For Baking:

Cup of Yum
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
3. Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
4. Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with vegetable oil.
5. Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
6. Serve the baked chimichangas with sour cream, guacamole, and extra salsa on the side.

For Frying:

1. In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
2. Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
3. Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
4. Carefully lower the chimichangas into the hot oil, seam-side down, and fry for 2-3 minutes on each side, or until golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.
5. Using a slotted spoon, remove the fried chimichangas from the oil and drain on paper towels.
6. Serve the fried chimichangas with sour cream or crema, guacamole, and extra salsa on the side. Enjoy!