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
Scale
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
