Oven Baked Chicken Veg Chimichangas
Crispy, golden, and loaded with bold flavors, these Oven Baked Chicken Veg Chimichangas take your Tex-Mex cravings to the next level without the deep frying! Packed with tender shredded chicken, vibrant bell peppers, hearty black beans, sweet corn, and a medley of aromatic spices like chili powder and cumin, each bite delivers a satisfying mix of textures and tastes. Wrapped in soft flour tortillas, stuffed with melted cheese, and baked to perfection, this healthier twist on a classic is both easy and family-friendly. With just 20 minutes of prep and all the crunch you love from the oven, these chimichangas are perfect for weeknight dinners or entertaining. Serve them hot, topped with a dollop of tangy sour cream and zesty salsa for an irresistible meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 cup Bell peppers (any color), diced
- 1 cup Red onion, diced
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 8 pieces Large flour tortillas
- 1 as needed Cooking spray
- 1 as needed Sour cream, for serving
- 1 as needed Salsa, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly spray it with cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked through. Remove from the skillet and let rest for 5 minutes before shredding the chicken with two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and red onion, cooking until softened, about 5 minutes. Stir in the black beans and corn and cook for an additional 2 minutes.
Add the shredded chicken back into the skillet along with the chili powder, ground cumin, garlic powder, and salt. Stir to combine, ensuring the spices evenly coat the mixture. Remove the skillet from heat and let the filling cool slightly.
Place a large flour tortilla on a flat surface. Spread about 2-3 tablespoons of shredded cheese in the center of the tortilla. Top the cheese with 1/2 cup of the chicken and vegetable filling. Fold the sides of the tortilla inwards, then roll it tightly to form a burrito-like shape.
Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, filling, and cheese.
Lightly spray the top of each chimichanga with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Remove from the oven and let them cool slightly before serving. Serve warm with a dollop of sour cream and your favorite salsa.
Nutrition Facts
Calories |
3497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 7191 mg | 313% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 36.8 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2324 mg | 179% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3299 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
