If you are on the hunt for a meal that marries comfort and bold flavors effortlessly, look no further than this Baked Chicken Chimichangas: Easy and Delicious Recipe. It is a fantastic twist on the classic chimichanga, swapping frying for baking to create a lighter yet irresistibly crispy dish packed with creamy, spicy, cheesy goodness and tender shredded chicken. This recipe transforms simple ingredients into a show-stopping meal that everyone will love, making it perfect for weeknight dinners or casual gatherings with friends and family.
Ingredients You’ll Need
These ingredients are straightforward but pack a flavor punch and help create just the right texture and balance in our Baked Chicken Chimichangas: Easy and Delicious Recipe. Each one has an important role, whether it’s adding creaminess, spice, or the crispy finish we all crave.
- Cream cheese (8 oz): Brings luscious creaminess that binds all the filling ingredients together beautifully.
- Pepperjack cheese, shredded (8 oz): Adds a zesty kick and melts perfectly for a rich, gooey interior.
- Taco seasoning (1 1/2 tbsp): Infuses the filling with authentic Mexican-inspired spices for vibrant flavor.
- Cooked chicken, shredded (1 lb): Provides hearty protein and a tender bite that complements the cheesy filling.
- Flour tortillas (8): Serve as the sturdy wrap that crisps up fantastically without falling apart.
- Cooking spray: Ensures the chimichangas bake up golden and crispy without excess oil.
- Shredded cheddar cheese (for garnish): Offers a sharp contrast and a lovely melty topping.
- Green onions (for garnish): Add a fresh, mild onion flavor and a nice pop of color.
- Sour cream (for serving): Brings a cooling, creamy balance to the spices.
- Salsa (for serving): Provides a fresh, tangy kick that brightens every bite.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Mix the Cheeses and Seasoning
Start by combining the cream cheese and shredded Pepperjack cheese with the taco seasoning. Stir them together until everything is smooth and evenly blended. This mixture is where the magic begins, infusing the chimichangas with that creamy and spicy base that’s so addicting.
Step 2: Add Chicken
Next, fold in the shredded cooked chicken. Make sure the chicken is thoroughly mixed with the cheese and seasoning blend so every bite is loaded with flavor and perfectly moist.
Step 3: Fill and Roll
Lay out your flour tortillas on a clean surface, then divide the chicken mixture evenly among them. Carefully tuck in the sides, then roll each tortilla tightly to encase that delicious filling. This step is crucial to ensure the filling stays inside while baking and crisps up nicely on the outside.
Step 4: Bake
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking. Arrange your rolled chimichangas seam side down in the dish, then spray the tops with cooking spray as well. Bake for 15 minutes, then flip each chimichanga to the other side and continue baking for another 15 minutes. This method ensures a golden, crispy exterior without frying.
Step 5: Serve
Once baked to crispy, golden perfection, remove your chimichangas from the oven. Add shredded cheddar cheese and sliced green onions on top for that extra cheesy punch and fresh bite. Serve alongside dollops of sour cream and your favorite salsa for dipping. It’s an absolute crowd-pleaser!
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
Adding shredded cheddar cheese and thinly sliced green onions as garnishes not only adds vibrant color but also layers in more flavor and texture. The cheese melts gently on warm chimichangas, while the green onions provide brightness that balances the richness of the filling.
Side Dishes
For a satisfying meal, pair these chimichangas with simple sides like Spanish rice, refried beans, or a crisp tossed salad. These sides complement the smokiness and spice of the chimichangas without overshadowing them.
Creative Ways to Present
Feel like getting creative? Slice your baked chimichangas diagonally and fan them out on a plate, drizzling a creamy avocado sauce or chipotle mayo over the top. You could also turn them into mini portions — perfect for parties — by using smaller tortillas and serving with varied dips for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator for up to 3 days. They’ll stay tasty and maintain their texture when reheated properly.
Freezing
These chimichangas freeze wonderfully. Wrap them individually in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating to retain the best texture.
Reheating
To reheat, use an oven or toaster oven at 350°F for about 10-15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the tortillas soggy and diminish that lovely crunch.
FAQs
Can I use a different type of cheese?
Absolutely! While Pepperjack adds a spicy kick, you can try Monterey Jack for a milder flavor or a blend of cheddar and mozzarella for gooey stretchiness.
Is it necessary to bake instead of frying?
Baking is a healthier alternative that still achieves a wonderfully crispy texture without the mess and extra oil of frying. It’s perfect for easy cleanup and lighter meals.
Can I add vegetables to the filling?
Yes! Diced bell peppers, onions, or corn would all be delicious additions. Just sauté them first to soften and enhance their sweetness before mixing into the filling.
What can I substitute for the cream cheese?
If cream cheese isn’t available, you could use a thick sour cream or Greek yogurt, but the filling might be less firm. Cream cheese keeps the texture rich and helps bind everything together.
How can I make these chimichangas spicy?
Increase the amount of taco seasoning or add finely chopped jalapeños to the filling for a heat boost. You can also serve with a spicy salsa or drizzle with hot sauce.
Final Thoughts
With its irresistible blend of creamy, cheesy filling and perfectly crispy baked exterior, this Baked Chicken Chimichangas: Easy and Delicious Recipe is sure to become a favorite in your recipe collection. It’s simple to prepare but rich in flavor—a combination that’s hard to beat. Give it a try and enjoy sharing this delightful dish with those you love. Trust me, once you taste these chimichangas, you’ll be making them again and again!
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Baked Chicken Chimichangas: Easy and Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Baked Chicken Chimichangas are a crispy, flavorful twist on the classic fried chimichanga. This easy-to-make recipe combines creamy Pepperjack and cream cheese with seasoned shredded chicken, wrapped in flour tortillas, and baked to golden perfection. Served with shredded cheddar, green onions, sour cream, and salsa, these chimichangas are perfect for a satisfying dinner that’s both delicious and less greasy than traditional fried versions.
Ingredients
Cheese and Seasoning
- 8 oz cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
Chicken Filling
- 1 lb cooked chicken, shredded
Assembly
- 8 flour tortillas
- Cooking spray
Garnishes and Serving
- 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 cream cheese, shredded Pepperjack cheese, and taco seasoning until the mixture is smooth and well combined, ensuring the flavors are evenly distributed.
- Add Chicken: Fold the shredded cooked chicken into the cheese and seasoning mixture, mixing thoroughly so the chicken is evenly coated with the creamy mixture.
- Fill and Roll: Lay out the flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas. Tuck in both sides of each tortilla and then roll tightly to form each chimichanga.
- Bake: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking. Place the rolled chimichangas seam side down in the dish. Lightly spray the tops with cooking spray to help achieve a crispy texture. Bake for 15 minutes, then carefully flip each chimichanga and bake for an additional 15 minutes until they are golden brown and crispy on all sides.
- Serve: Remove the chimichangas from the oven and immediately garnish them with shredded cheddar cheese and sliced green onions. Serve hot with sides of sour cream and salsa for dipping or topping.
Notes
- For a spicier kick, add some chopped jalapeños to the chicken mixture.
- You can substitute cooked chicken with leftover rotisserie chicken for convenience.
- If desired, use whole wheat or low-carb tortillas for a healthier option.
- Ensure tortillas are tightly rolled to prevent filling from leaking during baking.
- Allow chimichangas to cool slightly before serving to avoid burns from hot filling.
