Baked Chicken Chimichangas Recipe
If you’re looking for a delicious, easy-to-make meal with a flavorful twist, these Baked Chicken Chimichangas are the perfect choice. This recipe combines creamy cheese, seasoned chicken, and a crisp tortilla shell to create a dish that’s as satisfying as it is simple.
Ingredients:
- 8 oz. package of cream cheese
- 8 oz. Pepperjack cheese, shredded
- 1 ½ tablespoons taco seasoning
- 1 lb. cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for topping)
- Green onions (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Instructions:
- Prepare the Filling: In a medium bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until smooth and well-blended. Fold in the shredded chicken until fully coated.
- Assemble the Chimichangas: Divide the chicken mixture evenly among the flour tortillas. Tuck in the sides of each tortilla and roll it up tightly to form a neat package.
- Prepare for Baking: Arrange the rolled tortillas seam-side down in a 9×13-inch baking dish that has been lightly sprayed with cooking spray. Lightly spray the tops of the tortillas with cooking spray to help them crisp up during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the chimichangas for 15 minutes. Then, carefully turn them over and bake for an additional 15 minutes until golden brown and crispy.
- Serve and Garnish: Once baked, remove the chimichangas from the oven. Sprinkle with shredded cheddar cheese and garnish with sliced green onions. Serve hot with sour cream and salsa on the side for dipping.
Tips for Success:
- For extra flavor, try adding diced green chilies or sautéed onions to the chicken mixture.
- If you prefer a spicier kick, use spicy Pepperjack cheese or add a pinch of cayenne pepper to the filling.
- Serve alongside a fresh side salad or Mexican rice for a complete meal.
