Cheese Baked Chicken Chimichangas Recipe
Description
Baked chicken chimichangas are a healthier twist on the traditionally fried Tex-Mex favorite. Stuffed with shredded chicken, creamy cheese, and seasoned to perfection, they’re baked until golden and crisp. Perfect for a weeknight dinner, they offer all the crunch and flavor without the grease.
Ingredients (Serves 4–6)
2 cups cooked shredded chicken (rotisserie or boiled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, softened
1/2 cup salsa (or enchilada sauce for a spicier kick)
1/2 tsp cumin
1/2 tsp chili powder
1/4 tp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
6 large flour tortillas
2 tbsp melted butter or olive oil (for brushing)
Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Filling
In a large bowl, combine the shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, and spices. Mix until well incorporated.
Assemble Chimichangas
Spoon about 1/2 cup of the filling into the center of each tortilla. Fold the sides in, then roll tightly from bottom to top like a burrito.
Bake
Place seam-side down on the baking sheet. Brush the tops lightly with melted butter or oil. Bake for 20–25 minutes, or until golden brown and crispy.
Serve
Serve warm, topped with your favorite garnishes like sour cream, guacamole, or chopped cilantro.
Nutrition Information (Per Chimichanga, based on 6 servings)
Calories: 420 kcal
Protein: 26g
Fat: 24g
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Sodium: 650mg
Note: Values may vary based on exact ingredients and portion sizes.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Q&A Section
Q: Can I use corn tortillas instead of flour?
A: Flour tortillas are best for chimichangas because they roll easily and get crispy when baked. Corn tortillas are more brittle and better for enchiladas or tacos.
Q: Can I freeze them?
A: Yes! Assemble and freeze before baking. When ready to eat, bake from frozen at 375°F for about 30–35 minutes or until heated through and crispy.
Q: What can I substitute for cream cheese?
A: You can use sour cream or Greek yogurt for a lighter filling, or leave it out entirely for a sharper cheese flavor.
Q: How can I make it spicier?
A: Add chopped jalapeños, use hot salsa, or sprinkle in cayenne pepper to taste.
Q: Can I make it vegetarian?
A: Absolutely. Replace the chicken with sautéed vegetables (like bell peppers, mushrooms, and onions) or black beans for a vegetarian v