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If you’re looking for a delicious and slightly healthier twist on a classic Mexican favorite, these Baked Chicken Chimichangas are the perfect choice.
Unlike their fried counterparts, these chimichangas are baked to a golden, crispy perfection, offering all the flavors you love without the extra oil.
Filled with a creamy, cheesy chicken mixture, they make for an incredibly satisfying meal that’s perfect for family dinners or casual get-togethers.
Top them with your favorite garnishes, and you’ve got a dish that’s sure to be a hit!
Ingredients
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for garnish)
- Green onions, sliced (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Directions
Step 1: Prepare the Filling
In a large mixing bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning. Stir until the mixture is smooth and well-blended. This cheesy mixture forms the creamy base of your chimichanga filling, bringing together all the spicy, savory flavors.
Next, fold in the shredded cooked chicken. Mix thoroughly to ensure the chicken is evenly coated with the cheese mixture. The chicken adds a hearty element to the dish, making these chimichangas a satisfying main course.
Step 2: Assemble the Chimichangas
Lay out the flour tortillas on a flat surface. Divide the chicken and cheese mixture evenly among the tortillas. Spoon the filling down the center of each tortilla, leaving space at the edges for rolling.
To roll the chimichangas, start by folding in the sides of each tortilla over the filling. Then, roll the tortilla tightly from one end to the other, enclosing the filling completely. The rolled tortillas should be secure enough to hold the filling without unrolling.
Step 3: Bake the Chimichangas
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Place the rolled chimichangas seam side down in the prepared baking dish. This positioning helps them stay intact during baking. Spray the tops of the chimichangas with cooking spray to promote even browning and crisping in the oven.
Bake the chimichangas for 15 minutes. After 15 minutes, carefully turn them over to ensure even cooking on all sides, and bake for an additional 15 minutes, or until the tortillas are golden and crispy.
Step 4: Serve and Enjoy
Once baked, remove the chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese and sliced green onions for added flavor and a pop of color.
Pair these chimichangas with a dollop of sour cream and a side of salsa to enhance the flavors. The tangy sour cream and zesty salsa perfectly complement the creamy, cheesy filling.
Tips
- Chicken Prep: For a quicker meal, use rotisserie chicken or leftover cooked chicken. Shred it finely to mix well with the cheese.
- Cheese Swap: If you prefer a milder flavor, substitute the Pepperjack cheese with Monterey Jack or cheddar cheese.
- Crispier Chimichangas: For an extra crispy finish, you can brush the chimichangas with melted butter before baking.
- Garnish Ideas: In addition to cheddar cheese and green onions, consider adding diced tomatoes, avocado slices, or a squeeze of lime juice for a fresh touch.
These Baked Chicken Chimichangas offer all the deliciousness of traditional chimichangas but with less guilt. Perfect for a cozy family dinner or a festive gathering, they are sure to become a new favorite in your recipe collection. Enjoy!
