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Baked Chicken Chimichangas: Easy and Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: Kimberly
  • 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

  1. Prepare the cheese mixture: In a medium bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until smooth and well combined.
  2. Add the chicken: Fold the shredded cooked chicken into the cheese mixture, making sure the chicken is evenly coated and thoroughly mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/baked-chicken-chimichangas-easy-and-delicious-recipe-2/