Baked Chicken Chimichangas are a delightful twist on a classic Mexican favorite. These crispy, golden tortillas are filled with a creamy and spicy mixture of chicken and cheeses, baked to perfection for a healthier alternative to frying. Perfect for weeknight dinners or entertaining guests, this dish is sure to impress everyone at the table.
Why You Will Love This Recipe
This recipe for Baked Chicken Chimichangas is not only easy to prepare but also incredibly satisfying. The combination of cream cheese and Pepperjack cheese creates a rich, flavorful filling that pairs perfectly with the tender, shredded chicken. Baking instead of frying means you can enjoy all the deliciousness without the extra calories and mess. Plus, they can be customized with your favorite toppings, making them a versatile choice for any occasion.
Introduction
Chimichangas, originating from the southwestern United States, are a beloved dish that combines the flavors of traditional Mexican cuisine with the convenience of a hand-held meal. While many recipes call for deep-frying, this baked version offers a healthier option without sacrificing taste or texture. Whether you’re hosting a casual gathering or simply looking for a comforting family dinner, these Baked Chicken Chimichangas will become a staple in your culinary repertoire. Let’s dive into the ingredients and preparation steps that will lead you to this delicious dish!
Ingredients:
- 8 oz cream cheese, softened
- 8 oz Pepperjack cheese, shredded
- 1 ½ Tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese (for topping)
- Green onions, chopped (for garnish)
- Sour cream (for serving)
- Salsa (for serving)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). This ensures that your chimichangas will bake evenly and achieve that perfect golden color.
Step 2:
In a medium mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Use a fork or spatula to mix them together until smooth and well incorporated. The cream cheese will add a rich texture, while the Pepperjack cheese brings a delightful kick.
Step 3:
Fold in the shredded cooked chicken into the cheese mixture. Make sure the chicken is evenly coated with the creamy mixture. This step is crucial as it ensures each bite is packed with flavor.
Step 4:
Take a flour tortilla and place a generous amount of the chicken and cheese filling in the center. Be careful not to overfill, as this can make rolling difficult. Tuck in the sides of the tortilla and roll it up tightly, ensuring the filling is secure inside. Repeat this process for all eight tortillas.
Step 5:
Lightly spray a 9×13-inch baking dish with cooking spray. Place the rolled chimichangas seam-side down in the dish. Once all chimichangas are arranged, give the tops a quick spray with cooking spray to help them achieve a crispy texture while baking. Bake in the preheated oven for 15 minutes, then flip each chimichanga over and bake for an additional 15 minutes, or until they are golden brown and crispy.
Serving Suggestions:
Serve your Baked Chicken Chimichangas hot from the oven, topped with shredded cheddar cheese and chopped green onions for an extra burst of flavor. Pair them with a side of sour cream and salsa for dipping, and perhaps a fresh salad or some Mexican rice to complete the meal. These chimichangas also make a fantastic appetizer for parties or game day!
Tips:
- Make-Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 24 hours. Just assemble the chimichangas and bake when you’re ready to serve.
- Variations: Feel free to experiment with different cheeses or add black beans, corn, or diced peppers to the filling for added flavor and texture.
- Storage: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best texture.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: Approximately 350
- Protein: 20g
- Sodium: 600mg
Conclusion
Baked Chicken Chimichangas are a delicious and versatile dish that is sure to please everyone at your table. With their creamy filling and crispy exterior, they strike the perfect balance between indulgence and health. Whether you serve them for a casual family dinner or as a crowd-pleasing appetizer, they are bound to become a favorite in your home. So gather your ingredients, preheat your oven, and get ready to enjoy this delightful Mexican-inspired dish!
Questions and Answers:
1. Can I use a different type of cheese for this recipe?
Absolutely! While Pepperjack cheese adds a nice kick, you can use any cheese you prefer, such as Monterey Jack, cheddar, or even a blend of cheeses.
2. What can I serve with Baked Chicken Chimichangas?
These chimichangas pair wonderfully with a variety of sides. Consider serving them with Mexican rice, refried beans, or a fresh salad. Don’t forget the sour cream and salsa for dipping!
3. Can I freeze the chimichangas before baking?
Yes, you can prepare and assemble the chimichangas, then freeze them before baking. Just make sure to wrap them tightly in plastic wrap and aluminum foil. When you’re ready to bake, you can cook them directly from the freezer; just add a few extra minutes to the cooking time.
4. How do I make these chimichangas vegetarian?
To make a vegetarian version, simply replace the shredded chicken with sautéed vegetables, such as bell peppers, zucchini, and corn, or use black beans for protein.
5. How do I store leftovers?
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through for the best texture.
