Description
These Baked Chicken Chimichangas are an easy and delicious twist on a Mexican favorite, featuring a creamy, cheesy chicken filling wrapped in crispy baked tortillas. Perfect for a crowd or quick weeknight dinner, they combine the rich flavors of cream cheese, Pepperjack cheese, and seasoned chicken, baked to golden perfection and garnished with cheddar cheese and green onions. Serve with sour cream and salsa for a tasty and satisfying meal.
Ingredients
Filling
- 8 oz cream cheese
- 8 oz shredded Pepperjack cheese
- 1 1/2 tbsp taco seasoning
- 1 lb cooked shredded chicken
Other Ingredients
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese, for garnish
- Sliced green onions, for garnish
- Sour cream, for serving
- Salsa, for serving
Instructions
- Prepare the Cheese Mixture: Stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning in a bowl until the mixture is smooth and well combined.
- Add Chicken: Fold the shredded cooked chicken into the cheese mixture, ensuring it is evenly mixed throughout for consistent flavor in every bite.
- Assemble Chimichangas: Lay out the tortillas on a flat surface and evenly divide the chicken and cheese filling among them. Fold in the sides of each tortilla and roll them up tightly to form chimichangas.
- Bake: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray. Place the rolled chimichangas seam side down in the dish. Spray the tops of the chimichangas with additional cooking spray to promote crispiness. Bake for 15 minutes, then carefully flip each chimichanga, bake for another 15 minutes until both sides are golden and crispy.
- Garnish and Serve: Remove the chimichangas from the oven and garnish with shredded cheddar cheese and sliced green onions. Serve hot with sour cream and salsa on the side for dipping.
Notes
- For even crispier chimichangas, ensure you spray both sides of the rolled tortillas with cooking spray before baking.
- Use flour tortillas that are large enough to fully enclose the filling without tearing.
- This recipe works well with leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to add some diced jalapeños or hot sauce inside the filling for a spicier version.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
