Baked Chicken Chimichangas: Easy and Delicious Recipe
Hello, dear readers! If you’re looking for a delicious and easy-to-make meal that is sure to please everyone at your table, you’ve come to the right place. Today, we’re diving into the world of Tex-Mex cuisine with a fantastic Baked Chicken Chimichangas recipe.
Ingredients
Scale
- 8 ozpackage cream cheese
- 8 ozPepperjack cheese, shredded
- 1 1/2 tbsptaco seasoning
- 1lb cooked chicken, shredded
- 8flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
Instructions
- 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.
- 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.
- 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.
- 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
For a spicier kick, add some chopped jalapeños to the filling.
Ensure the tortillas are fresh and pliable to avoid cracking when rolling.