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If you are craving a dish that combines crispy, cheesy goodness with the warmth of tender shredded chicken, then you have to try this Baked Chicken Chimichangas: Easy and Delicious Recipe. These chimichangas offer all the flavors you love from traditional fried versions but with a lighter, oven-baked twist that makes them perfect for any night of the week. Packed with creamy Pepperjack cheese, seasoned chicken, and wrapped in soft flour tortillas that crisp up beautifully in the oven, this recipe brings bold Tex-Mex comfort food into your home kitchen with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for these chimichangas to shine. Each item plays its part in building the perfect balance of creaminess, spice, and crunch that will keep you coming back for more.
- Cream cheese (8 oz): Adds creamy richness to meld the filling together smoothly.
- Pepperjack cheese, shredded (8 oz): Brings a melty, mildly spicy kick that complements the taco seasoning.
- Taco seasoning (1 1/2 tbsp): Infuses the filling with classic southwestern spices for bold flavor.
- Cooked chicken, shredded (1 lb): The hearty protein base that soaks up all the delicious seasoning.
- Flour tortillas (8): Soft and pliable wraps that crisp beautifully when baked.
- Cooking spray: Ensures a golden, crispy exterior without the need for frying.
- Shredded cheddar cheese (for garnish): Adds extra cheesy goodness and color on top after baking.
- Green onions (for garnish): Provide a fresh, vibrant crunch to balance the richness.
- Sour cream and salsa (for serving): Essential accompaniments that bring coolness and tang to every bite.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Prepare the Cheese and Seasoning Mixture
Start by stirring together the cream cheese, shredded Pepperjack cheese, and taco seasoning. Mixing them until smooth creates a luscious, flavorful base that will coat every shred of chicken perfectly, ensuring each bite bursts with cheesy goodness.
Step 2: Fold in the Shredded Chicken
Next, gently fold in the shredded cooked chicken until it’s completely combined with the cheese mixture. This step is crucial because it distributes the chicken evenly, so every chimichanga has the ideal balance of meat and creamy filling.
Step 3: Roll the Chimichangas
Lay your flour tortillas flat and divide the chicken and cheese filling equally among them. Be sure to tuck in the sides nicely and roll each tortilla tightly to keep the filling secure while baking. This tight wrapping helps the chimichangas hold their shape and crisp nicely in the oven.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray. Place the chimichangas seam side down to prevent them from unrolling. Give the tops a light spritz with cooking spray so they develop a gorgeous, crispy crust. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 15 minutes until perfectly golden and crisp.
Step 5: Garnish and Serve
Once baked, remove the chimichangas from the oven and sprinkle with shredded cheddar cheese and sliced green onions for a pop of brightness and extra cheesiness. Serve them hot with dollops of sour cream and your favorite salsa for dipping — you’re in for a delightful Tex-Mex feast!
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
Enhance your chimichangas by topping them with shredded cheddar cheese for extra gooeyness and freshly sliced green onions that add a light crunch and subtle onion flavor. These garnishes not only elevate the presentation but also add layers of texture and taste.
Side Dishes
These chimichangas pair wonderfully with a fresh side salad or creamy Mexican-style rice and refried beans. The simplicity and vibrant flavors of the sides complement the richness of the chimichangas, creating a balanced and satisfying meal.
Creative Ways to Present
Get playful by serving your baked chimichangas in rustic cast iron skillets straight from the oven for a cozy, family-style presentation. You can also cut them in halves or thirds to create bite-sized appetizers perfect for gatherings or game-day snacking.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the baked chimichangas in an airtight container in the refrigerator for up to 3 days. Keeping them sealed well ensures they stay moist inside while retaining their crispness as much as possible.
Freezing
You can freeze unbaked, rolled chimichangas by wrapping each tightly in plastic wrap and placing them in a freezer-safe container or bag. They can be frozen for up to 2 months, making it easy to have a quick meal ready whenever cravings hit.
Reheating
To reheat, place the chimichangas on a baking sheet lined with foil and bake at 350°F (175°C) until warmed through and crisp on the outside, usually about 15 minutes. Avoid microwaving if you want to keep the outside delightfully crunchy.
FAQs
Can I use another type of cheese instead of Pepperjack?
Absolutely! Monterey Jack or a mild Cheddar would work well if you prefer a less spicy option, but Pepperjack gives that signature subtle kick that brings these chimichangas to life.
Do I have to use cooked chicken, or can I cook it as part of the recipe?
Using pre-cooked chicken saves time and makes this recipe quicker to assemble, but you can certainly cook and shred fresh chicken breasts beforehand for maximum freshness.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the chicken for seasoned black beans or sautéed vegetables like bell peppers and onions for a satisfying meatless version.
Can I prepare these chimichangas ahead of time and bake them later?
Definitely. Assemble and roll them, then refrigerate or freeze. When ready to eat, just bake them straight from the fridge or thawed from the freezer, adjusting baking time as needed.
What can I serve with sour cream and salsa for dipping?
Guacamole, pico de gallo, or a tangy cilantro lime sauce all pair beautifully, giving you delightful variety and freshness alongside the baked chimichangas.
Final Thoughts
You truly can’t go wrong with this Baked Chicken Chimichangas: Easy and Delicious Recipe—it’s a trusty crowd-pleaser that combines comfort, flavor, and simplicity in one dish. Whether you’re cooking for a family dinner or a casual get-together, these chimichangas will become an instant favorite. So go ahead, gather your ingredients, preheat that oven, and enjoy the magic of this delicious Tex-Mex treat!
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Baked Chicken Chimichangas: Easy and Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 chimichangas (4 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Description
These Baked Chicken Chimichangas are an easy and delicious Tex-Mex inspired recipe featuring shredded chicken mixed with creamy Pepperjack cheese and taco seasoning, wrapped in flour tortillas and baked until golden and crispy. Perfect for a quick weeknight dinner or casual gathering.
Ingredients
Filling
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Assembly
- 8 flour tortillas
- Cooking spray
Garnish & Serving
- Shredded cheddar cheese (for garnish)
- Green onions, sliced (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Prepare the cheese mixture: In a medium bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until smooth and well combined.
- Add the chicken: Fold the shredded cooked chicken into the cheese mixture, making sure the chicken is evenly coated and thoroughly mixed.
- Assemble chimichangas: Lay out the flour tortillas on a clean surface. Evenly divide the chicken and cheese filling among the tortillas. Fold in the sides and roll up each tortilla tightly to enclose the filling.
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Bake the chimichangas: Place the rolled chimichangas seam side down in the baking dish. Lightly spray the tops of the chimichangas with cooking spray to help them crisp up. Bake for 15 minutes, then carefully flip each chimichanga over and bake for an additional 15 minutes, or until they are golden brown and crispy.
- Garnish and serve: Remove the chimichangas from the oven and sprinkle with shredded cheddar cheese and sliced green onions. Serve hot with sides of sour cream and salsa for dipping.
Notes
- Use cooked chicken such as rotisserie or leftover grilled chicken for convenience.
- If you prefer a spicier filling, add extra taco seasoning or a pinch of cayenne pepper.
- To make your chimichangas extra crispy, feel free to spray them generously with cooking spray before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
