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Baked Chicken Chimichangas

Baked Chicken Chimichangas
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Baked Chicken Chimichangas are a delicious and easy-to-make dinner featuring tender shredded chicken mixed with creamy cheeses and spices, wrapped in flour tortillas, then baked to a golden, crispy perfection. This healthier alternative to frying delivers bold Southwest flavors and a satisfyingly crunchy texture, making it perfect for weeknight meals, meal prep, and entertaining.

Ingredients

Scale

Filling Ingredients

  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup diced green chilies
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder

Assembly & Baking

  • 6 large flour tortillas (soft and flexible)
  • Cooking spray or 1 tablespoon oil (for brushing)

Instructions

  1. Prepare the Chicken Filling: Shred the cooked chicken and combine it with softened cream cheese, shredded cheddar and Monterey Jack cheeses, diced green chilies, onion, garlic, cumin, smoked paprika, and chili powder. Mix thoroughly until the mixture is creamy and well blended.
  2. Assemble the Chimichangas: Lay each flour tortilla flat and spoon an even amount of the chicken mixture into the center. Fold in the sides and roll tightly to enclose all the filling securely.
  3. Prepare for Baking: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray or brush with oil to ensure crispness during baking.
  4. Bake until Golden: Preheat the oven to 400°F (200°C) and bake the chimichangas for 20-25 minutes until they are golden brown and crispy on the outside.
  5. Serve and Enjoy: Remove the chimichangas from the oven and let them rest for a few minutes before serving. Garnish with sour cream, chopped cilantro, diced avocado, and a squeeze of lime juice if desired. Serve with Mexican rice, refried beans, or a crisp green salad.

Notes

  • Use day-old tortillas for better texture and crispness.
  • Do not overfill the tortillas to prevent bursting during baking.
  • Apply a light coating of oil or cooking spray to achieve a crispy shell without frying.
  • Let chimichangas rest briefly after baking to firm up before slicing.
  • These freeze well; make a double batch to save time on future meals.

Nutrition

Keywords: baked chicken chimichangas, healthy chimichangas, easy dinner, Southwest chicken, crispy chimichangas, meal prep dinner

Find it online: https://recipesbykaeli.com/baked-chicken-chimichangas/