These Baked Chicken Chimichangas offer all the crispy goodness of traditional chimichangas without the mess of frying. Creamy, cheesy, and packed with seasoned chicken, they’re the perfect dish for a satisfying meal. Plus, they bake up golden and crispy, making them a healthier version of this Mexican favorite.
Baked Chicken Chimichangas: A Crispy, Cheesy Delight
Easy to make and bursting with flavor, these baked chimichangas are great for a weeknight dinner or when you’re craving something delicious but don’t want to fry. Serve them with all the fixings like cheddar cheese, sour cream, and salsa for a complete meal.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4-6
Equipment: 9×13 baking dish
Recipe Title: Baked Chicken Chimichangas
Ingredients:
- 8 oz cream cheese, softened
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tablespoons taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese, for garnish
- Green onions, for garnish
- Sour cream, for serving
- Salsa, for serving
Directions:
- Preheat the oven to 350°F.
- In a large bowl, mix together the cream cheese, shredded Pepperjack cheese, and taco seasoning.
- Fold in the shredded chicken until well combined.
- Divide the mixture evenly among the flour tortillas.
- Tuck in the sides of each tortilla and roll them up tightly.
- Lay the rolled tortillas seam-side down in a sprayed 9×13″ baking dish.
- Lightly spray the tops of the tortillas with cooking spray.
- Bake for 15 minutes, then flip the chimichangas over and bake for an additional 15 minutes until golden and crispy.
- Serve the baked chimichangas with shredded cheddar cheese, green onions, sour cream, and salsa.
These Baked Chicken Chimichangas are a delicious, crowd-pleasing meal that’s easy to prepare and full of flavor. Perfect for busy nights or weekend feasts, they’ll quickly become a family favorite!
