Description
These Baked Chicken Chimichangas are a delicious twist on the classic fried version, featuring a creamy and spicy cheese and chicken filling wrapped in flour tortillas and baked to golden, crispy perfection. Perfect as a satisfying dinner or party appetizer.
Ingredients
Scale
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
- Mix the Cheeses and Seasoning: In a medium bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until the mixture is smooth and well combined.
- Add Chicken: Fold in the shredded cooked chicken evenly into the cheese and seasoning mixture, ensuring the filling is uniformly mixed.
- Fill and Roll: Lay out each flour tortilla flat and evenly divide the chicken and cheese mixture among them. Tuck in the sides of each tortilla and roll them up tightly to form chimichangas.
- Bake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Place the rolled chimichangas seam side down in the dish. Spray the tops lightly with cooking spray to help them crisp up. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 15 minutes until they are golden brown and crispy.
- 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 extra crispiness, you can brush the chimichangas with a little melted butter instead of cooking spray before baking.
- If you prefer a spicier kick, add some chopped jalapeños to the filling mixture.
- Leftover chimichangas can be refrigerated and reheated in the oven to retain their crisp texture.
- Using cooked rotisserie chicken can save preparation time.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas.
