– **Title**: Baked Chicken Chimichangas
– **Ingredients**:
– 2 cups cooked chicken, shredded
– 1 cup cooked rice
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup salsa
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 6 large flour tortillas
– 1 tablespoon olive oil (for brushing)
– Optional toppings: sour cream, guacamole, diced tomatoes, or fresh cilantro
– **Instructions**:
1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
2. In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, cheese, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Lay a tortilla on a flat surface and place about 1/3 cup of the chicken mixture in the center. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
4. Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with olive oil to help them brown.
5. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
6. Remove from the oven and let cool slightly before serving. Serve with optional toppings such as sour cream, guacamole, diced tomatoes, or fresh cilantro. Enjoy!
This recipe creates delicious baked chicken chimichangas that are perfect for a hearty meal!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star of this dish. You can use rotisserie chicken for convenience, or leftover cooked chicken works great too. If you’re vegetarian, try swapping with shredded jackfruit or sautéed mushrooms for a different twist.
Salsa: Salsa adds flavor and moisture. If you prefer a little kick, use spicy salsa. In a pinch, you can use diced tomatoes with some added seasoning or homemade salsa.
Black Beans: These beans provide protein and texture. Canned is super easy, but you can also use cooked dried beans. If you want a different flavor, try kidney beans or pinto beans as a substitute.
Corn: Fresh corn is delightful, but canned corn works just as well. If you’re looking for a pop of sweetness, consider using roasted corn or even corn salsa!
Cheddar Cheese: Cheddar gives a nice sharp flavor. Monterey Jack or a Mexican blend can be tasty alternatives. If you wish to go dairy-free, consider using vegan cheese or nutritional yeast for a cheesy flavor.
How Do I Roll the Perfect Chimichanga?
Rolling the chimichanga tightly helps keep the filling from spilling out. Here’s a simple way to master this step:
- Start with a warm tortilla; it’s flexible and won’t break.
- Place the filling in the center, leaving space at the edges.
- Fold the sides in tightly first, then roll from the bottom to the top. Use your fingers to tuck the filling as you roll.
This technique ensures a neat, tightly packed chimichanga that holds up well during baking!
How to Make Baked Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream or guacamole (optional, for serving)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 25 minutes to bake. So, you’ll have tasty baked chicken chimichangas ready in about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will make sure your chimichangas get perfectly crispy as they bake!
2. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, salsa, black beans, corn, cumin, chili powder, garlic powder, and a bit of salt and pepper. Stir everything together until it’s well mixed.
3. Assemble the Chimichangas:
Take one flour tortilla and lay it flat on a clean surface. Scoop about 1/4 of the chicken mixture into the center of the tortilla. Then, sprinkle 1/4 cup of shredded cheddar cheese on top of the filling. Now, fold in the sides of the tortilla over the filling, and roll it up from the bottom to the top tightly, making sure to seal the filling inside. Do this for the remaining tortillas and filling!
4. Baking Time:
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops with olive oil to give them a golden finish while baking. Pop them in the oven and bake for 20-25 minutes, or until they turn golden brown and crispy.
5. Garnish and Serve:
Once they’re done baking, take them out of the oven and let them cool for a few minutes. Before serving, garnish your chimichangas with fresh cilantro. Serve with sour cream or guacamole on the side if you like, and enjoy your delicious homemade baked chicken chimichangas!
Can I Use Rotisserie Chicken Instead of Cooked Chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. Just shred the meat and measure out 2 cups. You can skip the seasoning step since it’s already seasoned.
What If I Don’t Have Flour Tortillas?
No worries! You can use corn tortillas instead, but they tend to be a bit more fragile. Make sure to warm them slightly in a pan or microwave before filling to make them more pliable. Alternatively, you can also use whole wheat or spinach tortillas for a healthier twist.
Can I Freeze Unbaked Chimichangas?
Yes, you can freeze them! After assembling the chimichangas, wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. When you’re ready to bake, no need to thaw; just add an extra 5-10 minutes to the baking time!
How Do I Store Leftover Chimichangas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or until heated through, which will help retain the crispiness. You can also microwave them, but they may become a bit softer.
