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A delicious plate of Baked Chicken Chimichangas

Baked Chicken Chimichangas

A delicious twist on a classic Mexican dish, these baked chimichangas are crispy, cheesy, and delicious without the extra oil.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz pkg. cream cheese
  • 8 oz Pepperjack cheese, shredded
  • 1 1/2 Tbsp taco seasoning
  • 1 lb cooked chicken, shredded
Wrap
  • 8 flour tortillas Large tortillas work best.
Topping
  • cooking spray For brushing the tortillas before baking.
  • shredded cheddar cheese Use as much as preferred.
  • green onions, for garnish Finely chopped for best presentation.
  • sour cream Serve on the side.
  • salsa Serve on the side.

Equipment

  • Baking Sheet

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix cream cheese, Pepperjack cheese, and taco seasoning until well combined.
  3. Stir in shredded chicken until evenly coated with the cheese mixture.
  4. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on a baking sheet. Spray with cooking spray.
  5. Bake for 20-25 minutes or until golden and crisp.
  6. Sprinkle with cheddar cheese and green onions. Serve with sour cream and salsa on the side.

Notes

For extra flavor, try adding a squeeze of lime juice to the filling or topping with fresh cilantro.