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If you’re craving something crispy, cheesy, and packed with bold flavors, you will absolutely love this Baked Chicken Chimichangas: Easy and Delicious Recipe. It’s a wonderful twist on a classic favorite that skips the frying but keeps all the satisfying textures and tastes you adore. Picture tender shredded chicken folded into a creamy, spicy cheese mixture, all wrapped snugly in warm tortillas and baked to golden perfection. This recipe is not only straightforward but also a guaranteed crowd-pleaser whether you’re feeding a family or entertaining friends.
Ingredients You’ll Need
These ingredients are simple yet incredibly impactful, each playing a vital role in making your baked chimichangas burst with flavor and texture. From the creamy cheeses to the perfectly seasoned chicken, everything works together harmoniously to create a dish that’s as colorful as it is delicious.
- Cream cheese (8 oz package): Adds a rich, creamy base that binds the mixture together and gives it a luscious texture.
- Pepperjack cheese, shredded (8 oz): Brings a mild spicy kick and gooey melted stretchiness for extra flavor excitement.
- Taco seasoning (1 1/2 tbsp): Infuses the chicken and cheese blend with bold, smoky Mexican spices ensuring every bite is bursting with zest.
- Cooked chicken, shredded (1 lb): Provides hearty protein and a tender texture that pairs perfectly with the cheese and spices.
- Flour tortillas (8): Soft and pliable, they are essential for wrapping and baking, giving that classic chimichanga feel without frying.
- Cooking spray: Keeps the chimichangas crisp on the outside during baking without adding unnecessary oil.
- Shredded cheddar cheese (for garnish): Adds a sharp, savory pop of color and flavor when sprinkled on top just before serving.
- Green onions (for garnish): Fresh and slightly pungent, they add a vibrant crunch and a beautiful contrast to the creamy interior.
- Sour cream (for serving): Offers a cooling, creamy dip that balances the spice and richness perfectly.
- Salsa (for serving): Adds a juicy, tangy element to round out the plate and bring each bite to life.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Mix the Cheeses and Seasoning
Start by combining the cream cheese, shredded Pepperjack cheese, and taco seasoning in a bowl. Stir everything together until you get a smooth, cohesive mixture. This blend is the flavor-packed heart of your chimichangas and sets the tone for the entire dish.
Step 2: Add Chicken
Next, gently fold the shredded cooked chicken into your cheese and seasoning mixture. Make sure it’s mixed evenly so each chimichanga will have that perfect balance of creamy, spicy cheese and tender chicken. This step is crucial for ensuring every bite is satisfyingly flavorful.
Step 3: Fill and Roll
Lay out your flour tortillas flat on a clean surface. Divide the chicken and cheese mixture evenly among them, placing it in the center of each tortilla. Fold in the sides to keep the filling tucked in, then roll them up tightly to form neat chimichangas. Tucking in the edges helps keep everything secure and sets you up for that golden crisp finish.
Step 4: Bake
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish generously with cooking spray to prevent sticking. Place the rolled chimichangas seam side down in the dish, then spray the tops lightly with cooking spray as well. Bake for 15 minutes, then carefully flip each chimichanga over and bake for another 15 minutes. You’re aiming for a golden, crispy exterior that delivers that irresistible crunch without frying.
Step 5: Serve
Once baked, remove the chimichangas from the oven and immediately garnish them with shredded cheddar cheese and sliced green onions. The warm cheese melts delightfully on top, and the fresh green onions add a lovely color and hint of sharpness. Serve them alongside sour cream and salsa for dipping — this is when the dish truly shines and brings everyone to the table for seconds.
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
Sprinkle freshly shredded cheddar cheese right after baking so it melts beautifully, then add thinly sliced green onions for a fresh bite and vibrant color. If you want a little extra zing, a sprinkle of chopped cilantro or a drizzle of hot sauce can also be fantastic. These garnishes not only elevate the dish’s appearance but add layers of texture and flavor that complement the creamy filling.
Side Dishes
Baked Chicken Chimichangas: Easy and Delicious Recipe pairs wonderfully with classic Mexican sides like Spanish rice and refried beans. A crisp, fresh salad or some roasted corn on the cob with a squeeze of lime can lighten the meal and add exciting contrasts. You can also keep it simple and serve with chips and guacamole for a fun, casual spread.
