Discover a delightful twist on traditional chimichangas with this easy-to-make and flavorful recipe for Baked Chicken Chimichangas.

Perfect for family dinners or casual gatherings, these chimichangas are filled with a creamy, cheesy chicken mixture and baked to golden perfection.

Serve them with your favorite toppings for a satisfying meal everyone will love.

Ingredients:

8 oz cream cheese

8 oz Pepperjack cheese, shredded

1 1/2 tbsp taco seasoning

1 lb cooked chicken, shredded

8 flour tortillas

Cooking spray

Shredded cheddar cheese (for garnish)

Green onions (for garnish)

Sour cream

Salsa

Directions:

Step 1: Prepare the Filling

Mix the Cheeses and Seasoning: In a bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning until well mixed.

Add Chicken: Fold in the shredded cooked chicken, ensuring it is evenly distributed.

Step 2: Assemble the Chimichangas

Fill and Roll: Divide the chicken and cheese mixture among the 8 flour tortillas. Tuck in the sides and roll each tortilla to enclose the filling.

Step 3: Bake the Chimichangas

Preheat and Arrange: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.

Baking: Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray. Bake in the preheated oven for 15 minutes, then carefully turn the chimichangas over and bake for an additional 15 minutes or until golden and crispy.

Step 4: Serve and Enjoy

Garnish and Serve: Remove the baked chimichangas from the oven. Serve hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa.

Serving and Storage Tips

Serving Tips:

Garnishing: Enhance the flavors and textures by topping the baked chimichangas with shredded cheddar cheese, sliced green onions, sour cream, and salsa.

Presentation: Arrange the chimichangas on a platter and garnish them generously. Consider adding a side of guacamole or diced tomatoes for extra freshness.

Side Dishes: Serve with Spanish rice, refried beans, or a crisp garden salad for a complete meal.

Individual Servings: For parties or gatherings, cut the chimichangas into smaller portions for easy finger food.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: To freeze, wrap each chimichanga tightly in plastic wrap and foil, then place in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: When reheating from the refrigerator, place the chimichangas on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes. For frozen chimichangas, thaw overnight before reheating.

Maintaining Crispiness: To keep the chimichangas crispy, place them on a wire rack over a baking sheet in the oven to allow air circulation, preventing sogginess.

Individual Portions: If using a microwave, cover the chimichanga with a damp paper towel to prevent the tortilla from drying out.

Variations

Beef Chimichangas: Substitute the cooked chicken with ground beef seasoned with taco seasoning.

Vegetarian Chimichangas: Replace the chicken with a mixture of black beans, corn, bell peppers, and onions.

Seafood Chimichangas: Use cooked shrimp or fish seasoned with Cajun spices.

Buffalo Chicken Chimichangas: Toss shredded cooked chicken in buffalo sauce before filling the tortillas.

Barbecue Chicken Chimichangas: Mix shredded cooked chicken with barbecue sauce and shredded cheddar cheese.

Breakfast Chimichangas: Fill the tortillas with scrambled eggs, cooked breakfast sausage or bacon, diced potatoes, and cheese.

Green Chile Chicken Chimichangas: Add chopped green chiles or hatch chiles to the chicken and cheese mixture.

Sweet Potato and Black Bean Chimichangas: Combine mashed sweet potatoes with black beans, corn, and spices.

Greek Chicken Chimichangas: Fill the tortillas with seasoned cooked chicken, diced cucumbers, tomatoes, feta cheese, and tzatziki sauce.

Spinach and Mushroom Chimichangas: Sauté spinach and mushrooms with garlic and onion, then mix with shredded cheese.

Pulled Pork Chimichangas: Use tender pulled pork mixed with barbecue sauce and shredded cheese.

Tex-Mex Chimichangas: Fill the tortillas with seasoned ground beef, black beans, corn, and Mexican cheese blend.

FAQs

Can I use corn tortillas instead of flour tortillas? Yes, warm them slightly before filling to make them easier to roll.

How can I make these chimichangas spicier? Add diced jalapeños or a dash of hot sauce to the chicken and cheese mixture.

Can I prepare these chimichangas ahead of time? Yes, assemble them and store covered in the refrigerator. Bake when ready to serve.

Can I freeze these chimichangas? Yes, freeze them before baking. Thaw overnight and bake as directed.

How do I prevent the tortillas from becoming soggy? Spray the tops with cooking spray before baking and ensure they are baked on a preheated baking dish.

What toppings are best to serve with these chimichangas? Shredded cheddar cheese, sliced green onions, sour cream, and salsa.

Can I use leftover rotisserie chicken? Yes, shredded rotisserie chicken adds extra flavor and convenience.

How do I know when the chimichangas are done baking? They should be golden brown and crispy on the outside.

What sides pair well with baked chicken chimichangas? Spanish rice, refried beans, or a fresh garden salad.

Can I make these chimichangas without cheese? Yes, you can omit the cheese or use a dairy-free substitute.

Baked Chicken Chimichangas are a versatile and flavorful dish that can be easily customized to suit various tastes and dietary preferences. Whether you prefer classic chicken and cheese, spicy variations, or creative twists with different fillings, these chimichangas are sure to satisfy. Enjoy them with your favorite toppings and sides for a delicious meal that everyone will love!