Creamy Baked Chicken Chimichangas
Creamy Baked Chicken Chimichangas made with shredded chicken, cream cheese, Monterey Jack cheese, taco seasoning, and flour tortillas.
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Servings: 12
Ingredients
Chimichangas
- 2 c cooked chicken shredded
- 8 oz cream cheese softened to room temperature
- 8 oz Monterey Jack cheese shredded
- 1 package taco seasoning
- 6 to 8 flour tortillas
- Nonstick cooking spray for preparing the baking sheet
- Butter spray or melted butter for brushing
Optional Garnish
- Additional shredded cheese
- Fresh cilantro or parsley chopped
Instructions
Prepare the chicken.
- Shred the cooked chicken and set it aside.
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking sheet.
- Lightly coat a baking sheet with nonstick cooking spray or line it with parchment paper.
Prepare the filling.
- In a large mixing bowl, combine the softened cream cheese, shredded Monterey Jack cheese, and taco seasoning.
Add the chicken.
- Add the shredded chicken to the cheese mixture and stir until fully combined.
Portion the filling.
- Divide the chicken mixture into 6 to 8 equal portions, depending on the size of the tortillas.
Fill the tortillas.
- Place one portion of the chicken mixture in the center of each flour tortilla.
Roll the chimichangas.
- Fold in the sides of each tortilla, then roll tightly to enclose the filling. Keep the sides tucked in while rolling.
Arrange on the baking sheet.
- Place each chimichanga seam-side down on the prepared baking sheet.
Coat the first side.
- Lightly spray the tops with butter spray or brush with melted butter.
Bake the first side.
- Bake for 15 minutes. Remove the baking sheet from the oven and carefully turn each chimichanga over.
Coat the second side.
- Lightly spray or brush the second side with butter spray or melted butter.
Finish baking.
- Return the chimichangas to the oven and bake for an additional 10 to 15 minutes, or until golden and heated through.
Garnish and serve.
- If desired, sprinkle with additional shredded cheese and chopped cilantro or parsley. Serve warm.
Notes
To make these Creamy Baked Chicken Chimichangas gluten free, replace the flour tortillas with certified gluten-free tortillas. Verify that the taco seasoning, cream cheese, Monterey Jack cheese, chicken, butter spray or melted butter, and nonstick cooking spray are gluten free. Use clean utensils, bowls, baking sheets, and prep surfaces to avoid cross-contact with gluten-containing ingredients.