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

Scale

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)

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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.