melt-in-your-mouth experience. This variation is sure to please any cheese lover. Explore the full recipe for baked chicken chimichangas to see how these variations can fit right in. Store leftover chimichangas in an airtight container. This keeps them fresh. Make sure they cool completely before sealing. Place them in the fridge, and they will last for up to three days. When ready to eat, check for any signs of spoilage before reheating. You can freeze chimichangas before or after baking. If freezing before baking, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They will stay good for about three months. If you bake them first, let them cool down. Wrap them as before and freeze. Just remember to label the bags with the date. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the chimichangas on a baking sheet. Bake for about 15-20 minutes or until hot and crispy. If you’re in a hurry, the microwave can work, too. Heat one chimichanga for about 1-2 minutes. Check it to make sure it's hot all the way through. Enjoy your meal! You can serve many tasty sides with baked chicken chimichangas. Here are some popular options: - Guacamole: Its creamy texture pairs well with the crunch of chimichangas. - Salsa: A fresh salsa adds a zesty flavor that brightens the dish. - Sour Cream: This cool dip balances the spices in the chimichangas. - Mexican Rice: A side of fluffy rice completes the meal and soaks up flavors. - Refried Beans: They add protein and richness to your plate. These sides not only taste great but also create a fun and colorful meal. Yes, you can prepare chimichangas ahead of time. Here are some tips for meal prepping: - Assemble Ahead: Roll your chimichangas and store them in the fridge for up to 24 hours. This keeps them fresh. - Freeze for Later: You can freeze unbaked chimichangas. Wrap them tightly in plastic wrap and place them in a freezer bag. They last for about three months. - Baking from Frozen: If baking from frozen, add a few extra minutes to your baking time. This ensures they cook through properly. Making them in advance saves time and makes dinner easy! To make your chimichangas gluten-free, consider these alternatives: - Tortillas: Use gluten-free tortillas made from corn or brown rice. They hold the filling well. - Check Ingredients: Ensure other ingredients, like spices and canned beans, are gluten-free. Some brands add gluten as a thickener. - Homemade Options: You can make your own gluten-free tortillas at home using almond flour or coconut flour. These swaps keep your chimichangas delicious without gluten! In this post, we explored how to make delicious baked chicken chimichangas. We covered key ingredients like chicken, beans, and spices, as well as clear steps for preparation and baking. I shared tips for achieving crispiness and suggested tasty variations. Remember to avoid common mistakes to enjoy perfect chimichangas. Whether you choose to make them vegetarian or spicy, these recipes are sure to please. Enjoy your cooking adventures and make these chimichangas a regular dish in your home!

Baked Chicken Chimichangas

Get ready to savor the ultimate crispy baked chicken chimichangas! This delicious and easy recipe combines tender shredded chicken, black beans, and cheese, all wrapped in a wholesome tortilla and baked to golden perfection. Perfect for a quick dinner or gathering with friends, these chimichangas are sure to impress. Click through to explore the full recipe and bring this mouthwatering dish to your table tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels, either fresh or frozen

1 cup shredded cheddar cheese

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper, to taste

4 large whole wheat tortillas

Cooking spray for baking

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. This will prevent sticking and make clean-up easier.

    In a spacious mixing bowl, combine the shredded chicken, black beans, corn, and cheddar cheese. Sprinkle in the cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Stir thoroughly until all ingredients are well blended and coated.

      Lay one tortilla flat on a clean surface. Spoon approximately 1/4 of the chicken mixture into the center of the tortilla, ensuring it’s spread out evenly but leaving a border around the edges.

        Carefully fold the sides of the tortilla towards the center to encase the filling, then roll it up tightly from the bottom to secure the filling inside. Repeat this process with the remaining tortillas and filling mixture until all chimichangas are rolled.

          Position the rolled chimichangas seam side down on the prepared baking sheet. To achieve a crispy exterior, lightly spray the tops with cooking spray, ensuring an even coating.

            Bake the chimichangas in the preheated oven for 20-25 minutes, or until they turn a beautiful golden brown and become crispy. To ensure uniform crispness, turn each chimichanga halfway through the baking time.

              Once baked to perfection, remove the chimichangas from the oven and allow them to cool for a few minutes before serving, enhancing their flavor and texture.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve your crispy chimichangas alongside a side of guacamole, salsa, or sour cream for dipping. For a festive touch, slice each chimichanga in half and arrange them on a vibrant plate, garnished with freshly chopped cilantro and lime wedges. This adds a pop of color and freshness to your presentation.