Crispy Baked Chicken Chimichangas

Immerse yourself in the lively world of Mexican cuisine with our Crunchy Fiesta Chicken Chimichangas. These delectable treats are not just a meal; they are an experience, characterized by their golden-brown, crispy exterior and a hearty filling that bursts with flavor. Stuffed with shredded chicken, creamy beans, and a medley of spices, these chimichangas are sure to satisfy your cravings and impress your guests at any gathering. Whether it's a casual family dinner or a festive celebration, this recipe is versatile enough to suit any occasion.

Discover the vibrant flavors of Mexican cuisine with our Crunchy Fiesta Chicken Chimichangas. These crispy delights are filled with shredded chicken, creamy beans, and a blend of spices, perfect for any occasion. Whether you bake or fry them, these chimichangas promise a satisfying crunch and a burst of flavor in every bite. Learn how to make this delicious dish that not only satisfies your cravings but also celebrates the rich cultural history behind it. It's time to impress your family and friends with a delightful culinary adventure.

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Ingredients

For the Chicken Filling:

2 cups shredded rotisserie chicken

1 cup refried beans (canned or homemade)

1 cup shredded Mexican cheese blend

1/2 cup corn (canned or frozen)

1/4 cup diced red onion

1 tsp ground cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh cilantro, chopped (optional)

For the Chimichangas:

6 large flour tortillas

Cooking spray or olive oil for brushing

1 avocado, sliced (for topping)

Salsa and sour cream (for serving)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, refried beans, Mexican cheese, corn, red onion, cumin, chili powder, garlic powder, salt, pepper, and cilantro (if using). Mix until all ingredients are well incorporated.

Assemble the Chimichangas:

- Take one flour tortilla 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 to the top, ensuring the filling is secured inside.

- Repeat for the remaining tortillas and filling.

Bake the Chimichangas: Place the rolled chimichangas seam-side down on the prepared baking sheet. Lightly spray or brush the tops with cooking spray or olive oil for extra crispiness.

Bake: Bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy, turning them halfway through the baking time for even crispiness.

Serve: Remove from the oven and let them cool slightly. Serve warm, topped with avocado slices, alongside salsa and sour cream for dipping.

Prep Time, Total Time, Servings:

30 minutes | 55 minutes | 6 servings