Chi-Chi’s Baked Chicken Chimichangas

For the Chicken Filling:

• 2 cups cooked chicken breast, shredded
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Chimichangas:

• 8 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup melted butter

For Serving:

• Sour cream
• Guacamole
• Pico de gallo
• Chopped fresh cilantro
• Lime wedges

Step-by-Step Instructions

Preparing the Chicken Filling:

1. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
2. Add the Chicken and Spices: Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until the spices are well incorporated.
3. Mix in the Beans, Corn, and Salsa: Add the black beans, corn kernels, and salsa to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.

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