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.
Find it online: https://avarecipe.com/baked-chicken-chimichangas/
