Bringing the zest and vibrance of traditional Mexican cuisine to your kitchen doesn’t always require hours over the stove. For those evenings when the cravings for something deliciously spicy yet quick are high, Baked Chicken Chimichangas are your answer. This dish combines the creamy, tangy flavors of cheese and the bold kick of taco seasoning with the heartiness of shredded chicken, all wrapped up in a golden, crispy tortilla. Not only is it remarkably easy to prepare, but it’s also a perfect way to bring everyone to the table, eager for a bite.
This recipe offers a clever twist on the classic deep-fried chimichangas, giving you all the delightful textures and flavors but with less oil, making it a healthier option. Whether you’re cooking for a busy weekday meal or a casual weekend dinner, these oven-baked chimichangas ensure a satisfying meal without the fuss. The following steps will guide you through creating a dish that’s bound to become a new favorite in your meal rotation.
Baked Chicken Chimichangas Recipe
Ingredients:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tablespoons taco seasoning
- 1 pound 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 your oven to 350°F (175°C). In a large bowl, stir together the cream cheese, Pepperjack cheese, and taco seasoning until well combined.
- Fold the shredded chicken into the cheese mixture until evenly incorporated.
- Divide the chicken and cheese mixture among the flour tortillas. Tuck in the sides of each tortilla and roll them up tightly.
- Place the rolled tortillas seam side down in a 9×13-inch baking dish that has been sprayed with cooking spray.
- Spray the tops of the chimichangas lightly with cooking spray. This will help them turn golden and crisp in the oven.
- Bake in the preheated oven for 15 minutes, then carefully turn the chimichangas over and continue baking for another 15 minutes, or until they are crispy and golden brown.
- Serve the baked chimichangas hot, topped with shredded cheddar cheese and green onions. Offer sour cream and salsa on the side for dipping.
