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Chicken Chimichangas Recipe

Chicken Chimichangas Recipe

Crispy, golden tortillas bursting with a savory, perfectly seasoned chicken filling. This baked Chicken Chimichangas Recipe is quick, healthy-ish, and guaranteed to satisfy even the pickiest eaters.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling:
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 bell pepper (any color) chopped
  • 1 1 ounce packet taco seasoning
  • 1/2 cup chicken broth
  • 1 15 ounce can black beans rinsed and drained
  • 1 15 ounce can corn drained
  • 1 cup shredded Cheddar cheese divided
For the Chimichangas:
  • 8 large flour tortillas
  • 2 tablespoons melted butter

Equipment

  • Large Skillet
  • Baking Sheet
  • Oven

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides and cooked through. Shred the chicken with two forks.
  2. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  3. Stir in taco seasoning, chicken broth, black beans, and corn. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
  4. Remove from heat and stir in 1/2 cup of the shredded Cheddar cheese.
  5. Divide the chicken filling evenly among the tortillas. Sprinkle remaining cheese over the filling.
  6. Fold in the sides of each tortilla, then tightly roll up from the bottom.
  7. Place chimichangas seam-side down on a baking sheet. Brush each with melted butter.
  8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
  9. Let cool slightly, then serve with your favorite toppings like salsa, sour cream, or guacamole.

Notes

Optional Toppings: Salsa, sour cream, guacamole