Creative Ways to Present
For a fun twist, slice your chimichangas in half diagonally and fan them out on a platter with colorful garnishes and dips. Serving them stacked with a drizzle of creamy salsa verde or chipotle sauce creates a stunning presentation that’s perfect for parties. You can also stuff them with additional fillings like black beans, corn, or sautéed veggies to customize the dish even further.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover chimichangas in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When packed properly, the flavors meld together even more, making the leftovers just as delightful as the first serving.
Freezing
You can freeze baked chimichangas easily! Wrap each chimichanga individually in foil or plastic wrap, then place them in a freezer-safe bag or container. They retain great flavor and texture for up to 2 months, making meal prep a breeze for busy nights.
Reheating
For best results, reheat baked chimichangas in the oven at 350°F for 10 to 15 minutes until warmed through and crispy again. Avoid microwaving if possible, since it tends to make the tortillas soggy. This way, you’ll enjoy the same crunchy, melty experience as fresh from the oven.
FAQs
Can I use a different type of cheese?
Absolutely! While Pepperjack adds a nice spicy note, you can swap it for Monterey Jack, mozzarella, or even a Mexican cheese blend depending on your preference. Just choose a cheese that melts well to keep the creamy texture.
Is it okay to use canned or leftover chicken?
Yes, cooked chicken from a rotisserie or canned chicken works perfectly. Just make sure it’s well-drained and shredded finely so it mixes easily with the cheese filling.
Can I make these gluten-free?
Definitely! Simply use gluten-free tortillas instead of flour tortillas. Many brands offer excellent options, and the baking method remains exactly the same.
What should I serve with baked chimichangas?
Classic sides like rice and beans work beautifully, but don’t overlook fresh salads, guacamole, or corn-based sides. They add vibrant colors and help balance the richness of the chimichangas.
Can I add vegetables to the filling?
Yes, finely chopped veggies like bell peppers, onions, or corn can be mixed into the chicken and cheese filling for extra nutrition and texture. Just sauté them briefly first to soften before adding.
Final Thoughts
You absolutely cannot go wrong with this Baked Chicken Chimichangas: Easy and Delicious Recipe. It’s approachable enough for weeknight dinners but impressive enough to serve guests. Once you try it, you’ll see why this baked version is a game changer—crispy, cheesy, and packed with so much flavor. Warm, comforting, and downright addictive, this is one recipe you’ll want to keep in your regular rotation for years to come. Happy cooking and even happier eating!
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Baked Chicken Chimichangas: Easy and Delicious Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
These Baked Chicken Chimichangas are an easy and delicious twist on a Mexican favorite. Creamy cream cheese and spicy Pepperjack cheese blend with seasoned shredded chicken, all wrapped in soft flour tortillas and baked to a crispy golden perfection. Perfect for a quick weeknight dinner that’s both satisfying and flavorful.
Ingredients
Filling
- 8 oz package cream cheese, softened
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Wraps and Toppings
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for garnish)
- Green onions, sliced (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Mix the Cheeses and Seasoning: In a medium bowl, stir together the softened cream cheese, shredded Pepperjack cheese, and taco seasoning until the mixture is smooth and well combined.
- Add Chicken: Fold in the shredded cooked chicken, mixing thoroughly so the chicken is evenly coated with the cheesy, seasoned blend.
- Fill and Roll: Lay out the flour tortillas on a flat surface. Divide the chicken and cheese mixture evenly among the tortillas, placing it in the center of each. Fold in the sides and roll tightly to enclose the filling completely.
- Bake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Arrange the rolled chimichangas seam side down in the dish. Spray the tops of the chimichangas with additional cooking spray to help them crisp up. Bake for 15 minutes, then carefully flip each chimichanga to the other side and bake for another 15 minutes or until golden brown and crispy.
- 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
- You can use rotisserie chicken as a quick option for shredded cooked chicken.
- Make sure the cream cheese is softened for easy mixing.
- Flour tortillas work best for wrapping and baking; smaller than burrito size tortillas might be harder to roll.
- Feel free to add more or less taco seasoning depending on your spice preference.
- For extra crispiness, you can broil the chimichangas for 1-2 minutes at the end of baking—watch carefully to avoid burning.
- These can be made ahead of time and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
