Baked Chicken Chimichangas

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 package 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
• Green onions, for garnish
• Sour cream
• Salsa

Directions:

Step 1: Prepare the Filling

• Mixing the Cheeses and Seasoning: In a bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
• Add Chicken: Fold in the shredded cooked chicken until evenly mixed with the cheese mixture.

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 up 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: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, 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 them hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa on the side.

Serving and Storage Tips:

Serving Tips:

1. Garnishing: When serving, top the baked chicken chimichangas with shredded cheddar cheese, sliced green onions, sour cream, and salsa. These toppings enhance the flavors and textures of the dish.
2. Presentation: Arrange the chimichangas on a platter and garnish them generously for an inviting presentation. Consider adding a side of guacamole or diced tomatoes for extra freshness.
3. Side Dishes: Serve the chimichangas with Spanish rice, refried beans, or a crisp garden salad to create a complete and satisfying meal.
4. Individual Servings: For parties or gatherings, cut the chimichangas into smaller portions before serving to make them easier to enjoy as finger foods.
5. Hot and Fresh: Serve the chimichangas immediately after baking to enjoy them while they’re hot and crispy.

Storage Tips:

1. Refrigeration: Store any leftover baked chicken chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
2. Freezing: To freeze, wrap each individual chimichanga tightly in plastic wrap and then foil. Place them in a freezer-safe container or freezer bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
3. Reheating: When reheating from refrigeration, place the chimichangas on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes or until heated through. For frozen chimichangas, thaw overnight in the refrigerator before reheating.
4. Maintaining Crispiness: To maintain the crispiness of the chimichangas when reheating, place them on a wire rack over a baking sheet in the oven. This allows air to circulate around them, preventing them from becoming soggy.
5. Individual Portions: If reheating in the microwave, cover the chimichanga with a damp paper towel to prevent the tortilla from drying out.

By following these serving and storage tips, you can ensure that your Baked Chicken Chimichangas remain delicious and enjoyable, whether served fresh out of the oven or reheated later as leftovers.

Variations:

1. Beef Chimichangas: Substitute the cooked chicken with ground beef seasoned with taco seasoning for a hearty alternative.
2. Vegetarian Chimichangas: Replace the chicken with a mixture of black beans, corn, bell peppers, and onions seasoned with taco seasoning for a flavorful vegetarian option.
3. Seafood Chimichangas: Use cooked shrimp or fish seasoned with Cajun spices instead of chicken for a seafood twist.
4. Buffalo Chicken Chimichangas: Toss shredded cooked chicken in buffalo sauce before filling the tortillas. Serve with a side of ranch or blue cheese dressing.
5. Barbecue Chicken Chimichangas: Mix shredded cooked chicken with barbecue sauce and shredded cheddar cheese for a tangy and savory filling.
6. Breakfast Chimichangas: Fill the tortillas with scrambled eggs, cooked breakfast sausage or bacon, diced potatoes, and cheese. Serve with salsa and sour cream for a satisfying breakfast option.
7. Green Chile Chicken Chimichangas: Add chopped green chiles or hatch chiles to the chicken and cheese mixture for a mild, smoky flavor.
8. Sweet Potato and Black Bean Chimichangas: Combine mashed sweet potatoes with black beans, corn, and spices for a sweet and savory vegetarian filling.
9. Greek Chicken Chimichangas: Fill the tortillas with seasoned cooked chicken, diced cucumbers, tomatoes, feta cheese, and tzatziki sauce for a Mediterranean-inspired twist.
10. Spinach and Mushroom Chimichangas: Sauté spinach and mushrooms with garlic and onion until tender, then mix with shredded cheese for a flavorful vegetarian option.
11. Pulled Pork Chimichangas: Use tender pulled pork mixed with barbecue sauce and shredded cheese for a savory and smoky twist.
12. Tex-Mex Chimichangas: Fill the tortillas with a combination of seasoned ground beef, black beans, corn, and Mexican cheese blend for a Tex-Mex flavor explosion.

These variations offer diverse flavors and ingredients to customize your Baked Chicken Chimichangas according to your preferences or dietary needs. Experiment with different fillings and enjoy creating new twists on this classic dish!

FAQs:

1. Can I use corn tortillas instead of flour tortillas for this recipe?
   • Yes, you can use corn tortillas if you prefer. Warm them slightly before filling to make them easier to roll.
2. How can I make these chimichangas spicier?
   • Add diced jalapeños or a dash of hot sauce to the chicken and cheese mixture for extra heat.
3. Can I prepare these chimichangas ahead of time?
   • Yes, assemble the chimichangas and store them covered in the refrigerator. Bake them when ready to serve.
4. Can I freeze these chimichangas?
   • Yes, freeze them before baking. Thaw in the refrigerator overnight and bake as directed.
5. How do I prevent the tortillas from becoming soggy when baking?
   • Spray the tops of the tortillas with cooking spray before baking. Also, ensure they are baked on a preheated baking dish.
6. What toppings are best to serve with these chimichangas?
   • Serve with shredded cheddar cheese, sliced green onions, sour cream, and salsa for a classic topping combination.
7. Can I use leftover rotisserie chicken for this recipe?
   • Yes, shredded leftover rotisserie chicken works well in this recipe. It adds extra flavor and convenience.
8. How do I know when the chimichangas are done baking?
   • The chimichangas should be golden brown and crispy on the outside after baking for the recommended time.
9. What sides pair well with baked chicken chimichangas?
   • Spanish rice, refried beans, or a fresh garden salad complement these chimichangas perfectly.
10. Can I make these chimichangas without cheese?
    • Yes, you can omit the cheese or use a dairy-free substitute if desired. Adjust seasonings to taste.

These FAQs provide useful tips and answers to common questions about making and serving Baked Chicken Chimichangas, ensuring a successful and enjoyable cooking experience.