Baked Chicken Chimichangas Recipe

Ingredients

• 2 cups Cooked Shredded Chicken (leftover rotisserie chicken or cooked chicken breast, shredded)
• 5 pieces Large Flour Tortillas (10‑inch size, soft and pliable)
• 1 cup Shredded Cheddar Cheese (or Mexican blend, grated)
• 1 cup Canned Black Beans (drained and rinsed)
• cup Salsa (store‑bought or homemade)
• 1 tablespoon Olive Oil (for brushing tortillas before baking)
• to taste Optional Toppings (sour cream, sliced avocado, chopped cilantro, lime wedges)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the filling.

   Time: PT3M

   Temperature: 400°F

2. Mix Filling

   In a mixing bowl combine shredded chicken, black beans, shredded cheese, and salsa. Stir until evenly mixed.

   Time: PT2M

3. Assemble Chimichangas

   Lay a tortilla flat, place about 1/2 cup of filling in the center, fold the sides over, then roll tightly. Place seam‑side down on the parchment‑lined baking sheet. Repeat with remaining tortillas.

   Time: PT5M

4. Bake

   Bake the chimichangas for 10 minutes, turning once halfway through, until golden brown and the cheese is melted.

   Time: PT10M

   Temperature: 400°F

5. Serve

   Remove from oven, let cool 2 minutes, then serve with optional toppings such as sour cream, avocado, cilantro, and lime wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g