- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine the shredded chicken, black beans, shredded cheese, salsa, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Place a tortilla on a flat surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla.
- Fold the bottom edge of the tortilla over the filling, then fold in the sides, and roll it up tightly into a burrito shape. Place the chimichanga seam-side down on the prepared baking sheet.
- Repeat with the remaining tortillas and filling.
- Lightly spray the tops of the chimichangas with cooking spray or brush them with olive oil.
- 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 for a few minutes before serving.
- Serve the baked chicken chimichangas with your favorite toppings such as guacamole, sour cream, salsa, chopped cilantro, green onions, and lime wedges.
Enjoy your delicious and healthier baked chicken chimichangas! They’re perfect for a quick and satisfying weeknight dinner. Feel free to customize the filling with your favorite ingredients such as diced bell peppers, onions, or corn.