Oven-Baked Chicken Chimichangas offer a healthier spin on the traditional Mexican chimichanga. You’ll love how crispy they get in the oven, making you forget all about the deep-fried version!
This chicken chimichanga recipe is perfect for a homemade dinner, so be sure to save it for future meals.
As someone who grew up in Mesa, Arizona, where amazing Mexican food is everywhere, my love for these flavors runs deep.
When I moved to Florida, I expected the same abundance of quality Mexican restaurants, especially with the strong Latin influence here. Surprisingly, though, good Mexican food is hard to come by.
The nearest decent spot is about 30 minutes away, so I find myself making these dishes at home more often than not.
Ingredients:
8 oz. package of cream cheese
8 oz. Pepperjack cheese, shredded
1 1/2 tablespoons 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: In a bowl, mix the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
Step 2: Add the shredded chicken to the mixture and fold it in evenly.
Step 3: Divide the mixture among the flour tortillas.
Step 4: Fold in the sides of each tortilla and roll them up tightly.
Step 5: Place the tortillas seam side down in a greased 9×13-inch baking dish.
Step 6: Lightly spray the tops of the tortillas with cooking spray.
Step 7: Bake in a preheated oven at 350°F for 15 minutes.
Step 8: Flip the chimichangas over and bake for an additional 15 minutes until golden brown and crispy.
Step 9: Serve hot, topped with shredded cheddar cheese, chopped green onions, sour cream, and salsa. Enjoy!