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1
Preheat oven to 400F.
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In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro.
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Add the salsa and cheese.
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Stir to combine.
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Taste for seasoning and adjust as needed.
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Brush 4 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel.
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Wrap the towel around the tortillas.
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Microwave the tortillas for about 25 seconds.
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This heats the tortillas enough to make them pliable.
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Remove one tortilla from the kitchen towel and rewrap the others to keep them warm.
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Add 1/3 cup of the filling to the center of the tortilla.
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Wrap the chimichanga like you would a burrito.
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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.
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You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking).
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Place the chimi seam-side down on a parchment-lined baking sheet.
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Repeat with the other tortillas heating additional tortillas in the microwave when needed.
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Brush the tops and sides of each chimi with some oil.
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Bake for 23 to 26 minutes or until the chimis are golden and crispy.
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Serve with additional salsa, sour cream, or pico de gallo.
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Alternative Preparations:
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1) Use freshly grated 2% sharp cheddar.
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Regular cheddar is also tasty but releases a lot of oil when it melts.
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Pepper jack cheese works great for those who appreciate things on the spicy side.
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Feeling naughty?
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Use 12 oz of cheese.
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Its really tasty that way but increases the caloric content and level of saturated fat considerably.
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2) Make it vegetarian!
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Instead of chicken, add some red bell peppers, corn, and additional black beans.
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3) Use whole-wheat or low-carb tortillas.
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4) Instead of regular salsa, use salsa verde.
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Its really tasty this way!
