
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 teaspoon Adobo seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 cup onion, diced
- 1 block (8 ounces) cream cheese, softened
- 1 cup shredded cheese (Mexican or nacho blend is ideal)
- 1-1/2 cups black bean & corn salsa, divided
- 1/2 cup sour cream
- 6-8 flour tortillas
Instructions
- Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
- In a small bowl the chili powder, cumin, paprika, Adobo, cayenne and black pepper, and season the chicken breasts with it.
- Cook the chicken until done, allow to cool slightly, then shred with a fork.
- While chicken is cooking, sauté the onion in oil until tender.
- In a large bowl, combine the cooked onion, cream cheese, shredded cheese, and 1 cup of the salsa.
- Fold the shredded, cooked chicken into the cream cheese and salsa mixture, stirring until well combined.
- Spoon about 1 cup of the filling into each of the tortillas and then fold and roll them as you would a burrito.
- Lay the chimichangas, seam side down, in a 9-by-13-inch baking dish lined with aluminum foil and lightly greased.
- Spray tops of tortillas with olive oil, butter or cooking spray.
- Bake in oven 15-20 minutes.
- Switch the oven setting to broil and broil for 2-3 minutes.
- Remove the pan from the oven and carefully turn the chimichangas over.
- Return to the oven and let broil an additional 2-3 minutes on the other side.
- In a small bowl, combine the sour cream and remaining 1/2 cup of salsa.
- Serve chimichangas with a generous spoonful of the salsa and sour cream mixture on top.