Baked Chicken Chimichangas (Print-Friendly Version)
Baked golden chimichangas filled with creamy chicken and cheese. Delicious with salsa and sour cream.
# What You’ll Need to Make This:
→ Filling
01 -
227 g cream cheese, softened
02 -
227 g Pepperjack cheese, shredded
03 -
1.5 tablespoons taco seasoning
04 -
450 g cooked chicken breast, shredded
→ Tortillas
05 -
8 large flour tortillas
→ For assembling and garnish
06 -
Cooking spray
07 -
Shredded cheddar cheese, for garnish
08 -
Sliced green onions, for garnish
09 -
Sour cream, for serving
10 -
Salsa, for serving
# How to Prepare:
01 -
In a large bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until thoroughly blended.
02 -
Fold the shredded cooked chicken into the cheese mixture, ensuring the filling is evenly distributed.
03 -
Divide the chicken and cheese filling equally among the flour tortillas. Fold in the sides and roll each tortilla tightly to secure the contents.
04 -
Preheat the oven to 175°C. Spray a 23×33 cm baking dish with cooking spray.
05 -
Place the rolled tortillas seam side down in the prepared baking dish. Lightly coat the tops with additional cooking spray.
06 -
Bake in the preheated oven for 15 minutes. Carefully turn the chimichangas, then continue baking for another 15 minutes until the exterior is golden and crisp.
07 -
Transfer the chimichangas to a serving platter. Garnish with shredded cheddar cheese and sliced green onions. Offer sour cream and salsa on the side.
# Extra Tips:
01 -
Baking instead of frying offers a lighter alternative with less oil while retaining a crisp texture.
02 -
Ensure the filling is evenly mixed to achieve the best flavor distribution in each serving.