Creamy Baked Chicken Chimichangas
These Creamy Baked Chicken Chimichangas are a delightful twist on a classic Mexican favorite, bringing together tender shredded chicken and creamy cheeses, all wrapped in warm tortillas. Baked to perfection for a crispy exterior, they are both satisfying and easy to make.
Perfect for a weeknight dinner or a casual gathering, these chimichangas are sure to please with their rich flavors and comforting textures. Serve them with your favorite toppings, and enjoy a delicious meal that everyone will love!
Creamy Baked Chicken Chimichangas
Ingredients:
2 cups chicken, shredded
8 ounces cream cheese, room temperature
8 ounces Monterey Jack cheese, shredded
1 package taco seasoning
6 to 8 flour tortillas
Instructions:
Step 1:
Shred the chicken and split it in half.
Preheat your oven to 350°F.
Step 2:
Lightly coat a baking sheet with non-stick spray or line it with parchment paper.
In a large bowl, mix the cream cheese, shredded Monterey Jack cheese, and taco seasoning together.
Step 3:
Incorporate the shredded chicken into the cheese mixture.
Stir until everything is well combined.
Step 4:
Divide the mixture into 6 to 8 equal portions.
Place a portion of the filling in the center of each tortilla.
Step 5:
Tuck in the sides of the tortilla and roll it up tightly, ensuring the filling is secure.
Arrange each chimichanga on the prepared baking sheet.
Step 6:
Lightly spray or brush the tops with butter or cooking spray.
Step 7:
Bake for 15 minutes, then remove from the oven and carefully flip each chimichanga.
Step 8:
Spray or brush the other side with butter or cooking spray.
Step 9:
Return to the oven and bake for an additional 10 to 15 minutes, until golden and crispy.
Top with extra cheese and garnish with cilantro or parsley if desired. Enjoy!
Notes:
Shredded Chicken:
Use rotisserie chicken for convenience and flavor. You can also poach chicken breasts in seasoned water for a homemade option.
Room Temperature Cream Cheese:
Ensure the cream cheese is at room temperature for easy mixing. This helps create a smooth filling.
Tortilla Choice:
Flour tortillas are ideal for rolling and crisping. If using corn tortillas, lightly warm them to prevent cracking.
Even Portioning:
Divide the filling evenly to avoid overstuffing. This ensures all chimichangas cook uniformly and prevents spills.
Rolling Technique:
Tuck in the sides of the tortilla while rolling to keep the filling secure. This helps maintain their shape during baking.
Spray for Crispiness:
Lightly spray or brush the tops with cooking spray or melted butter before baking for a golden, crispy texture.
Flipping:
Don’t skip the flipping step! This ensures both sides get evenly crispy and prevents sogginess.
Make Ahead:
Assemble the chimichangas in advance and refrigerate. You can bake them directly from the fridge; just add a few extra minutes to the baking time.
Freezing:
For longer storage, freeze the assembled but unbaked chimichangas. Bake from frozen, adding about 5-10 minutes to the cooking time.
Serving Suggestions:
Serve with toppings like guacamole, salsa, sour cream, or a sprinkle of fresh cilantro for added flavor.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 24 g | Total Fat: 22 g | Saturated Fat: 10 g | Carbohydrates: 30 g | Dietary Fiber: 2 g | Sugars: 1 g | Cholesterol: 80 mg | Sodium: 600 mg
Frequently Asked Questions:
Can I use other types of cheese?
Yes! While Monterey Jack is delicious, you can substitute it with other cheeses like cheddar, pepper jack, or even a Mexican blend for added flavor.
Can I make these chimichangas ahead of time?
Absolutely! You can prepare them in advance and store them in the refrigerator.
Just bake them when you’re ready to serve.
If they’re refrigerated, you may need to add a few extra minutes to the baking time.
What if I don’t have shredded chicken?
If you don’t have shredded chicken, you can cook chicken breasts or thighs and shred them yourself.
Alternatively, you can use canned chicken or even black beans for a vegetarian option.
How do I store leftovers?
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
You can reheat them in the oven or microwave.
Can I freeze these chimichangas?
Yes! You can freeze assembled but unbaked chimichangas.
Wrap them tightly in plastic wrap and place them in a freezer-safe container.
When ready to bake, cook from frozen, adding about 5-10 extra minutes to the baking time.
What is the best way to shred chicken?
The easiest way to shred cooked chicken is to use two forks.
Hold one fork in each hand and pull the chicken apart.
Alternatively, you can use a stand mixer with a paddle attachment on low speed to shred the chicken quickly.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they are more fragile.
To prevent them from cracking, warm them in the microwave or on a skillet for a few seconds before filling and rolling.
How do I prevent the chimichangas from getting soggy?
Make sure to roll them tightly and avoid overfilling.
Spraying or brushing the tops with butter or cooking spray helps create a crispy exterior while baking.
What if I want to add extra ingredients to the filling?
Feel free to add extras like diced bell peppers, corn, or black beans.
Just be sure not to overfill the tortillas, as this can make rolling them difficult.
Can I make these chimichangas spicy?
Yes! You can add diced jalapeños, hot sauce, or use spicy taco seasoning in the filling to give the chimichangas an extra kick.
Adjust the amount to your heat preference.