Description
 Crispy, golden tortillas filled with creamy, cheesy shredded chicken make these baked chimichangas a lighter Tex-Mex favorite. Perfect for family dinners or meal prep.
Ingredients
- 8 oz cream cheese, softened
- 8 oz pepper jack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, pepper jack cheese, and taco seasoning until smooth. Stir in shredded chicken until fully coated.
- Place filling in the center of each tortilla, fold in sides, and roll tightly like a burrito.
- Arrange chimichangas seam-side down on the baking sheet and lightly spray tops with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Serve warm with sour cream, salsa, guacamole, or your favorite Tex-Mex toppings.
Notes
These chimichangas can be assembled ahead and refrigerated for 24 hours before baking. Freeze unbaked for up to 2 months, then bake from frozen. For extra crispiness, broil for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex