Baked Chicken Chimichangas -

Baked Chicken Chimichangas

These Baked Chicken Chimichangas are a baked version of classic TexMex fare...and they're really delicious! Consider making a batch of these for your next party!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken, chimichanga

Servings: servings

Calories: 527kcal

Ingredients

For Baked Chimichangas

2 Tbsp olive oil
1 cup white onion diced
1 jalapeno seeds and ribs removed, diced
1 tsp garlic minced
1½ Tbsp taco seasoning
2 Tbsp fresh cilantro
3 cups shredded cooked chicken (Tip: Use a rotisserie chicken)
¼ cup sour cream
8 oz. low-fat cream cheese softened
1 cup pepperjack cheese shredded
½ cup cheddar cheese shredded
16 small fajita-sized flour tortillas (see note)
2 Tbsp butter melted

For Topping

2 Roma tomatoes diced
additional sour cream
prepared guacamole

Instructions

For Baked Chimichangas

Line a baking sheet with parchment paper; set pan aside.
Preheat oven to 400°F.
Using a large skillet, add olive oil and place over medium heat. Once hot, add onion and jalapeno; cook, stirring occasionally, for 3-4 minutes, or until onion has softened.
Add garlic and continue cooking for 1-2 more minutes.
Add taco seasoning and cilantro; stir and cook for 1-2 more minutes. Remove mixture from heat and transfer into a large mixing bowl.
Add shredded chicken, sour cream, cream cheese, pepperjack cheese and cheddar cheese; stir until well combined.
Spoon ¼ cup of this filling down the center of each tortilla. Fold sides in and then roll tortilla up; place seam-side down on prepared baking pan. Repeat with remaining tortillas. Brush tops of tortillas with the melted butter.
Bake at 400°F for 20-22 minutes, or until tops are golden brown.
Remove from oven and top each chimichanga with a spoonful of guacamole, sour cream and several diced tomatoes.

Notes

I like making smaller chimichangas using the fajita-sized tortillas, but you can make larger versions using standard-sized tortillas.

Nutrition