Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga recipe.
You won’t even miss these Baked Chicken Chimichangas being fried because they get nice and crispy in this oven-fried version! These chimichangas can easily be made at home so keep this recipe in your keeper file.
Baked Chicken Chimichangas with sour cream, guacamole, and tomato on a plate.
Coming back from Hawaii was hard to do. Sunset dinners on the beach, live music, and Chocolate Souffle for dessert.
So this Monday has been exceptionally jarring. Early mornings are not something I easily snap back into.
I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.
Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find.
The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time.
Ingredients:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
Directions:
Step 1: Prepare the Filling
- Mixing the Cheeses and Seasoning: In a bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
- Add Chicken: Fold in the shredded cooked chicken until evenly mixed with the cheese mixture.
Step 2: Assemble the Chimichangas
- Fill and Roll: Divide the chicken and cheese mixture among the 8 flour tortillas. Tuck in the sides and roll up each tortilla to enclose the filling.
Step 3: Bake the Chimichangas
- Preheat and Arrange: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Baking: Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray.
- Bake: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes or until golden and crispy.
Step 4: Serve and Enjoy
- Garnish and Serve: Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa on the side.
