Crispy Baked Chimichangas (Print Version)
# Ingredients:
→ Cheese Filling Essentials
01 -
8 ounces of Pepperjack cheese, shred it fresh for the best melt
02 -
8 ounces of cream cheese, softened to make mixing easy
→ Core Ingredients
03 -
8 soft flour tortillas, at room temp so they roll smoothly
04 -
1 pound of cooked and shredded chicken, nice and tender
05 -
Cooking spray to get that golden crunch
06 -
1 1/2 tablespoons of taco spice mix
→ Extras for Serving
07 -
Green onions, sliced thin to add freshness
08 -
Cheddar cheese, shred it just before using
09 -
Your go-to salsa for dipping
10 -
Cool sour cream to balance the flavors
# Instructions:
01 -
Mix the cream cheese, shredded Pepperjack, and taco spices together in a big bowl until it's smooth and flavorful.
02 -
Take the shredded chicken and gently stir it into the cheese mixture so every bit is coated with the creamy filling.
03 -
Scoop out the filling and spread it across each flour tortilla. Fold in the sides and roll them up tight, making sure the goodness stays inside.
04 -
Preheat the oven to 350°F (175°C). Coat a 9x13-inch dish with cooking spray, line up the rolled chimichangas seam-side down, and lightly spray the tops for extra crispiness.
05 -
Pop the dish in the oven for 15 minutes, flip the chimichangas gently, and bake another 15 minutes till both sides are golden and crispy.
06 -
Pull your crispy chimichangas out and finish them off with shredded cheddar and green onions. Serve them up with sour cream and salsa on the side.
# Notes:
01 -
A healthier crispy option compared to frying, but still packed with flavor
02 -
Pro tip: Prep the chimichangas, refrigerate for up to a day, and bake when ready