Baked Chicken Chimichangas
Baked chicken chimichangas are an easy, healthier version of this classic Mexican dish.
Ingredients
- 2 tsp canola oil plus extra to brush over tortillas
- 1 small chicken breast chopped
- ¼ cup onion chopped
- 1 clove garlic minced
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- salt to taste
- 1 Tbsp cilantro chopped, plus extra for topping
- 1 Tbsp sour cream
- ½ cup black beans
- 2 large flour tortillas
- ½ cup Mexican blend cheese
- salsa for topping
Instructions
- Preheat the oven to 425° F.
- Heat the canola oil in skillet over medium heat. Add the chicken and onion. Cook until the chicken is cooked through and onions are tender, 7-10 minutes. Add garlic and stir for one minute.
- Add the chili powder, cumin, cayenne pepper, and cilantro, Stir in the sour cream and black beans and warm through. Remove from the heat.
- Spray a baking sheet or pan with oil. Spread the cheese evenly between the two tortillas, leaving a 2-inch border on both ends. Divide the chicken and bean mixture between the two tortillas. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush or spray with oil. Bake 8 to 10 minutes per side, flipped the tortilla and brushing again after you flip. Top with salsa and additional cilantro.