Baked Chicken Chimichangas: Easy and Delicious

If you’re craving the mouthwatering flavors of a Mexican-inspired meal but want to keep it a bit lighter than the typical fried fare, these Baked Chicken Chimichangas are the perfect solution. Crispy on the outside with a creamy, cheesy, and savory chicken filling, they’re a surefire hit for busy weeknights and fun family dinners. Using simple ingredients, an easy assembly method, and your trusty oven, you can transform plain tortillas and shredded chicken into a delicious main dish that will have everyone asking for seconds.

Why You’ll Love This Recipe

• Easy to Make: Using pre-cooked shredded chicken significantly cuts down on prep time.
• Healthier Option: Baked rather than fried, these chimichangas are lighter yet still deliver that signature crunchy exterior.
• Family-Friendly: The creamy filling, packed with cheese and taco seasoning, is a crowd-pleaser for all ages.
• Customizable: Add or swap in your favorite ingredients like black beans, corn, diced tomatoes, or even leftover rice.
• Delicious Leftovers: You can reheat them the next day and they’ll still taste fantastic.

Ingredients

Gather the following to make approximately eight Baked Chicken Chimichangas:

1. 8 oz package cream cheese (softened for easier mixing)
2. 8 oz Pepperjack cheese, shredded
3. 1½ tbsp taco seasoning
4. 1 lb cooked chicken, shredded
5. 8 flour tortillas (10-inch tortillas work well)
6. Cooking spray
7. Shredded cheddar cheese (for garnish)
8. Green onions, sliced (for garnish)
9. Sour cream (to serve)

Optional garnishes and accompaniments could include salsa, guacamole, pico de gallo, or a fresh garden salad on the side.

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Mix the Cheeses and Seasoning
   In a large mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Stir well until the mixture becomes smooth and uniform.

2. Add the Chicken
   Fold the shredded chicken into the cheese mixture until all the chicken is thoroughly coated. This creamy, seasoned filling is the heart of your chimichangas.

Step 2: Assemble the Chimichangas

1. Fill and Roll
   Lay a flour tortilla flat on a clean work surface. Spoon an equal portion of the chicken and cheese mixture onto the center of the tortilla. To wrap, fold in two opposite sides of the tortilla, then roll it up tightly from one of the open ends, burrito-style. This helps keep the filling enclosed and prevents leaks while baking.

2. Repeat
   Do the same for the remaining tortillas until you have 8 filled chimichangas.

Step 3: Bake the Chimichangas

1. Preheat and Arrange
   Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray. Place each chimichanga seam side down in the dish. This ensures they maintain their shape.

2. Top with Cooking Spray
   Lightly spray the tops of the tortillas with cooking spray. This step helps them get that golden, crispy texture while baking.

3. Bake
   Place the dish in the preheated oven and bake for 15 minutes. After 15 minutes, carefully flip each chimichanga over and continue baking for another 15 minutes or until they are golden brown and crispy on both sides.

Step 4: Serve and Enjoy

1. Garnish
   Remove the chimichangas from the oven. Sprinkle shredded cheddar cheese on top and add a scattering of sliced green onions for a burst of color and flavor.

2. Plate and Serve
   Serve each chimichanga hot with sour cream and salsa on the side. You can also add fresh guacamole, pico de gallo, or a crisp green salad for a complete, hearty meal.

Tips and Variations

1. Spice Level
   If you love heat, increase the taco seasoning or add chopped jalapeños to the filling. For a milder taste, opt for a mix of mild cheeses like Monterey Jack and cheddar.

2. Healthier Filling
   Want to pack in more nutrients? Add some sautéed bell peppers, onions, or even black beans to the filling. This not only enhances flavor but also adds fiber.

3. Vegetarian Twist
   Swap the chicken for a hearty mixture of black beans, corn, diced tomatoes, and onions seasoned with taco seasoning. The cream cheese and Pepperjack blend will still provide that creamy indulgence.

4. Make Ahead
   You can assemble the chimichangas a few hours ahead of time and store them in the fridge (unbaked). When you’re ready to bake, let them sit at room temperature for 10-15 minutes, then proceed with the baking instructions.

5. Serving Suggestions
   Serve with sides like Spanish rice, refried beans, or fresh garden salad. Add a splash of lime juice over the chimichangas or garnish with chopped cilantro for extra zing.

Kitchen Equipment You’ll Need

• Mixing Bowl: To combine your cheeses, seasonings, and chicken.
• Spatula or Spoon: For stirring and scooping the filling.
• 9×13-inch Baking Dish: Large enough to fit all your chimichangas in a single layer.
• Cooking Spray: Helps achieve a crispy exterior without frying.
• Oven: Preheated to 350°F for baking perfection.

How to Store and Reheat Leftovers

1. Refrigerate: If you have leftovers, let the chimichangas cool completely. Place them in an airtight container or wrap them in plastic wrap. Store in the refrigerator for up to 3 days.

2. Reheat: For best results, reheat in a 350°F oven for about 10-15 minutes, or until the filling is warm and the tortilla crisps up again. Using a microwave is faster but can make the tortilla slightly soggy.

3. Freezing Option: You can also freeze baked chimichangas for up to 2 months. Thaw them overnight in the fridge and reheat them as above.

Frequently Asked Questions (FAQ)

1. Can I use corn tortillas instead of flour tortillas?
Flour tortillas are traditional for chimichangas and hold up better to baking, but if you prefer corn tortillas, you can use them. Just note they are smaller and more delicate, so you’ll need to handle them carefully. You may also want to lightly warm or steam them before filling to prevent cracking.

2. Do I have to use cream cheese in the filling?
The cream cheese contributes to the rich, creamy texture. If you prefer something lighter, you can use Greek yogurt or reduced-fat sour cream, though the consistency and taste may differ slightly.

3. Can I air fry these chimichangas?
Yes! Preheat your air fryer to 375°F, arrange the chimichangas in a single layer, and air fry for about 8-10 minutes, flipping halfway. Keep an eye on them, as cooking times may vary depending on your air fryer model.

4. What other meats can I use?
Feel free to substitute shredded pork, beef, or leftover rotisserie chicken. Even ground turkey or ground beef works great if you cook it first and season it to taste.

5. Should I cover the pan with foil while baking?
No need. Leaving them uncovered helps them achieve that crispy golden exterior. If they start to brown too quickly, you can tent the dish loosely with foil.

Final Thoughts

These Baked Chicken Chimichangas are proof that a satisfying Tex-Mex-inspired meal doesn’t have to be deep-fried or complicated. With a handful of ingredients and minimal prep time, you’ll be sitting down to a piping-hot platter of creamy, cheesy goodness that rivals your favorite restaurant’s version. Plus, baking instead of frying keeps everything a bit lighter, so you can enjoy every flavorful bite guilt-free.

So, roll up your sleeves and give this easy recipe a try. It’s sure to become a new family favorite or a go-to dish for your next casual gathering. Serve with your favorite toppings, pair it with a zesty margarita or a cold cerveza, and soak up the compliments!

Happy cooking and enjoy every crunchy, cheesy bite!