Baked Chicken Chimichangas (Print Version)
# Ingredients:
→ Cheese Filling Base
01 -
8 ounces cream cheese, softened to room temperature
02 -
8 ounces Pepperjack cheese, freshly shredded for best melting
→ Main Ingredients
03 -
1 pound cooked chicken, shredded into tender pieces
04 -
1 1/2 tablespoons taco seasoning
05 -
8 flour tortillas, room temperature for easy rolling
06 -
Cooking spray, for achieving that golden crispy exterior
→ Toppings & Serving
07 -
Cheddar cheese, freshly shredded for garnish
08 -
Green onions, thinly sliced for a fresh finish
09 -
Sour cream, for serving
10 -
Your favorite salsa, for serving
# Instructions:
01 -
In a large bowl, blend together your softened cream cheese, shredded Pepperjack, and taco seasoning until you have a smooth, well-seasoned mixture.
02 -
Gently fold your shredded chicken into the cheese mixture, ensuring every bite will have the perfect balance of chicken and creamy cheese.
03 -
Divide your filling among the flour tortillas. Tuck in the sides and roll them up snugly, creating perfect little packages of cheesy goodness.
04 -
Warm your oven to 350°F (175°C). Give your 9x13-inch baking dish a light coat of cooking spray, then arrange your chimichangas seam-side down. Give the tops a light spray too - this is our secret to achieving that crispy exterior!
05 -
Let your chimichangas bake for 15 minutes, then carefully flip them over and bake another 15 minutes until they're beautifully golden and crispy on both sides.
06 -
Present your crispy chimichangas hot from the oven, topped with a shower of shredded cheddar and fresh green onions. Don't forget to serve with cool sour cream and vibrant salsa on the side!
# Notes:
01 -
This baked version gives you all the crunch of traditional chimichangas with a healthier twist
02 -
Make ahead tip: Prepare and roll the chimichangas, then refrigerate for up to 24 hours before baking