Description
These Baked Chicken Chimichangas are loaded with creamy cheeses, seasoned shredded chicken, black beans, and fresh cilantro, all wrapped in soft flour tortillas and baked to crispy perfection. Served with guacamole, pico de gallo, and sour cream, they make a flavorful and satisfying meal without the deep frying.
Ingredients
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8 ounces cream cheese
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1 cup cheddar cheese, grated
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1 cup salsa
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1 teaspoon crushed red pepper flakes
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2 tablespoons taco seasoning
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon cracked black pepper
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1/2 cup cilantro, chopped
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14-ounce can black beans, drained and rinsed
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2 cups cooked chicken, shredded
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6 flour tortillas (burrito-sized)
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Olive oil or cooking spray
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1/2 cup shredded cheddar cheese (optional, for topping)
For Serving:
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1 cup guacamole
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1 cup pico de gallo
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1/2 cup sour cream
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, mix cream cheese, grated cheddar, salsa, crushed red pepper, taco seasoning, garlic powder, salt, and black pepper until well combined.
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Stir in chopped cilantro, black beans, and shredded chicken.
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Warm tortillas slightly to make them pliable.
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Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Fold the sides in and roll tightly to form chimichangas.
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Place chimichangas seam-side down on a greased baking sheet. Lightly brush or spray the tops with olive oil or cooking spray.
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Sprinkle shredded cheddar cheese on top if using.
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Bake for 20–25 minutes, or until tortillas are golden brown and crispy.
- Serve hot with guacamole, pico de gallo, and sour cream.
Notes
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Use rotisserie chicken for a quick shortcut.
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Adjust red pepper flakes to taste for spiciness.
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For a crispier finish, broil the chimichangas for 1–2 minutes at the end, watching carefully.
- Can be assembled ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American