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A baked chicken chimichanga recipe is simple yet packed with flavor. The main star is cooked chicken. I often use shredded chicken for a tender bite. The next key ingredient is black beans. They add protein and fiber. Cooked corn kernels bring sweetness and texture. Diced tomatoes brighten the filling and add moisture.

Baked Chicken Chimichanga

Satisfy your cravings with baked chicken chimichangas! This flavorful recipe combines tender shredded chicken, black beans, and vibrant spices, all wrapped in a crispy tortilla for a healthier spin on a classic meal. Perfect for busy nights or family gatherings, these chimichangas are easy to customize and incredibly delicious.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup cooked corn kernels

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup shredded cheese (cheddar or Monterey Jack)

4 large flour tortillas

¼ cup fresh cilantro, chopped

½ cup sour cream (for serving)

Salsa (for serving)

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir well to coat the chicken with the spices and mix the ingredients evenly.

    Assemble the Chimichangas: Preheat your oven to 400°F (200°C). Lay one tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture into the center of the tortilla, sprinkle with shredded cheese and chopped cilantro.

      Roll the Chimichanga: Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, creating a tight wrap. Repeat with the remaining tortillas and filling.

        Baking Prep: Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly brush the tops with olive oil or non-stick spray to get them golden and crispy during baking.

          Bake: Bake in the preheated oven for about 20-25 minutes, or until the tortillas are golden brown and crisp.

            Serve: Remove from the oven and let them cool for a couple of minutes. Serve hot with sour cream and salsa on the side.

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

                - Presentation Tips: Cut each chimichanga in half diagonally and arrange on a serving platter. Drizzle with sour cream and scatter some extra cilantro on top for a pop of color.