Creamy Baked Chicken Chimichangas
Golden, crisp Creamy Baked Chicken Chimichangas filled with shredded chicken, cream cheese, Monterey Jack, and taco seasoning, baked to perfection without frying.
12 Servings
Ingredients
- 2 cups shredded chicken
- 8 ounces cream cheese softened
- 8 ounces Monterey Jack cheese shredded
- 1 package taco seasoning
- 6 –8 flour tortillas
Instructions
Prepare the chicken and oven
- Preheat the oven to 350°F (175°C). Shred the chicken and divide it into portions as needed. Lightly spray a baking sheet with nonstick spray or line with parchment paper.
Combine the filling
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack, and taco seasoning. Stir thoroughly until the mixture is evenly blended.
Assemble the chimichangas
- Divide the filling into 6–8 equal portions. Place one portion in the center of each tortilla. Fold in the sides, then roll tightly to enclose the filling, ensuring the seam is secure. Arrange the rolled chimichangas seam-side down on the prepared baking sheet.
Brush and bake
- Lightly brush or spray the chimichangas with melted butter. Bake for 15 minutes. Remove from the oven, carefully flip each chimichanga, and brush again with butter.
Finish baking and garnish
- Return to the oven and bake for an additional 10–15 minutes, or until golden brown and crisp. If desired, sprinkle with extra cheese, cilantro, or parsley before serving.
Notes
To prepare gluten-free Creamy Baked Chicken Chimichangas, substitute the flour tortillas with certified gluten-free tortillas. Ensure the taco seasoning used is labeled gluten-free, as some blends may contain additives with gluten.