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Golden Baked Chicken Chimichangas

Name: Golden Baked Chicken Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 cup shredded cheese, for garnishing; 1/4 cup sliced green onions, for garnishing; 8 ounces cream cheese, softened; 1 1/2 tablespoons taco seasoning; 1/2 cup salsa, for serving; 1/2 cup sour cream, for serving; cooking spray; 8 ounces pepper jack cheese, shredded; 1 pound cooked and shredded chicken (use rotisserie chicken for best results); 8 10-inch flour tortillas

Whip up these scrumptious Golden Baked Chicken Chimichangas and amaze your family and friends with a delightful and healthier take on the popular Tex-Mex dish. Made with shredded chicken, creamy cheeses, and warm tortillas, this baked version is comfort food at its finest.



1 hr

TOTAL TIME

516

CALORIES

$1.92

PER SERVING

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Ingredients

10 INGREDIENTS

8 SERVINGS

1/2 cup shredded cheese

for garnishing

1/4 cup green onions

sliced, for garnishing

8 oz cream cheese

softened

1 1/2 tbsp taco seasoning

8 oz shredded pepper jack cheese

1 lb shredded rotisserie chicken

8 whole 10 inch flour tortillas

Directions

8 STEPS

30 min

PREP TIME

30 min

COOK TIME

1 hr

TOTAL TIME

Preheat oven to 350°F (175°C).

In a large mixing bowl, combine softened cream cheese, shredded pepper jack cheese, and taco seasoning. Stir well.

Fold the cooked and shredded chicken into the cheese mixture, ensuring the chicken is well-coated.

Lay out a flour tortilla and place about 1/8 of the chicken mixture in the center. Fold the sides of the tortilla inward, then roll it up to form a sealed chimichanga. Repeat with the remaining tortillas and chicken mixture.

Lightly spray a 9x13-inch baking dish with cooking spray. Place the chimichangas seam side down in the dish.

Spray the tops of the chimichangas lightly with cooking spray. This will help them achieve a golden-brown finish when baked.

Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, gently flip them over and bake for an additional 15 minutes, or until golden brown and crispy.

To serve, place a baked chimichanga on a plate and garnish with shredded cheese and sliced green onions. Add a dollop of sour cream and a spoonful of salsa on the side for dipping.