Ingredients for Baked Chicken Chimichanga
- Cream Cheese
- 1 cup shredded Monterey Jack Pepper Cheese
- Taco Seasoning
- 2 cups cooked chicken, shredded or diced
- 8 large flour tortillas
- cooking spray
- 1 cup shredded cheddar cheese
- diced green onions, for topping
- sour cream, for topping
- 1/2 cup salsa, plus extra for topping
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- guacamole, for topping
- chopped fresh cilantro, for topping
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How to Make Baked Chicken Chimichanga
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, black beans, corn, salsa, chili powder, cumin, and salt. Mix well.
- Lay out tortillas on a flat surface. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
- Sprinkle shredded cheese over the chicken mixture.
- Fold the sides of the tortilla inwards, then fold the bottom up and over the filling, tucking it in tightly to create a burrito-like shape.
- Place the chimichangas seam-down on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Serve immediately with your favorite toppings, such as sour cream, guacamole, and extra salsa.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
13g
Fat
124g
Carbs
11g
