Oven Baked Chimichangas

Oven Baked Chimichangas

• 1-½ cup Cooked Chicken, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano, Crushed
• ½ teaspoons Chili Powder
• ¼ teaspoons Garlic Powder
• ½ teaspoonsSalt
• ¼ teaspoons Black Pepper
• 5 Scallions, Finely Chopped
• ½ cups Drained And Rinsed Black Beans
• 2 Tablespoons Chopped Cilantro
• ¾ cups Salsa
• 8 ounces, weight Monterey Jack Cheese (shredded)
• 7 Taco-size Flour Tortillas

Preheat oven to 400 degrees. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Add 1/3 cup of the filling to the center of a tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling.

Place the chimi seam-side down on a Silpat that is on a perforated baking sheet. Repeat with the other tortillas. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with diced avocado, sour cream and cilantro.