Flavorful Chi-Chi’s Baked Chicken Chimichangas
_____Ingredients:_____
– 2 cups cooked chicken, shredded
– 1 cup cooked rice
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– 1 cup shredded Mexican cheese blend
– 8 large flour tortillas
– Cooking spray
For Serving:
– Sour cream
– Salsa
– Guacamole
– Chopped cilantro
_____Directions:_____
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn kernels, diced onion, diced bell pepper, minced garlic, chili powder, ground cumin, paprika, salt, pepper, and chopped cilantro. Mix well to combine.
3. Lay out one tortilla and spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Sprinkle with shredded cheese.
4. Fold in the sides of the tortilla, then roll it up tightly, starting from the bottom. Place the chimichanga seam-side down on the prepared baking sheet.
5. Repeat with the remaining tortillas and filling.
6. Lightly spray the tops of the chimichangas with cooking spray.
7. Bake in the preheated oven for 20-25 minutes, or until golden and crispy.
8. Serve the baked chicken chimichangas hot with sour cream, salsa, guacamole, and chopped cilantro on the side.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 380 kcal per serving | Servings: 8 chimichangas