Description
A healthier twist on the classic chimichanga, featuring a creamy and cheesy chicken filling wrapped in a crispy baked tortilla. Perfect for a satisfying meal any day of the week.
Ingredients
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8 oz cream cheese, softened
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8 oz pepper jack cheese, shredded
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1½ tablespoons taco seasoning
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1 lb cooked chicken, shredded (rotisserie chicken works great)
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8 large flour tortillas
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Cooking spray
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Shredded cheddar cheese, for topping
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Green onions, sliced, for garnish
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Sour cream, for serving
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Salsa, for serving
Instructions
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine the cream cheese, pepper jack cheese, and taco seasoning. Mix until well blended.
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Fold the shredded chicken into the cheese mixture until evenly combined.
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Place about ⅓ cup of the chicken mixture onto the center of each tortilla.
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Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
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Place the rolled chimichangas seam-side down in a baking dish coated with cooking spray.
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Lightly spray the tops of the chimichangas with cooking spray to promote browning.
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Bake in the preheated oven for 15 minutes.
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Turn the chimichangas over and bake for an additional 15 minutes, or until golden brown and crispy.
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Remove from the oven and top with shredded cheddar cheese.
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Garnish with sliced green onions and serve with sour cream and salsa on the side.
Notes
For added flavor, consider adding diced green chilies or jalapeños to the chicken mixture
If you prefer a spicier kick, use spicy pepper jack cheese or add a dash of hot sauce to the filling.
These chimichangas can be frozen before baking. To bake from frozen, add an additional 10-15 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican