If you’re craving a Mexican-inspired meal that’s both comforting and exciting, you’ve got to try this Baked Chicken Chimichangas: Easy and Delicious Recipe. These chimichangas are bursting with melty Pepperjack and cream cheese, perfectly seasoned chicken, and baked to golden, crispy perfection without the mess or calories of frying. It’s a fantastic dish that’s as simple to make as it is satisfying to eat, perfect for any weeknight dinner or casual get-together.
Ingredients You’ll Need
All the ingredients for this Baked Chicken Chimichangas: Easy and Delicious Recipe are straightforward yet essential, bringing together creaminess, spice, and that classic crisp tortilla shell. Each component plays a role in delivering a perfect balance of flavor, texture, and color in every bite.
- Cream cheese: This adds a smooth, rich base that binds everything together and keeps the filling luscious.
- Pepperjack cheese, shredded: For a little spicy kick and a gooey cheese pull that makes each bite irresistible.
- Taco seasoning: Brings that signature bold and zesty flavor that makes this dish unmistakably Mexican.
- Cooked chicken, shredded: The hearty, protein-packed star of the filling, adding satisfying texture and flavor.
- Flour tortillas: These wrap up the cheesy chicken mixture and bake up crispy and golden, holding all the filling inside perfectly.
- Cooking spray: Helps crisp up the tortillas in the oven for that perfect baked crunch.
- Shredded cheddar cheese (for garnish): Adds a sharp pop of color and flavor on top.
- Green onions (for garnish): Fresh and vibrant, they brighten up the presentation and taste.
- Sour cream and salsa (for serving): Classic dips that add creaminess and tang to balance the spices.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Mix the Cheesy Filling
Start by stirring together the cream cheese, shredded Pepperjack cheese, and taco seasoning until the mixture is smooth and fully combined. This flavorful base will coat the chicken beautifully and create that irresistible creamy texture inside each chimichanga.
Step 2: Fold in the Chicken
Next, gently fold the shredded cooked chicken into the cheese mixture. Make sure the chicken is evenly coated to ensure each bite delivers the perfect blend of savory chicken and cheesy goodness.
Step 3: Assemble the Chimichangas
Lay out your flour tortillas on a clean surface. Divide the chicken and cheese mixture evenly among them. Fold in the sides tightly and roll each tortilla up into a neat wrap. This step is key to keeping the filling locked inside while baking.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking. Place the rolled chimichangas seam side down in the dish and spray the tops with cooking spray to help them crisp up in the oven. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 15 minutes until they turn a beautiful golden brown and crispy all over.
Step 5: Garnish and Serve
Once baked, remove the chimichangas from the oven and sprinkle shredded cheddar cheese and sliced green onions on top. Serve immediately with sour cream and salsa on the side for dipping and extra flavor bursts.
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
Adding shredded cheddar cheese and fresh green onions on top not only elevates the look of your chimichangas but also adds layers of flavor and a delightful contrast in texture. Don’t skip the dollop of cooling sour cream and a spoonful of zesty salsa on the side—they’re the perfect partners for these cheesy rolls.
Side Dishes
These chimichangas pair wonderfully with simple sides like a crisp Mexican street corn salad, cilantro lime rice, or even a fresh mixed greens salad with avocado. The lightness of these sides balances the richness of the baked chimichangas beautifully.
Creative Ways to Present
For a fun twist, turn your baked chimichangas into a festive party platter by slicing them in halves or thirds and arranging them on a colorful tray with bowls of guacamole, pico de gallo, and chipotle crema. They’re sure to be a hit at any gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichangas: Easy and Delicious Recipe are fantastic cold but can be stored in an airtight container in the refrigerator for up to 3 days. This makes for a convenient and tasty next-day lunch or dinner option.
Freezing
If you want to prep ahead or save some for later, wrap each chimichanga tightly in foil or plastic wrap and place in a freezer-safe bag. They freeze well for up to 2 months and can be baked straight from frozen with just a bit more time in the oven.
Reheating
To reheat, pop your leftover chimichangas in a preheated 350°F oven for 15 to 20 minutes until warmed through and crispy again. Avoid microwaving if you want to keep that satisfying crunch.
FAQs
Can I substitute the cooked chicken with another protein?
Absolutely! You can use cooked shredded turkey, ground beef, or even a plant-based meat substitute. Just make sure it’s well-seasoned to keep that bold flavor.
Is it possible to make these gluten-free?
Yes, swap out the flour tortillas for your favorite gluten-free tortillas. The recipe will still bake up beautifully and taste amazing.
Can I add vegetables to the filling?
Definitely! Finely chopped bell peppers, corn, or even jalapeños can add extra color and flavor to the filling without overpowering the cheesy goodness.
Why bake instead of fry the chimichangas?
Baking makes this recipe healthier by cutting down on oil and mess, while still achieving that crunchy exterior we all love in chimichangas.
Can I prepare the chimichangas ahead of time before baking?
You sure can! Assemble them, cover tightly, and refrigerate for a few hours or overnight. Just add a few extra minutes to the baking time if baking directly from cold.
Final Thoughts
This Baked Chicken Chimichangas: Easy and Delicious Recipe is a true crowd-pleaser that combines flavor, convenience, and that perfect homemade feel. Whether you’re feeding family or friends, these chimichangas deliver a delightful punch of cheesy, spicy comfort that’s absolutely worth making again and again. Give it a try, and I promise you’ll have a new favorite go-to Mexican-inspired recipe at your fingertips!
Print
Baked Chicken Chimichangas: Easy and Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 chimichangas (4 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These baked chicken chimichangas are a delicious and easy-to-make Mexican-inspired dish featuring a creamy, cheesy chicken filling wrapped in crispy flour tortillas. Perfectly seasoned with taco spices and baked to golden perfection, they make an ideal meal served with classic toppings like cheddar cheese, green onions, sour cream, and salsa.
Ingredients
Filling
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Other Ingredients
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for garnish)
- Green onions, sliced (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 until the mixture is smooth and well combined.
- Add the chicken: Fold in the shredded cooked chicken into the cheese mixture, mixing thoroughly so the chicken is evenly coated with the cheese and seasoning.
- Assemble the chimichangas: Lay out the flour tortillas on a flat surface. Evenly divide the chicken and cheese mixture among the tortillas. Tuck in the sides of each tortilla and roll them up tightly to form chimichangas.
- Bake the chimichangas: 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 lightly with cooking spray. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 15 minutes until they are golden brown and crispy.
- Garnish and serve: Remove the chimichangas from the oven. Garnish with shredded cheddar cheese and sliced green onions. Serve warm with sour cream and salsa on the side for dipping.
Notes
- Using cooked shredded chicken is convenient; you can use rotisserie chicken or leftover cooked chicken.
- For extra crispiness, lightly spray the chimichangas with cooking oil before baking.
- Taco seasoning can be homemade or store-bought, adjust spice level to preference.
- To make this dish vegetarian, substitute the chicken with cooked beans or a plant-based protein.
- Serve immediately for the best texture, as the chimichangas may soften if stored for too long.
