Baked Chicken Chimichangas
Baked Chicken Chimichangas are a weeknight dinner dream! A slightly healthier spin on a traditional classic, these will be a family favorite worth repeating
Servings 6
Calories 306kcal
Ingredients
- 8 ounces cream cheese
- 1 cup cheddar cheese grated
- 1 cup salsa
- 1 teaspoon crushed red peppers
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1/2 cup cilantro chopped
- 14 ounces can black beans
- 2 cups cooked chicken shredded
- 6 flour tortillas burrito sized
- olive oil/cooking spray
- 1/2 cup cheddar cheese shredded (optional)
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup sour cream
Instructions
Get prepped
- Preheat the oven to 350°F.
Make the filling
- Combine 8 ounces cream cheese, 1 cup cheddar cheese, 1 cup salsa ,1 teaspoon crushed red peppers, 2 tablespoons taco seasoning, 1 teaspoon garlic powder,1/2 teaspoon salt, 1/2 teaspoon cracked pepper, 1/2 cup cilantro
- Fold in 14 ounces can black beans and 2 cups cooked chicken.
Assemble the Chimichangas
- Add about a cup of mixture to each tortilla, fold in the sides, and roll up.
- Lay seam side down in a baking dish or cookie sheet.
Bake
- Spray tops of tortillas with olive oil in a mister, or use cooking spray. You could just brush it on too.olive oil/cooking spray
- Bake at 350°F for 15 minutes.
- Turn the chimichangas over, and bake an additional 15 minutes
- If using, flip the chimichanga over, and add 1/2 cup cheddar cheese and broil for a few minutes until cheese melts.
To serve
- Garnish with 1/2 cup sour cream, 1 cup guacamole, and 1 cup pico de gallo.
- Devour
Nutrition
Calories: 306kcal | Carbohydrates: 30g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 1020mg | Potassium: 374mg | Fiber: 5g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 2.6mg | Calcium: 247mg | Iron: 2.5mg
