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To make these tasty chimichangas, you need some key ingredients. Here’s what you will need: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or canned) - 1 cup shredded cheese (cheddar or a blend) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - 8 flour tortillas - 2 tablespoons olive oil Each ingredient plays a big role in the flavor and texture of the dish. The chicken provides the protein, while the beans and corn add fiber and sweetness. The cheese brings creaminess, and the spices give it that signature kick. You can add extra flavor with some simple toppings. Here are a few options you might like: - Diced avocado - Salsa - Sour cream - Fresh cilantro These toppings not only enhance taste but also make the dish look great. Mixing and matching them can lead to fun new flavors. Seasoning is key to making your chimichangas pop. I suggest these spices to boost the flavor: - Cumin: Adds a warm, earthy taste. - Chili powder: Gives a nice heat and depth. - Garlic powder: Brings out the savory notes. - Salt and pepper: Essential for balancing flavors. Feel free to adjust the seasonings based on your taste. You can even explore other spices if you want to try something new. For the full recipe, check out Easy Baked Chicken Chimichangas. Start by mixing your chicken and beans. In a large bowl, combine 2 cups of cooked, shredded chicken with 1 cup of drained black beans. Add 1 cup of corn for sweetness. Next, stir in 1 cup of shredded cheese to make it cheesy. Season with 1 teaspoon cumin and 1 teaspoon chili powder for flavor. Add 1/2 teaspoon garlic powder, and sprinkle salt and pepper to taste. Mix all the ingredients well. This step is vital for even flavor in each bite. Now, let’s assemble! Take a tortilla and lay it flat on your counter. Spoon about 1/3 cup of the chicken mixture right in the center. Fold the sides of the tortilla in, and then roll it up tightly from the bottom. Make sure to tuck in the sides as you go to keep the filling inside. Repeat this for all 8 tortillas. It’s like a delicious present you are wrapping! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the chimichangas seam-side down on the sheet. Brush each one lightly with 2 tablespoons of olive oil. This gives them a nice golden color when baked. Bake for 20-25 minutes until they are golden brown and crispy. Flip them halfway through so they cook evenly. Once they are done, let them cool for a few minutes. They are now ready to serve! Check the full recipe for more details. To get the right crunch, brush your chimichangas with olive oil. This helps them brown nicely. Bake them seam-side down to keep the filling inside. Flip them halfway through baking. This will make both sides crispy. Let them cool for a few minutes before serving. This will help the filling set. You can add more flavor to your chimichangas easily. Try adding diced bell peppers or onions to the chicken mix. You can also add spices like smoked paprika for a deeper taste. Fresh herbs, like cilantro, can brighten the dish. Top them with salsa or avocado for extra freshness. If you prefer a meat-free meal, substitute chicken with beans or tofu. You can use corn tortillas for a gluten-free option. If you're watching fat intake, skip the oil or use a cooking spray. Just make sure to add more spices to keep the flavor strong. Check out the Full Recipe for more ideas on how to customize your chimichangas. {{image_2}} You can easily make these chimichangas vegetarian. Swap the chicken for 2 cups of sautéed veggies. Bell peppers, zucchini, and mushrooms work well. You can also add extra black beans for protein. Try using cooked quinoa as a base for more texture. This gives a tasty twist while keeping it filling. Add different spices to change the taste. Try shredded taco cheese for a cheesy kick. Smoked paprika can give a nice smoky flavor. For heat, toss in diced jalapeños or a dash of hot sauce. You can even mix in some salsa to the filling for extra zest. The options are endless! Not in the mood to bake? You can air-fry the chimichangas for a crispy bite. Set your air fryer to 375°F (190°C) and cook for about 15 minutes. You can also pan-fry them in a bit of oil for a golden finish. Just make sure to turn them often. Each method brings out unique flavors and textures. After you make your baked chicken chimichangas, you may have some left. To store them, let them cool first. Then, place them in an airtight container. This keeps them fresh for up to three days. Be sure to label the container with the date. This helps you remember when you made them. If you want to save chimichangas for later, freezing works well. Wrap each chimichanga tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay frozen for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. To reheat chimichangas, the oven is best. Preheat your oven to 375°F (190°C). Place the chimichangas on a baking sheet. Bake for about 15-20 minutes until they're hot and crispy. You can also use a microwave, but they won’t get as crispy. Heat them for about 1-2 minutes, checking every 30 seconds. Enjoy your leftovers just as much as the first time! To make your chimichangas crispy, brush them with olive oil before baking. The oil helps create a golden brown crust. Bake them at 400°F for 20-25 minutes. Flip them halfway for even crispiness. Using fresh tortillas also helps with the texture. Yes, you can use other proteins like beef, turkey, or pork. Just cook and shred them like the chicken. For a meatless option, try beans or tofu. Adjust your seasonings to match the protein you choose. Great sides include rice, guacamole, or a fresh salad. You can also serve chips with salsa. These sides add flavor and balance to your meal. For a fun twist, try serving them with a corn salad or grilled vegetables. For the full recipe, check the Easy Baked Chicken Chimichangas section! In this blog, we explored how to make easy baked chicken chimichangas. We covered the main ingredients, optional toppings, and seasonings. You learned step-by-step instructions for prepping, assembling, and baking. I shared tips for perfect texture and flavor variations, plus storage info for leftovers. These chimichangas are flexible. You can customize for your taste or diet. Enjoy this dish, knowing it's simple and satisfying. Happy cooking!

Easy Baked Chicken Chimichangas

Get ready to impress your family with these easy baked chicken chimichangas! Filled with shredded chicken, black beans, corn, and cheese, these crispy delights are bursting with flavor. Perfect for busy weeknights, they come together in just 40 minutes. Discover how to make these delicious treats and elevate your dinner game tonight. Click through to explore this simple recipe and delight your taste buds!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or canned)

1 cup shredded cheese (cheddar or a blend)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

8 flour tortillas

2 tablespoons olive oil

Optional toppings: diced avocado, salsa, sour cream, fresh cilantro

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

      Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center.

        Fold in the sides of the tortilla, then roll it up from the bottom, tucking in the sides as you go to seal the filling inside.

          Repeat with the remaining tortillas and filling.

            Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Brush each chimichanga lightly with olive oil.

              Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy. Flip them halfway through for even cooking.

                Remove from the oven and let them cool for a few minutes.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the chimichangas on a platter with a side of diced avocado, salsa, and a dollop of sour cream. Garnish with fresh cilantro for a vibrant touch. Enjoy!