Baked Chicken Chimichangas
Chimichangas are famed for their crispy, crunchy tortilla exterior, and their tender, juicy filling. These boast a chicken filling and are baked rather than fried, for all the flavor but a fraction of the fat.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Mexican
Ingredients
Scale
- 1 1/2 tablespoons taco seasoning
- 8 oz (225g) shredded Monterey Jack pepper cheese
- 1 lb (450g) shredded cooked chicken
- 8 oz (225g) cream cheese
- 8 flour tortillas
- Cooking spray, as needed
- Green onion, sour cream, shredded cheddar, avocado slices, and/or salsa, to serve
Instructions
- Preheat the oven to 350 degrees F/175 degrees C.
- Stir the Pepper Jack cheese with the cream cheese and taco seasoning.
- Stir in the chicken then divide this mixture between the tortillas.
- Tuck in the sides and roll up each tortilla.
- Lay them seam side-down in a sprayed 13 x 9 inch baking pan
- Spray the tops with cooking spray then bake for 15 minutes.
- Flip them over.
- Spritz with cooking spray, and bake for 15 minutes more or until golden brown and crisp.
- Serve with sour cream, salsa, cheddar cheese, avocado, and/or green onions if liked.
Find it online: https://victoriahaneveer.com/baked-chicken-chimichangas/