If you’ve been searching for a fun twist on classic Mexican flavors that’s also incredibly simple to prepare, let me introduce you to the Baked Chicken Chimichangas: Easy and Delicious Recipe. This dish brings together creamy cheeses, perfectly seasoned chicken, and warm tortillas baked to crispy perfection without the need for frying. It’s perfect for feeding a crowd or enjoying a satisfying weeknight meal that feels like a treat.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role in creating those wonderfully tender yet crispy chimichangas. The combination is straightforward, but every element adds a touch of flavor, creaminess, or texture that makes this dish truly shine.
- Cream cheese (8 oz): Provides a smooth, rich base that melts beautifully and keeps the filling creamy inside.
- Pepperjack cheese, shredded (8 oz): Adds a mild spicy kick and stringy texture when melted.
- Taco seasoning (1 1/2 tbsp): Infuses classic Mexican spices to boost savory, zesty notes.
- Cooked chicken, shredded (1 lb): The hearty protein star of the show, tender and flavorful.
- Flour tortillas (8): Soft yet sturdy enough to hold the filling and get crisp in the oven.
- Cooking spray: Helps create that golden, crispy outer crust without frying.
- Shredded cheddar cheese (for garnish): Adds a sharp finish and extra cheesiness on top.
- Green onions (for garnish): Introduce a fresh, slightly pungent crunch and pop of color.
- Sour cream (for serving): Balances the spices with a cool, creamy contrast.
- Salsa (for serving): Brings brightness and acidity to freshen each bite.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Mix the Cheeses and Seasoning
Start by combining the cream cheese, shredded Pepperjack cheese, and taco seasoning in a bowl. Stir them together until the mixture is smooth and well blended. This creamy, flavorful base ensures every bite of your chimichanga filling is luscious and full of zing.
Step 2: Add Chicken
Fold in the shredded cooked chicken, making sure it’s evenly coated with the cheesy seasoning mixture. This step ensures that every shred of chicken is infused with that perfect blend of spice and creaminess.
Step 3: Fill and Roll
Lay out your flour tortillas on a clean surface and divide the chicken and cheese mixture evenly between them. Be sure to tuck in the sides tightly as you roll each one to keep the filling secure. This careful rolling creates a neat chimichanga that bakes evenly and crisps up beautifully.
Step 4: Bake
Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray. Place the chimichangas seam side down in the dish for stability, then spray the tops lightly to encourage browning. Bake for 15 minutes, then flip them over and bake for an additional 15 minutes. By the end, you’ll have golden, crispy chimichangas with melty, tender insides.
Step 5: Serve
Remove your chimichangas from the oven and sprinkle shredded cheddar cheese over the tops so it melts slightly from the residual heat. Garnish with sliced green onions for freshness and serve alongside sour cream and salsa for dipping. This is when your tempting, homemade masterpiece truly comes to life.
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
A sprinkle of shredded cheddar cheese adds golden, melty goodness, while fresh green onions bring a crunchy contrast and hint of sharpness. Sour cream and salsa are essentials here—sour cream cools the palate, and salsa delivers a bright, tangy punch that complements the rich filling perfectly.
Side Dishes
These chimichangas pair wonderfully with simple sides like Mexican rice, refried beans, or a crisp salad with a lime vinaigrette. The sides help round out the meal and add variety in texture and flavor, making every meal feel complete and satisfying.
Creative Ways to Present
Want to impress even more? Slice the chimichangas on a diagonal and fan them out on a plate, drizzle with guacamole or chipotle sauce, or even place them on a bed of cilantro-lime rice for a colorful, beautiful presentation. Adding a handful of fresh cilantro leaves or diced tomatoes can also brighten the plate and add fresh layers of flavor.
Make Ahead and Storage
Storing Leftovers
Let any leftover baked chicken chimichangas cool completely before storing them in an airtight container. They keep well in the fridge for up to 3 days, making them perfect for easy lunches or next-day dinners.
Freezing
If you want to save chimichangas for later, wrap them individually in foil or plastic wrap and place them in a freezer-safe bag. They freeze well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chimichangas on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the exterior crisps back up beautifully. Avoid microwaving if you want to keep them crispy.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While Pepperjack adds a nice kick, you can substitute with Monterey Jack, mozzarella, or even a blend of cheeses for a different flavor profile. Just choose cheeses that melt well.
Is it necessary to bake the chimichangas instead of frying?
Baking creates a wonderfully crispy texture with much less oil and mess. It’s a healthier option that still delivers on the satisfying crunch you want from chimichangas.
Can I make this recipe vegetarian?
Yes! Swap the chicken for seasoned black beans, sautéed vegetables, or even a plant-based protein to create a flavorful vegetarian version that’s just as delicious.
What can I do if my tortillas are not holding the filling well?
Try warming tortillas slightly before filling to make them more pliable. Also, be careful not to overfill and tuck in the sides tightly when rolling so they hold their shape during baking.
How spicy is this recipe?
The spice level primarily depends on the taco seasoning and Pepperjack cheese. If you prefer milder flavors, use a mild seasoning blend or reduce the amount slightly, and choose a milder cheese.
Final Thoughts
You really can’t go wrong with the Baked Chicken Chimichangas: Easy and Delicious Recipe. It’s the perfect mix of creamy, spicy, crunchy, and comforting all in one bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises to be a winner every time. Dive in and enjoy the wonderful flavors—it’s sure to become one of your new favorites!
Print
Baked Chicken Chimichangas: Easy and Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Baked Chicken Chimichangas are an easy, delicious twist on the traditional fried chimichanga. Filled with a creamy mixture of cream cheese, spicy Pepperjack cheese, seasoned shredded chicken, and wrapped in flour tortillas, they are baked to golden perfection for a crispy outside and a gooey, flavorful inside. Perfect for a family dinner or entertaining guests, served with sour cream and salsa for dipping.
Ingredients
Filling
- 8 oz cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Assembly
- 8 flour tortillas
- Cooking spray
Garnish & Serving
- Shredded cheddar cheese (for garnish)
- Green onions, sliced (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Mix the Cheeses and Seasoning: In a medium bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until smooth and fully combined, creating a creamy base for the filling.
- Add Chicken: Fold the shredded cooked chicken into the cheese and seasoning mixture, ensuring the chicken is evenly coated for consistent flavor throughout.
- Fill and Roll: Lay out the 8 flour tortillas on a clean surface. Divide the chicken and cheese mixture evenly among the tortillas, placing it in the center of each. Tuck in the sides of each tortilla and roll tightly into a chimichanga shape to prevent spilling during baking.
- Bake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Arrange the rolled chimichangas seam side down in the baking dish and spray the tops lightly with cooking spray to help achieve a crispy texture. Bake for 15 minutes, then carefully flip each chimichanga and bake an additional 15 minutes until they are golden brown and crispy all over.
- Serve: Remove the chimichangas from the oven and transfer to serving plates. Garnish with shredded cheddar cheese and sliced green onions. Serve warm with sides of sour cream and salsa for dipping to enhance the flavors.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For extra crispiness, bake a bit longer or broil briefly, watching carefully to avoid burning.
- Feel free to customize fillings by adding beans or corn for extra texture and flavor.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- These chimichangas can be prepared ahead and refrigerated before baking for easy meal prep.
