Description
Golden, crispy, and packed with flavor, these baked chicken chimichangas offer a lighter take on a Tex-Mex favorite. Wrapped in flour tortillas and loaded with creamy, spiced chicken filling, they’re finished in the oven for a satisfying crunch without the fryer. A delicious dinner that feels indulgent yet easy to prepare.
Ingredients
2 cups cooked chicken breast, shredded
4 oz cream cheese, softened
1 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or taco sauce
1 tbsp taco seasoning
6 medium flour tortillas
Olive oil or cooking spray
Toppings: sour cream, diced tomatoes, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning until well combined.
- Warm tortillas in the microwave for 20 seconds to soften.
- Spoon the chicken filling into each tortilla. Fold in sides and roll up tightly.
- Place rolled chimichangas seam-side down on the baking sheet.
- Brush or spray tops with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Remove from oven, let cool slightly, and top with sour cream, diced tomatoes, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner