Baked Chicken Chimichangas
Oven-crisped stuffed burritos filled with spiced chicken, cheese, and beans, offering a healthier twist on the classic Tex-Mex favorite.
15 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
32g protein
45g carbs
20g fat
Ingredients
For 4 servings
- 2 chicken breast
- 2 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 1 cup canned diced tomatoes
- 1 cup canned black beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup cheddar cheese
- 4 flour tortillas
- cooking spray — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Dice the onion and mince the garlic.
- 3
In a skillet over medium heat, add olive oil and sauté the onion and garlic until softened.
- 4
Add the chicken breasts to the skillet and cook until browned and cooked through, about 5-7 minutes per side. Remove and shred the chicken.
- 5
Return the shredded chicken to the skillet and add diced tomatoes, black beans, chili powder, cumin, and salt. Mix well and cook for another 2-3 minutes.
- 6
Place the mixture evenly onto each tortilla, sprinkle with cheddar cheese, and roll them up tightly, folding in the sides to secure the filling.
- 7
Place the rolled chimichangas seam-side down on a baking sheet and lightly coat with cooking spray.
- 8
Bake in the preheated oven for 15 minutes or until the tortillas are golden and crisp.
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