Baked Chicken Chimichangas
Irresistibly crispy on the outside, packed with creamy, cheesy goodness on the inside, these Baked Chicken Chimichangas are a lighter twist on the classic Tex-Mex favorite.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 8 oz Cream Cheese softened
- 8 oz Pepperjack Cheese shredded
- 1.5 tablespoons Taco Seasoning
- 1 lb Cooked Chicken shredded (rotisserie chicken works great)
- 8 large Flour Tortillas burrito size
- as needed Cooking Spray
- as needed Shredded Cheddar Cheese for topping
- as needed Green Onions sliced, for garnish
- as needed Sour Cream for serving
- as needed Salsa for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- In a large mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until well blended.
- Add the shredded chicken to the cheese mixture. Stir until the chicken is completely coated and everything is evenly distributed.
- Lay out your flour tortillas on a clean surface. Spoon a generous portion of the chicken and cheese filling onto the center of each tortilla.
- Fold in the sides, then roll up the tortilla tightly like a burrito, tucking in the ends as you go to keep the filling secure.
- Place each filled tortilla seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispness.
- Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden and crunchy.
- Remove from the oven and immediately sprinkle shredded cheddar cheese on top. Let the cheese melt slightly with the residual heat.
- Garnish with sliced green onions and serve hot with dollops of sour cream and spoonfuls of salsa.
Notes
For extra crunch, give them a few minutes under the broiler—just watch closely to prevent burning!