Description

These baked chicken chimichangas are an easy and delicious meal featuring tender shredded chicken mixed with creamy cheeses and taco seasoning, rolled in flour tortillas, and baked to golden, crispy perfection. Served with classic garnishes like shredded cheddar, green onions, sour cream, and salsa, this recipe makes a satisfying and crowd-pleasing Mexican-inspired dinner.

Ingredients

Scale

Filling

8 oz cream cheese
8 oz Pepperjack cheese, shredded
1 1/2 tbsp taco seasoning
1 lb cooked chicken, shredded

Assembly

8 flour tortillas
Cooking spray

Garnish and Serving

Shredded cheddar cheese (for garnish)
Green onions, sliced (for garnish)
Sour cream (for serving)
Salsa (for serving)

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Instructions

Mix the Cheeses and Seasoning: In a medium bowl, thoroughly stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until the mixture is smooth and evenly combined.
Add Chicken: Fold in the shredded cooked chicken into the cheese and seasoning mixture, ensuring the chicken is evenly coated and well distributed throughout.
Fill and Roll: Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Tuck in the sides of the tortillas and roll them tightly into 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 with cooking spray to help achieve a crispy texture. Bake for 15 minutes, then carefully flip each chimichanga and bake for an additional 15 minutes, until golden brown and crispy on all sides.
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

Ensure chicken is fully cooked before shredding and adding to the filling.
Using cooking spray on the chimichangas helps them crisp up in the oven without frying.
You can substitute Pepperjack cheese for Monterey Jack or a Mexican cheese blend if desired.
If you prefer a spicier filling, add more taco seasoning or a pinch of cayenne pepper.
Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.