Baked Chicken Chimichangas

Baked Chicken Chimichangas bring together tender chicken wrapped in golden tortillas with gooey cheese and a touch of spice. This is the kind of cozy, flavor-packed dinner you crave on busy nights but also happily serve to guests. The oven method keeps things lighter while still delivering that crunchy outside and creamy, savory inside.

My family always requests this for Saturday movie nights. The first time I served it to friends, everyone fought over the last piece if that tells you anything about how irresistible they are.

Ingredients

• Cream cheese: makes the filling extra creamy and rich so use the full-fat version for the best flavor
• Pepperjack cheese: adds a gentle kick and melty texture try to find fresh blocks and shred it yourself for superior melt
• Taco seasoning: boosts flavor instantly check that it is fresh and aromatic for maximum impact
• Cooked chicken: provides protein and chew rotisserie chicken is a lifesaver when you need to save time
• Flour tortillas: hold everything together larger eight inch size works best and be sure they are soft and pliable
• Cooking spray: helps achieve a crisp exterior without deep frying
• Shredded cheddar cheese for garnish: adds another punch of flavor sharp cheddar is a classic choice
• Green onions: bring color and a hint of freshness always choose bright green firm stalks
• Sour cream: offers a cool creamy contrast full fat is best for richness
• Salsa: brightens every bite with acidity and heat choose your favorite for dipping

Step-by-Step Instructions

Mix the Cheesy Filling:

Combine softened cream cheese shredded Pepperjack cheese and taco seasoning in a large bowl. Mix thoroughly until no streaks of cream cheese remain and the seasoning is fully blended

Blend in the Chicken:

Add the shredded cooked chicken to your cheese mixture and fold well so every piece of chicken is coated and the filling looks uniform

Fill and Roll the Tortillas:

Lay out each flour tortilla and spoon an even amount of filling onto the lower third of each one. Fold in the sides snugly then roll from the bottom up making sure no filling escapes and the tortilla is tight

Prep the Baking Dish:

Spray a thirteen by nine inch baking dish with cooking spray to prevent sticking and ensure even browning

Arrange and Prep for Baking:

Place each filled tortilla seam side down in the prepared dish. Lightly mist the tops of the chimichangas with more cooking spray for crispiness

Bake until Golden:

Bake in a preheated three hundred fifty degree oven for fifteen minutes. Flip each chimichanga over carefully and continue baking another fifteen minutes until both sides are golden brown and you hear a gentle sizzle

Garnish and Serve:

Transfer hot chimichangas to plates. Sprinkle with shredded cheddar and sliced green onions. Serve with dollops of sour cream and scoops of salsa for dunking every crispy bite

Pin

When it comes to the cheese I always reach for Pepperjack it adds just the right amount of gentle heat that even my kids enjoy. This dish brings back memories of impromptu family dinners where laughter and second helpings are mandatory.

Storage Tips

Cool leftover chimichangas completely before storing them in an airtight container in the fridge. They keep well for up to three days. Reheat in a toaster oven so you keep that crispy crust the microwave tends to soften them but still works in a pinch.

Ingredient Substitutions

Swap rotisserie chicken with cooked shredded turkey for a post holiday twist. If you prefer a milder filling use Monterey Jack instead of Pepperjack. Whole wheat tortillas are a great way to add extra fiber. Veggie lovers can toss in some sautéed peppers or corn.

Serving Suggestions

Pile your plate with freshly chopped lettuce and tomatoes for a taco salad style dinner. Chimichangas pair perfectly with a side of Mexican rice or black beans. For parties cut them into halves or thirds and serve with little cups of salsa as appetizers.

Cultural Origins

Chimichangas are a beloved Tex Mex creation believed to have started as a happy kitchen accident when a burrito fell into a fryer. Baking them instead of frying gives you all the flavor with less effort and cleanup while still paying homage to their craveworthy roots.

Recipe FAQs

→ What keeps the filling creamy?

The combination of cream cheese and Pepperjack creates a smooth, melty texture in the chimichanga filling.

→ Can I use pre-cooked rotisserie chicken?

Yes, pre-cooked rotisserie chicken works perfectly and saves time when preparing the filling.

→ How do I achieve extra crispiness without frying?

Spraying the tortillas with cooking spray and turning them halfway through baking enhances the crisp, golden finish.

→ Are there topping alternatives?

Try shredded lettuce, diced tomatoes, or guacamole in addition to the classic green onions, cheddar cheese, and salsa.

→ Can I prepare chimichangas in advance?

Assemble ahead and refrigerate until ready to bake. For best results, bake just before serving for peak crispness.