Why You’ll Love This Recipe
- Crispy and Delicious: Baked, not fried, but still perfectly crispy and golden.
- Flavorful Filling: A creamy mixture of cheese and shredded chicken, with taco seasoning for a zesty kick.
- Customizable: Easily adjust the fillings or toppings to suit your taste.
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
- Green onions, for garnish
- Sour cream
- Salsa
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling: Mix cream cheese, shredded Pepperjack cheese, and taco seasoning in a bowl. Add shredded chicken and mix thoroughly.
- Assemble the Chimichangas: Divide the chicken mixture among the tortillas. Roll them up, tucking in the sides.
- Bake the Chimichangas: Preheat oven to 350°F (175°C). Arrange chimichangas seam-side down in a greased baking dish. Spray the tops with cooking spray and bake for 15 minutes. Flip and bake another 15 minutes, until golden and crispy.
- Serve: Garnish with shredded cheddar cheese, green onions, sour cream, and salsa.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Beef Chimichangas: Substitute ground beef for the chicken.
- Vegetarian Chimichangas: Use black beans, corn, and vegetables instead of chicken.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.
- Freeze: Freeze unbaked chimichangas for up to 2 months. Thaw overnight and bake as usual.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, but warm them slightly to prevent cracking.
2. How can I make these spicier?
Add jalapeños or a dash of hot sauce to the filling.
3. Can I freeze them?
Yes, freeze before baking and thaw overnight before cooking.
4. Can I use leftover rotisserie chicken?
Yes, it’s a great time-saver.
5. What toppings are best?
Top with sour cream, salsa, shredded cheese, and green onions.
Conclusion
Baked Chicken Chimichangas are a flavorful, crispy meal that’s easy to make and customizable. Whether for a casual dinner or a gathering, these chimichangas are sure to be a hit!
Baked Chicken Chimichangas
These Baked Chicken Chimichangas are a healthier, crispy version of the classic deep-fried chimichangas. Filled with a creamy, cheesy chicken mixture, they’re baked to golden perfection and can be customized with your favorite toppings for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Filling:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 ½ tbsp taco seasoning
- 1 lb cooked chicken, shredded
For the Chimichangas:
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for topping)
- Green onions, for garnish
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Prepare the Filling:
- In a bowl, mix cream cheese, shredded Pepperjack cheese, and taco seasoning until smooth.
- Add shredded chicken and mix thoroughly to combine.
- Assemble the Chimichangas:
- Divide the chicken mixture among the flour tortillas.
- Roll up each tortilla, tucking in the sides to form a sealed chimichanga.
- Bake the Chimichangas:
- Preheat the oven to 350°F (175°C).
- Arrange the chimichangas seam-side down in a greased baking dish.
- Spray the tops with cooking spray and bake for 15 minutes.
- Flip the chimichangas and bake for an additional 15 minutes, or until golden and crispy.
- Serve:
- Garnish with shredded cheddar cheese, green onions, sour cream, and salsa. Serve immediately.
Notes
- Beef Chimichangas: Replace shredded chicken with ground beef for a variation.
- Vegetarian Chimichangas: Use black beans, corn, and sautéed vegetables as a filling.
- Spicy Kick: Add jalapeños or a splash of hot sauce to the filling for extra heat.
