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Baked Chicken Chimichangas

Baked Chicken Chimichangas Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 4 oz cream cheese, softened
  • 1 (4-oz) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup shredded Mexican cheese blend, divided
  • 1/2 cup red enchilada sauce, plus more for serving
  • 4 large (10-inch) flour tortillas
  • 2 tablespoons melted butter or neutral oil

Method
 

  1. Preheat oven to 425°F (220°C). In a skillet over medium heat, stir together the chicken, cream cheese, green chiles, cumin, chili powder, garlic powder, and salt until melted, about 4 minutes. Stir in 1/4 cup enchilada sauce and 1/2 cup cheese. Remove from heat and let cool slightly.
  2. Spoon about 3/4 cup filling into each tortilla. Fold into a tight burrito and place seam-side down on a parchment-lined baking sheet.
  3. Brush the chimichangas with melted butter. Bake 20 to 22 minutes until deep golden and crisp.
  4. Plate the chimichangas, drizzle with the remaining enchilada sauce, and scatter the remaining cheese on top. Serve right away.

Notes

The filling can be made a day ahead and refrigerated; bring it to room temperature before rolling. Serve immediately after baking for the crispiest shell, as the tortilla starts to soften as it sits.