Discover a delightful twist on traditional chimichangas with this easy-to-make and flavorful recipe for Baked Chicken Chimichangas.
Perfect for family dinners or casual gatherings, these chimichangas are filled with a creamy, cheesy chicken mixture and baked to golden perfection.
Serve them with your favorite toppings for a satisfying meal everyone will love!
Ingredients
For the filling:
- 8 oz cream cheese
- 8 oz Pepperjack cheese, shredded
- 1½ tbsp taco seasoning
- 1 lb cooked chicken, shredded
For assembly:
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for garnish)
- Green onions (for garnish)
- Sour cream
- Salsa
Instructions
Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
Step 2: In a bowl, mix cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
Step 3: Fold in the shredded chicken until the mixture is evenly coated.
Step 4: Divide the chicken mixture evenly among the tortillas. Fold in the sides and roll up tightly to enclose the filling.
Step 5: Place the rolled chimichangas seam-side down in the prepared baking dish. Spray the tops lightly with cooking spray.
Step 6: Bake for 15 minutes. Turn the chimichangas over and bake for an additional 15 minutes, or until golden and crispy.
Step 7: Remove from the oven. Garnish with shredded cheddar cheese, green onions, and serve with sour cream and salsa.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, warm corn tortillas slightly before filling to make them easier to roll.
2. How can I make these chimichangas spicier?
Add diced jalapeños or hot sauce to the chicken mixture for extra heat.
3. Can I prepare these chimichangas ahead of time?
Yes, assemble and refrigerate them. Bake when ready to serve.
4. Can I freeze these chimichangas?
Yes, freeze before baking. Thaw overnight in the refrigerator and bake as directed.
5. How do I prevent the tortillas from becoming soggy?
Spray the tops with cooking spray and bake on a preheated dish.
6. What toppings pair well with baked chimichangas?
Classic toppings include shredded cheddar, green onions, sour cream, and salsa.
7. Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly for this recipe.
8. How do I know when they’re done baking?
The chimichangas are done when golden brown and crispy outside.
9. What sides pair well with chimichangas?
Pair with Spanish rice, refried beans, or a fresh garden salad.
10. Can I make them without cheese?
Yes, omit the cheese or use a dairy-free alternative. Adjust seasoning to your taste.
Baked Chicken Chimichangas
Ingredients
For the filling:
- 8 oz cream cheese
- 8 oz Pepperjack cheese shredded
- 1½ tbsp taco seasoning
- 1 lb cooked chicken shredded
For assembly:
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese for garnish
- Green onions for garnish
- Sour cream
- Salsa
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- In a bowl, mix cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
- Fold in the shredded chicken until the mixture is evenly coated.
- Divide the chicken mixture evenly among the tortillas. Fold in the sides and roll up tightly to enclose the filling.
- Place the rolled chimichangas seam-side down in the prepared baking dish. Spray the tops lightly with cooking spray.
- Bake for 15 minutes. Turn the chimichangas over and bake for an additional 15 minutes, or until golden and crispy.
- Remove from the oven. Garnish with shredded cheddar cheese, green onions, and serve with sour cream and salsa.
