Baked Chicken Chimichangas offer all the deliciousness of a traditional fried chimichanga but with a healthier twist. Filled with a creamy, cheesy mixture of cream cheese, shredded chicken, and taco seasoning, these chimichangas are baked to crispy perfection and served with your favorite toppings. The result is a satisfying meal that’s full of flavor, but without the excess grease. Serve them for dinner or as a fun appetizer, and watch them disappear quickly!
Ingredients
- 8 oz package cream cheese, softened
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded (rotisserie chicken works well)
- 8 flour tortillas
- Cooking spray
- 1/2 cup shredded cheddar cheese (for topping)
- Green onions, chopped (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Directions
1. Prepare the Filling:
- In a large mixing bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until smooth and well combined.
- Add the shredded chicken and fold it into the cheese mixture until evenly mixed.
2. Fill the Tortillas:
- Lay the flour tortillas flat on a clean surface.
- Divide the chicken mixture evenly among the tortillas, placing the filling in the center of each tortilla.
- Tuck in the sides of the tortilla and roll it up tightly to form a burrito-like shape.
3. Arrange in Baking Dish:
- Lightly spray the bottom of a 9×13-inch baking dish with cooking spray.
- Place the rolled chimichangas seam-side down in the dish. Arrange them in a single layer, ensuring they are not overcrowded.
4. Bake:
- Spray the tops of the chimichangas lightly with cooking spray to help them crisp up during baking.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes.
- After 15 minutes, flip each chimichanga over and bake for an additional 15 minutes, or until they are golden brown and crispy on all sides.
5. Serve:
- Once baked, remove the chimichangas from the oven and sprinkle with shredded cheddar cheese while they are still hot so the cheese melts.
- Garnish with chopped green onions.
- Serve with sour cream and salsa on the side for dipping.
Servings and Timing
- Servings: 8 chimichangas (1 per person, or 2 for hearty eaters)
- Prep Time: 15 minutes
- Cooking Time: 30 minutes (15 minutes per side)
- Total Time: 45 minutes
Variations
- Spicy Option: Add diced jalapeños or a splash of hot sauce to the filling mixture for a spicier kick.
- Vegetarian Version: Substitute the chicken with black beans or a combination of sautéed vegetables like bell peppers, onions, and zucchini for a vegetarian chimichanga.
- Different Cheeses: Experiment with other cheeses like Monterey Jack, Colby, or even a blend of mozzarella for different textures and flavors.
- Make It Healthier: Use whole wheat or low-carb tortillas for a healthier option, and consider using light cream cheese or Greek yogurt to reduce calories.
Storage/Reheating
- Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat chimichangas in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through and crispy again. Alternatively, you can reheat them in the microwave, but they will not be as crispy.
10 FAQs About Baked Chicken Chimichangas
- Can I fry these chimichangas instead of baking them? Yes, you can fry them for a more traditional chimichanga experience. Heat oil in a deep pan, and fry the chimichangas until golden brown, turning to ensure even cooking.
- Can I use store-bought rotisserie chicken? Yes! Rotisserie chicken is an excellent shortcut and adds extra flavor to the chimichangas.
- What can I use instead of Pepperjack cheese? If you prefer a milder flavor, you can substitute Pepperjack with Monterey Jack, mozzarella, or cheddar cheese.
- Can I freeze these chimichangas? Yes, you can freeze them before baking. Wrap each chimichanga tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months. When ready to bake, simply bake from frozen at 350°F (175°C) for about 30-35 minutes, flipping halfway through.
- Can I make the filling ahead of time? Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just assemble the chimichangas and bake them when you’re ready.
- Can I add vegetables to the filling? Yes! Bell peppers, onions, corn, or spinach would all be great additions to the chicken filling.
- What sides go well with chimichangas? Chimichangas pair well with sides like Mexican rice, guacamole, refried beans, or a simple side salad with avocado.
- Can I use corn tortillas instead of flour tortillas? You can use corn tortillas, but they tend to break when rolling. If you use corn tortillas, you may want to warm them up first to make them more pliable.
- What if I don’t have taco seasoning? If you don’t have taco seasoning, you can create your own using a blend of chili powder, cumin, garlic powder, onion powder, and paprika.
- How can I make these chimichangas spicier? Add some diced jalapeños to the filling, or drizzle the chimichangas with spicy salsa or hot sauce before serving.
Conclusion
Baked Chicken Chimichangas are a delicious and easy-to-make meal that is both crispy and cheesy, without the added grease of traditional fried chimichangas. With a creamy filling of chicken, cheese, and taco seasoning, they are a crowd-pleasing option for dinner or a fun party snack. Customize the flavors with your favorite toppings or spice level, and enjoy a satisfying, flavorful dish that’s sure to become a family favorite.