Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the shredded cooked chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly to ensure the chicken is evenly coated with the spices.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste black pepper
- To the seasoned chicken mixture, add the rinsed and drained black beans and the shredded cheese. Stir everything together until well combined. The cheese will start to melt slightly as it mixes with the warm chicken.1 (15-ounce) can black beans, 1 cup shredded Monterey Jack or cheddar cheese
- Gently warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet over medium-low heat for about 15-20 seconds per side. This makes them more pliable and less likely to tear when rolling.8 (8-inch) large flour tortillas
- Lay a warmed tortilla flat. Spoon about 1/2 cup of the chicken and bean filling evenly across the center of the tortilla. Be careful not to overfill, as this can make rolling difficult.
- Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla up into a log shape, tucking in the sides as you go. It should resemble a burrito.
- Place the rolled chimichangas seam-side down in a single layer on a large baking sheet. Repeat this process with the remaining tortillas and filling.
- In a small bowl, melt the butter or warm the olive oil. Generously brush the tops and sides of each rolled chimichanga with the melted butter or oil. This is crucial for achieving that signature crispy exterior during baking.1/4 cup melted butter or olive oil
- Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the chimichangas are golden brown and crispy on the outside. You might want to flip them halfway through if you prefer even crispiness on all sides, though this is optional.
- Carefully remove the chimichangas from the oven. Let them cool for a minute or two before serving.
Notes
To store, allow to cool completely. Wrap tightly in plastic wrap or place in an airtight container. Refrigerator: up to 3 days.
For reheating, bake at 350°F (175°C) for 10-15 minutes. Microwave can be used but will lose crispiness.
To freeze, wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
