In a large mixing bowl, combine the cream cheese, shredded Pepperjack cheese, taco seasoning, and shredded cooked chicken. Mix well until everything is thoroughly combined.
Step 3: Assemble the Chimichangas
Spoon the chicken and cheese mixture evenly into the center of each tortilla. Fold in the sides and roll them up burrito-style.
Step 4: Bake to Perfection
Place the rolled chimichangas seam-side down on the prepared baking sheet. Lightly spray with cooking spray or brush with melted butter for a golden finish.
Bake in the preheated oven for 20–25 minutes, or until the tortillas are crisp and lightly browned.
Step 5: Serve and Enjoy
Remove from the oven and let cool slightly. Serve warm with your favorite toppings like sour cream, guacamole, or salsa.
Tips:
- For a crispier texture, flip chimichangas halfway through baking.
- You can substitute cooked chicken with shredded rotisserie chicken for ease.
- Great for meal prep—make ahead and freeze unbaked, then bake when needed.
Why You’ll Love This Recipe
These baked chimichangas offer all the flavor of your favorite Tex-Mex dish without deep frying. Creamy, cheesy, and packed with seasoned chicken, they’re perfect for weeknight dinners or casual gatherings.
Enjoy this easy and satisfying comfort food—straight from your oven!
