1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a large bowl, combine the shredded chicken, BBQ sauce, chopped onion, corn, garlic powder, smoked paprika, salt, and pepper. Stir well to ensure everything is evenly mixed.
3. Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Sprinkle the shredded cheddar cheese on top of the chicken mixture.
4. To roll the chimichangas, fold the sides of each tortilla in over the filling, then roll from the bottom up, securing the filling inside.
5. Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil to help them crisp up during baking.
6. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.
Variations & Tips
For a spicier kick, you can add some chopped jalapeños or a dash of hot sauce to the chicken mixture. If you prefer a different kind of cheese, Monterey Jack or a Mexican blend works beautifully as well. For a vegetarian version, you can replace the chicken with black beans and additional veggies like bell peppers. To take these chimichangas to the next level, try topping them with homemade guacamole or salsa before serving.
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