When it comes to easy and delicious weeknight meals, Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!) stand out as a favorite. This dish combines tender chicken, savory spices, and melty cheese, all wrapped in a crispy tortilla. Not only is this recipe simple to prepare, but it also allows for minimal cleanup with just one pan needed. Whether you are serving your family or hosting friends, these chimichangas will impress everyone at the table.
Ingredient
To create the perfect Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!), you’ll need a few key ingredients. Here’s what you will need:
– 2 cups cooked shredded chicken: You can use rotisserie chicken or cook your own.
– 1 cup black beans: Rinse and drain canned black beans.
– 1 cup corn kernels: Fresh or frozen corn works well.
– 1 cup shredded cheese: Cheddar or Monterey Jack are great choices.
– 1 teaspoon ground cumin: This spice adds warmth and depth to the filling.
– 1 teaspoon chili powder: For a touch of heat and flavor.
– Salt and pepper to taste: Season according to your preference.
– 6 large flour tortillas: Choose burrito-sized tortillas for better wrapping.
– Olive oil spray: This helps achieve that golden brown crispiness on the tortillas.
Instructions
Now that you have all your ingredients ready, let’s move on to the preparation of your Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!). Follow these steps:
1. Preheat your oven to 400°F (200°C). A preheated oven ensures even cooking and crispy tortillas.
2. In a mixing bowl, combine the cooked shredded chicken, black beans, corn kernels, cheese, ground cumin, chili powder, salt, and pepper. Mix until everything is well combined.
3. Lay out the flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas.
4. Roll each tortilla tightly around the filling. To secure them, fold in the sides before rolling from the bottom up.
5. Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper for easy cleanup.
6. Lightly spray the tops of the chimichangas with olive oil spray. This step is crucial for achieving a crispy texture while baking.
7. Bake in the preheated oven for about 20 minutes or until golden brown and crispy. Halfway through baking, flip them over for even crispiness on both sides.
8. Once done, remove from the oven and let them cool slightly before serving.
These Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!) are perfect for dipping into salsa or guacamole. Enjoy this delightful meal with family and friends!
Tips and tricks
To achieve the best results with your Sheet Pan Baked Chicken Chimichangas, consider these helpful tips. First, ensure you cook the chicken thoroughly before assembling the chimichangas. This will guarantee that they are juicy and tender. Next, use fresh ingredients for the filling; it really enhances the flavors.
When rolling the tortillas, make sure to tightly wrap them to avoid any openings during baking. For added crunchiness, place the chimichangas seam-side down on the sheet pan. If you want a golden finish, lightly brush them with olive oil before putting them in the oven. Lastly, serve with your favorite toppings like salsa or guacamole for an extra burst of flavor.
FAQs
What are Sheet Pan Baked Chicken Chimichangas?
Sheet Pan Baked Chicken Chimichangas are a delicious and easy-to-make dish that combines seasoned chicken wrapped in tortillas and baked until crispy. This recipe allows you to enjoy traditional chimichangas without deep frying, making them healthier while still being deliciously crispy and flavorful.
Can I use other proteins instead of chicken?
Yes, you can definitely substitute chicken with other proteins such as beef, turkey, or even beans for a vegetarian option. Each alternative will offer a distinct flavor profile while maintaining the essence of Sheet Pan Baked Chicken Chimichangas. Just be sure to adjust cooking times according to your chosen protein.
How do I store leftovers of Sheet Pan Baked Chicken Chimichangas?
Store any leftover chimichangas in an airtight container in the refrigerator for up to three days. To reheat, simply place them back on a baking sheet at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. Enjoy your leftovers just as much as the first serving!
The combination of flavors and textures in Sheet Pan Baked Chicken Chimichangas makes this recipe a standout choice for any meal. With its straightforward preparation and delicious outcome, this dish is sure to impress family and friends alike. Enjoy delicious bites filled with seasoned chicken and crunchy exteriors with every serving!