Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried Mexican favorite. Filled with a savory mixture of shredded chicken, cream cheese, spices, and shredded Mexican blend cheese, then baked to golden perfection, these chimichangas have a crispy exterior without the deep frying. Served with sour cream, guacamole, and fresh cilantro, they make a perfect easy weeknight dinner or game day meal.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, shredded
- 1/2 cup cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or oil
Toppings & Serving
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 cup guacamole for serving
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken, cream cheese, shredded Mexican blend cheese, salsa, chili powder, cumin, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Fill Tortillas: Spoon the chicken filling evenly into the center of each flour tortilla. Make sure not to overfill to allow easy folding.
- Fold and Roll: Fold the sides of each tortilla over the filling, then roll tightly into a burrito shape. Place each chimichanga seam side down on the prepared baking sheet to keep them sealed while baking.
- Brush with Butter: Brush the tops of the chimichangas with melted butter or oil to help them crisp up in the oven for a golden-brown finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, flipping the chimichangas halfway through baking to ensure even crispiness on all sides.
- Serve: Remove from oven and allow to cool slightly before serving. Serve with sour cream, guacamole, and sprinkle with chopped cilantro if desired.
Notes
- For extra crispiness, lightly spray the chimichangas with cooking spray before baking.
- You can add beans or rice to the filling for more texture and heartiness.
- To save time, use rotisserie chicken instead of cooking chicken breasts from scratch.
- If preferred, ranch dressing or hot sauce can be served as alternative dipping options.
