Description
These Baked Chicken Chimichangas are a delicious and healthier alternative to traditional fried chimichangas. Packed with seasoned shredded chicken, cheddar cheese, cream cheese, and a blend of spices, wrapped in large flour tortillas and baked until crispy and golden. Perfect for a flavorful Mexican-inspired main course that’s easy to prepare and perfect for a weeknight dinner.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/3 cup salsa
- 1/4 cup diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, softened cream cheese, salsa, diced green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined and creamy.
- Assemble Chimichangas: Lay one flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold the sides inward, then roll the tortilla tightly from one end to form a burrito shape, ensuring the filling is enclosed completely.
- Arrange on Baking Sheet: Place the rolled chimichanga seam side down on the prepared baking sheet to help them stay sealed during baking. Repeat the process with the remaining tortillas and filling.
- Brush with Butter or Oil: Lightly brush the tops of each chimichanga with melted butter or olive oil. This will help create a crispy and golden crust during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tortillas are golden brown and crispy. You may broil for the last 2 minutes if desired for extra crispiness—watch carefully to avoid burning.
- Garnish and Serve: Remove the chimichangas from the oven and sprinkle with chopped fresh cilantro if using. Serve immediately with your choice of sour cream, guacamole, or extra salsa for dipping.
Notes
- Serve with sour cream, guacamole, or extra salsa for dipping.
- Rotisserie chicken works well for quick preparation.
- For extra crispiness, broil the chimichangas for the last 2 minutes of baking but watch closely to prevent burning.
