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
Scale
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.
