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Easy Baked Chicken and Cheese Chimichangas

Two golden-brown baked Chimichangas filled with shredded chicken and melted white cheese, served on a light plate.
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Make crispy, satisfying chicken and cheese chimichangas in the oven for a quick weeknight Tex-Mex dinner.

Ingredients

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  • 8 large flour tortillas
  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or spray it with cooking spray.
  2. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, softened cream cheese, salsa, chili powder, cumin, and garlic powder. Mix until well combined.
  3. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable.
  4. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla from the bottom up, creating a sealed burrito shape. Place seam-side down on the prepared baking sheet.
  6. Lightly spray the tops of the rolled chimichangas with cooking spray.
  7. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra crispiness, you can brush the tops with a small amount of melted butter before baking.
  • You can prepare these ahead of time, place them on the baking sheet, cover, and refrigerate for up to 24 hours before baking.
  • Use ground beef instead of chicken for a Beef Chimichanga variation.

Nutrition

Find it online: https://cutcooktaste.com/easy-baked-chicken-chimichangas-recipe/