Description

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

Instructions

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.

Notes

Serving Tips:

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.
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.
Side Dishes: Serve the chimichangas with Spanish rice, refried beans, or a crisp garden salad to create a complete and satisfying meal.
Individual Servings: For parties or gatherings, cut the chimichangas into smaller portions before serving to make them easier to enjoy as finger foods.
Hot and Fresh: Serve the chimichangas immediately after baking to enjoy them while they’re hot and crispy.

Storage Tips:

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.
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.
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.
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.
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.