Baked Chicken Chimichangas

These Baked Chicken Chimichangas are a healthier twist on the old classic.

Everyone Loves Chimichangas! This Baked Chicken Chimichanga Recipe Is Stuffed With Rice, Chicken, Cheese And More. Such A Simple Dinner Recipe That Is So Delicious And Perfect To Add To The Monthly Menu.

I developed this quick and easy chicken chimichanga recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they’re much healthier than fried chimichangas.

BAKED CHICKEN CHIMICHANGAS RECIPE

These baked chicken chimichangas are so incredibly easy to make and really just require combining the ingredients in a skillet and then assembling the chimichangas in flour tortillas. I like to use brown rice for these since it’s healthier and honestly, with all the other ingredients included, it’s just as tasty. You’ll want that rice to be cooked before you add it in and you can always do this a day in advance if you want. Otherwise, just cook it while you cook and/or shred your chicken. I like to use a rotisserie chicken when I make these because it’s so incredibly easy, but you can also cook your own chicken for these if you’d prefer.

How to Freeze Chimichangas

One of my favorite parts of this recipe? The fact that it freezes SO well! This recipe makes 8 baked chicken chimichangas, but every time I make it, I immediately bake 4 of them and I immediately freeze the remaining 4. Once you’re done assembling the chimichangas, tightly wrap any you want to freeze in plastic wrap, put in a freezer Ziplock bag and store in the freezer until you’re ready to eat. When you’re ready to enjoy, simply unwrap, brush with olive oil, and bake at 400 degrees for for 24-28 minutes. Chris generally prefers to just pop them in the microwave for a couple minutes and that totally works, too!

Sauté the onion in a little bit of olive oil, along with chili powder and salt. Add in the garlic and cook until the onions begin to brown. Then add the chicken in, along with the chipotle chilis and sauce and oregano. You can pretty easily control the spice level of these chimichangas, depending on how many chipotle peppers and how much sauce you use. I’ve included my recommended below, but I sometimes amp it up a bit for my husband. If you don’t like too spicy, use a little less.

You can also choose what spice level you want your salsa to be. I use spicy, but use mild if you prefer! Add that in and then cook on low for about 5 minutes. And stir the rice in to combine. And your filling is complete! That’s all it takes.

Ingredients

  • 8 ounce package cream cheese
  • 8 ounce Pepper jack cheese, shredded
  • 1½tablespoons taco seasoning
  • 1 pound cooked chicken, shredded
  • 8 flour tortillas
  • Cooking spray
  • Shredded cheddar cheese
  • Green onions, for garnish
  • Sour cream
  • Salsa

Directions

Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9×13″ baking dish. Spray tops of tortillas with cooking spray. Bake at 350 degrees fahrenheit for 15 minutes. Turn Chimichangas over, and bake an additional 15 minutes.

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