In my opinion, the fact that chimichangas are usually fried is a large part of what makes me love them so much. So when I came across a baked option, I was skeptical. Needless to say, my fears were laid to rest after I made these. They are delicious. (Even better the next day.) Don’t let the incredibly non-professional photo deter you. Enjoy!
Original recipe from My Food Fridge.
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded*
6 flour tortillas
shredded cheddar cheese
green onions, for garnish
Chicken* (The original recipe did not specify how to make the chicken, so this is how I made mine.)
Cut chicken breasts in half and flatten to same thickness.
Season with salt, pepper, and season salt on both sides of each piece.
Drizzle a pan with olive oil and heat.
Cook chicken in pan, all the way through until done, flipping once.
Remove chicken from pan and drain on paper towels.
Shred chicken with 2 forks.
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 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.
Truth be told, these were fine the 1st night, but after wrapping them individually in foil and storing them in the refrigerator so the seasoning could seep in, they were much better in the days to come. I heated them in the microwave for about 90 seconds and they were perfect. I didn’t bother topping with salsa, sour cream, or shredded cheese after the first night–and they were still delicious!