This is an easy way to enjoy a quick Mexican meal.  I used a rotisserie chicken for my filling which made it super easy and delicious.  I love to use poblano peppers, but you could also use jalapeños if you prefer.  A quick sauté of all the ingredients and you are set to go.  I love to serve this with some homemade pico and guacamole.  So good!

Makes 10-12 portions


for chimichangas:


  • 3 cups chopped rotisserie chicken
  • 1 onion, finely diced
  • 3 cloves chopped garlic
  • 1 cup frozen corn, thawed
  • 1 tablespoon olive oil
  • 1 15 ounce can of black beans, rinsed and drained
  • 1/4 cup favorite queso
  • 1 1/2 cup shredded Mexican blend cheese
  • 1 teaspoon coriander
  • 3 teaspoons ground cumin
  • chili powder to taste
  • 1 teaspoon dried oregano
  • juice of one lime
  • salt and pepper to taste
  • 12 flour tortillas (8 inches), warmed
  • 1 tablespoon butter, melted
  • Sour cream, optional

for pico:

  • 2 cups, chopped san marzano or cherry tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup finely diced red onion
  • 1 small jalapeño, finely diced
  • 1 teaspoon cumin
  • juice of 1 lime
  • drizzle of olive oil
  • kosher salt and pepper


Preheat oven to 375°.  Heat a large skillet with olive oil on medium heat.  Add onion, garlic and poblano and sauté until tender about 5-7 minutes.  Add seasonings, corn and black beans and continue to sauté for another few minutes.  Add chicken, cheese and queso. Spoon about 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan lined with parchment paper. Brush each with melted butter.  Bake, uncovered, 20-25 minutes or until heated through.  While chimichangas are baking, make your pico by combining all ingredients in a bowl.  Remove from oven and serve with pico on top, sour cream, guacamole, and picante sauce as desired.  Enjoy!!