Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • 1/4 tsp (1.25g) smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (75g) canned black beans, rinsed and drained
  • 1/4 cup (30g) canned corn kernels, drained
  • 1/2 cup (113g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/4 cup (5g) fresh cilantro, chopped
  • 1/4 tsp (1.25g) dried oregano
  • 1/4 tsp (1.25g) red pepper flakes (optional)
  • 6 large flour tortillas (10-12 inch diameter)
  • Cooking spray

Instructions:

  1. Heat olive oil in a large skillet. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook over medium heat until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly, then shred with two forks.
  2. In a mixing bowl, combine the shredded chicken, shredded cheese, black beans, and corn. Mix well.
  3. In a small saucepan (or microwave-safe bowl), melt the butter. Stir in minced garlic, cilantro, oregano, red pepper flakes (if using), salt, and pepper.
  4. Warm the tortillas slightly. Spread a thin layer of the garlic butter sauce on each tortilla. Place about 1 cup of the chicken filling in the center of each tortilla. Fold in the sides and roll up tightly, burrito-style.
  5. Place the assembled chimichangas seam-side down on a baking sheet. Brush the tops with the remaining garlic butter sauce. Spray lightly with cooking spray. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.
  6. Let cool slightly before serving. Garnish with extra cilantro or a dollop of sour cream (optional).