Baked Chicken Chimichangas

Baked Chicken Chimichangas: A Tex-Mex Delight in Under 30 Minutes

Tex-Mex Cravings Met, Time Saved:

Craving those irresistible flavors but short on time? Look no further than these Baked Chicken Chimichangas. Ditch the deep fryer and embrace a healthier, fuss-free approach. This recipe delivers crispy perfection and mouthwatering Tex-Mex satisfaction in under 30 minutes, making it ideal for busy weeknights or a quick and delicious family meal.

A Healthier Twist on a Classic:

Unlike traditional chimichangas, this recipe skips the deep fryer, opting for a healthier baking method. The result? Golden-brown, crispy chimichangas packed with flavor, but without the added fat of deep-frying. Perfect for those who want to indulge in their Tex-Mex favorites without compromising their health goals.

A Symphony of Flavor and Texture:

• Creamy and Spicy Filling: A unique blend of softened cream cheese, shredded pepper jack cheese, and taco seasoning creates the heart of these chimichangas. The cream cheese provides a smooth and creamy base, while the pepper jack cheese adds a delightful kick and a sharp flavor that perfectly complements the creaminess. Taco seasoning infuses the filling with classic Tex-Mex spices, guaranteeing a burst of flavor in every bite. Shredded cooked chicken adds a hearty element and a savory punch, making these chimichangas a complete and satisfying meal.
• Crispy Perfection: Forget soggy tortillas! Baking ensures the tortillas become beautifully crisp on the outside while remaining soft and pliable on the inside. Each bite offers a delightful textural contrast, making these chimichangas incredibly satisfying.
• Customizable Toppings: This recipe caters to the adventurous eater, suggesting you skip the traditional guacamole and sour cream. However, feel free to unleash your inner Tex-Mex chef and add them on for a more classic experience! Don't forget the salsa, a sprinkle of shredded cheddar cheese, and a touch of fresh green onions to complete the fiesta of flavors.

Ingredients for your Baked Chicken Chimichanga Feast (Makes 8):

The Creamy and Spicy Filling:

• 8 oz package cream cheese, softened (226 grams)
• 8 oz shredded pepper jack cheese (about 2 cups)
• 1 ½ tablespoons taco seasoning

The Protein Powerhouse:

• 1 lb cooked chicken, shredded (around 4 cups)

The Wrap:

• 8 large flour tortillas

For a Touch of Crispness:

• Cooking spray

Classic Tex-Mex Toppings (Optional):

• Shredded cheddar cheese
• Chopped green onions, for garnish
• Sour cream
• Salsa

Step-by-Step Guide to Baking Bliss:

1. Creamy and Flavorful Filling: In a large bowl, using a hand mixer or electric mixer on medium speed, whip together the softened cream cheese, shredded pepper jack cheese, and taco seasoning until well combined and creamy. This forms the base of your delicious filling. Gently fold in the shredded cooked chicken, ensuring it's evenly distributed throughout the mixture.
2. Wrap it Up: Now comes the fun part – assembling the chimichangas! Spread a generous portion of the creamy and spicy filling in the center of each flour tortilla. Use a spoon to ensure the filling is evenly distributed. Carefully fold the sides of the tortilla inwards towards the center, then roll up tightly from the bottom to form a burrito-like shape. Tuck in the sides as you roll to prevent the filling from leaking out during baking.
3. Prepare to Bake: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray to prevent sticking. Place the rolled-up chimichangas seam side down in the prepared baking dish. For an extra touch of crispness, spray the tops of the chimichangas with a light coating of cooking spray.
4. Bake to Golden Perfection: Bake the chimichangas for 15 minutes. Then, carefully flip them over using a spatula to ensure even browning. Bake for an additional 15 minutes, or until the chimichangas are golden brown and crispy all over.
5. Fiesta Time!: It's time to enjoy the fruits of your labor! Serve your hot and crispy Baked Chicken Chimichangas with your favorite toppings. Shredded cheddar cheese adds a touch of mild cheesiness, while chopped green onions offer a pop of color and a fresh, oniony bite. If you're a fan of the classics, don't forget the dollop of sour cream and a side of salsa for dipping.

Tips and Tricks:

• Leftover Love (continued): Wrap any leftovers in aluminum foil or store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• Spice it Up!: For those who crave an extra kick, add a diced jalapeno pepper to the filling mixture. Start with half a jalapeno, seeded and finely chopped, and adjust the amount based on your spice preference.
• Chicken Variations: Feel free to experiment with different types of cooked chicken. Leftover rotisserie chicken, shredded chicken breasts, or even canned chicken can be used in this recipe.
• Vegetarian Delight: Looking for a vegetarian option? Simply omit the chicken from the filling and replace it with a mixture of black beans, corn, and diced green peppers. Saute the vegetables with a teaspoon of olive oil before adding them to the cream cheese mixture.
• Gluten-Free Option: Use gluten-free tortillas to create a delicious gluten-free version of this recipe. Ensure you check the cooking instructions on the specific brand of gluten-free tortillas you choose.

Embrace Your Inner Tex-Mex Chef:

The beauty of this recipe lies in its versatility. Don't be afraid to get creative! Experiment with different cheeses in the filling, add your favorite vegetables, or drizzle the chimichangas with a touch of enchilada sauce before baking for an extra layer of flavor.

With a little creativity and these handy tips, you can transform these Baked Chicken Chimichangas into your own signature Tex-Mex masterpiece. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious culinary adventure!