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Tex-Mex Baked Chicken Chimichangas are a delightful fusion of flavors that captures the essence of Mexican cuisine while offering a convenient and healthier alternative to traditional frying. This dish combines tender, shredded chicken, zesty black beans, and gooey cheese, all wrapped in a warm flour tortilla and baked to perfection. The result is a crispy exterior that encases a savory filling, making it an irresistible meal that the whole family can enjoy.

Tex-Mex Baked Chicken Chimichangas

Discover the deliciousness of Tex-Mex Baked Chicken Chimichangas, a healthier twist on a classic favorite! This easy recipe combines tender shredded chicken, zesty black beans, sweet corn, and gooey cheese all wrapped in a crispy tortilla, baked to perfection. Perfect for busy weeknights or gatherings, these chimichangas can be customized with your favorite ingredients for a family-friendly meal that's both satisfying and bursting with flavor. Enjoy the taste of Tex-Mex cuisine with less guilt!
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Ingredients
  

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 cup shredded cheddar cheese

1 cup salsa

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and black pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Cooking spray

Fresh cilantro and avocado slices for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.

    Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, half of the cheese, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.

      Assemble the Chimichangas: Lay one tortilla flat on a clean surface. Spoon about 1/2 cup of the filling mixture into the center of the tortilla. Fold the sides over the filling, then roll it up tightly from the bottom to the top, similar to a burrito. Repeat with the remaining tortillas and filling.

        Brush with Olive Oil: Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides lightly with olive oil to help them crisp up when baked.

          Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the chimichangas are golden brown and crispy.

            Serve: Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro and avocado slices if desired. Enjoy with additional salsa or sour cream on the side!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4