Baked Chicken Chimichangas are a delightful version of the classic Mexican dish. They are packed with flavor and are perfect for a family dinner or a fun get-together with friends. With a crispy outside and cheesy filling, these chimichangas are sure to please everyone at the table!
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Why Make This Recipe
This recipe is easy to prepare and uses ingredients you might already have at home. It’s a great way to use leftover chicken and is so delicious that it can quickly become a family favorite. Plus, you can customize the toppings to your liking. Whether it’s a weeknight meal or a weekend treat, these chimichangas are a hit!
How to Make Baked Chicken Chimichangas
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 (for serving)
- Green onions, chopped (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Directions
Prepare the Filling: In a large mixing bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until everything is well combined. Then, gently fold in the shredded chicken, making sure it’s evenly coated with the tasty cheese mixture.
Fill the Tortillas: Divide the chicken mixture evenly among the flour tortillas. Tuck in the sides of each tortilla, then roll them up tightly to create a secure wrap.
Assemble in Baking Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Place the rolled tortillas seam-side down in the dish and spray the tops lightly with cooking spray to help them crisp up while baking.
Bake the Chimichangas: Bake in the preheated oven for 15 minutes. Then, carefully flip each chimichanga over and bake for another 15 minutes until they are golden and crispy.
Serve: Once they are baked, remove the chimichangas from the oven and let them cool for a few minutes. Serve hot with shredded cheddar cheese, chopped green onions, sour cream, and salsa.
How to Serve Baked Chicken Chimichangas
Serve the chimichangas fresh out of the oven for the best experience. You can plate them with a sprinkle of cheese and green onions on top. Add a side of sour cream and salsa for dipping. Enjoy them with your family or friends!
How to Store Baked Chicken Chimichangas
If you have leftovers, let the chimichangas cool completely before storing them. You can keep them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) until warmed through.
Tips to Make Baked Chicken Chimichangas
- Make sure to fully combine the filling ingredients. This helps every bite have the same delicious flavor.
- Use leftover rotisserie chicken if you are short on time. It makes the preparation much quicker!
- Don’t skip the cooking spray; it ensures that the chimichangas get that perfect crispness.
Variation
Feel free to customize these chimichangas! You can add black beans, corn, or diced peppers to the filling for extra flavor and texture. If you want a healthier option, consider using whole wheat tortillas.
Baked Chicken Chimichangas
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 for serving
- Green onions chopped (for garnish)
- Sour cream for serving
- Salsa for serving
Instructions
- Prepare the Filling: In a large mixing bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until everything is well combined. Then, gently fold in the shredded chicken, making sure it’s evenly coated with the tasty cheese mixture.
- Fill the Tortillas: Divide the chicken mixture evenly among the flour tortillas. Tuck in the sides of each tortilla, then roll them up tightly to create a secure wrap.
- Assemble in Baking Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Place the rolled tortillas seam-side down in the dish and spray the tops lightly with cooking spray to help them crisp up while baking.
- Bake the Chimichangas: Bake in the preheated oven for 15 minutes. Then, carefully flip each chimichanga over and bake for another 15 minutes until they are golden and crispy.
- Serve: Once they are baked, remove the chimichangas from the oven and let them cool for a few minutes. Serve hot with shredded cheddar cheese, chopped green onions, sour cream, and salsa.
Notes
- Make sure to fully combine the filling ingredients. This helps every bite have the same delicious flavor.
- Use leftover rotisserie chicken if you are short on time. It makes the preparation much quicker!
- Don’t skip the cooking spray; it ensures that the chimichangas get that perfect crispness.
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🍽️ You May Also Like – Tex-Mex Favorites You’ll Love!
Craving more cheesy and spicy comfort food? Check out these tasty recipes:
🌮 Homemade Taco Bell Enchiritos – Saucy, beefy, and baked to perfection
🌯 Mexican Casserole – Layers of beef, beans, cheese & chips
🌽 Mexican Street Corn Fritters – Crispy corn bites bursting with flavor
👉 Keep the fiesta going with more easy Mexican-inspired dishes!
FAQs
1. Can I freeze Baked Chicken Chimichangas?
Yes! You can freeze them before baking. Wrap them tightly and store them in the freezer for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
2. Can I use different types of cheese?
Absolutely! You can mix and match your favorite cheeses. Just keep in mind that it will change the flavor profile a bit.
3. What can I serve with these chimichangas?
These tasty treats go well with a fresh salad, Mexican rice, or even some guacamole on the side for a complete meal.
