Description
These Baked Chicken Chimichangas are an easy and delicious twist on a classic favorite. Cream cheese and Pepperjack blend with seasoned shredded chicken, all wrapped in flour tortillas and baked to golden perfection. A healthier alternative to frying, they’re crispy, cheesy, and perfect for a family dinner or casual gathering.
Ingredients
Scale
Filling
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Wraps
- 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 becomes smooth and well combined.
- Add Chicken: Fold the shredded cooked chicken into the cheese mixture, making sure the chicken is evenly coated with the seasoning and cheese blend.
- Fill and Roll: Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas. Spoon the filling onto each tortilla, tuck in the sides, and roll 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 gently with cooking spray to promote crisping. Bake for 15 minutes, then carefully flip each chimichanga and bake for another 15 minutes or until they turn golden brown and crispy.
- Serve: Remove the chimichangas from the oven. 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 broil the chimichangas for 1-2 minutes after baking, keeping a close watch to avoid burning.
- Use rotisserie chicken or leftover roasted chicken to save time.
- Feel free to add finely chopped jalapeños or corn to the filling for added flavor and texture.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas that can hold the filling without tearing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
