Baked Chicken Chimichangas are a healthier twist on the old Mexican classic chimichanga recipe. You won’t even miss this chimichanga being fried because they get nice and crispy in this oven-fried version!
These chicken chimichangas can easily be made at home for dinner so keep this chicken recipe in your keeper file.
I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.
Moving to Florida with the prominent Latin culture I thought I would have the same luxury but a good Mexican is surprisingly hard to find.
The closest decent Mexican joint is about a half-hour away so I end up making it at home most of the time.
Baked Chicken Chimichangas:
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
Stir together cream cheese, Pepperjack cheese, and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa. And Enjoy!!