Creamy Baked Chicken Chimichangas

I make these creamy baked chicken chimichangas when I want crunchy comfort food without the grease circus of deep-frying — they’re loaded with tender shredded chicken, melty cheese, and a dreamy creamy sauce, all rolled into tortillas and baked until golden. They somehow feel both indulgent and harmless, which is the exact energy I want on a chaotic weeknight.

My little family eats these like it’s our national dish. My husband will happily demolish two and then ask for leftovers the next day like it’s a prize. Once I made them for a lazy Sunday and my kiddo announced they were “officially the best brown-bag lunch ever,” and then proceeded to trade away an apple to bring home two chimichanga halves. They’re the recipe that lives in my head for game nights, last-minute guests, and the rare time I want to impress without too much fuss.

Kitchen Talk

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I once went rogue and stuffed these with double the filling because I was feeling dramatic. The tortillas protested and split on me, but a quick brush of oil and a higher rack in the oven saved them. Also: cream cheese is a glorious quiet hero here — it turns the filling from “meh” to “please pass the napkins.” If you like things spicy, add jalapeños to the filling and cool with a dollop of sour cream on top. Pro tip: let the filled chimichangas rest a few minutes before baking so they seal up better; impatience equals leaky filling and sad trays.

Shopping Tips

– Protein: Rotisserie chicken is the lazy champ here — grab a whole bird for extra value, or use boneless skinless breasts or thighs and shred after cooking.
– Cheese: Pick a melty blend like Monterey Jack, cheddar, or pepper jack for heat; pre-shredded is fine but freshly shredded melts creamier.
– Dairy: Cream cheese and sour cream are the sauce backbone; full-fat will taste best, but light versions work in a pinch.
– Canned Goods: Look for diced green chiles and a good enchilada sauce or salsa verde; low-sodium cans let you control the salt.
– Spices: Chili powder, cumin, and smoked paprika make the filling taste like it actually tried — use a fresh jar if the label still smells like yesterday.
– Fresh Herbs: Cilantro is optional but brightens everything; buy a small bunch if you plan to garnish.

Prep Ahead Ideas

– Shred the chicken the day before and store in an airtight container; toss with a little lime juice to keep it bright.
– Mix the creamy filling/sauce early and refrigerate; you’ll save 15–20 minutes when assembling.
– Assemble chimichangas and place them seam-side down on a baking sheet, then cover and refrigerate for up to 24 hours; bake straight from chilled (add a few minutes to bake time).
– Use shallow plastic containers or a parchment-lined baking sheet for stacking in the fridge so they don’t stick.

✔Time-Saving Tricks

– Use rotisserie chicken and pre-shredded cheese to shave off tons of time.
– Swap in store-bought salsa or enchilada sauce instead of making a sauce from scratch.
– Bake on a rimmed sheet pan for batches; foil or a silicone mat = easy cleanup.
– If you have an air fryer, 8–10 minutes at 375°F will crisp single chimichangas quickly — keep an eye so they don’t blow open.

✔Common Mistakes

– Overfilling: I overstuffed once and ended up with chimichanga rubble. Fix it by using slightly less filling and tucking the ends tightly.
– Soggy tortillas: skipping the pre-bake or using too much watery salsa will make them limp; spoon off excess liquid from fillings and brush tortillas with oil.
– Underseasoned filling: taste before rolling — creamy mixtures can mask saltiness so go bold.
– Burning the edges while the middle stays cold: use a middle rack and rotate the pan halfway through baking.

What to Serve It With

– Cilantro-lime rice or simple Spanish rice.
– Quick crunchy slaw or a green salad for freshness.
– Black beans or refried beans for a cozy plate.
– Guacamole, pico de gallo, and extra sour cream for build-your-own toppings.

✔Tips & Mistakes

– Use medium-large flour tortillas so they wrap without tearing.
– Brush with oil or melted butter for extra golden color.
– Salt the filling as you go — cream cheese hides salt so taste twice.
– Don’t crowd the pan; give them space to crisp.
– If they split, bake seam-side down and press gently after 5 minutes to reseal.

✔Storage Tips

Leftovers refrigerate well for 3–4 days in an airtight container. Reheat in a 350°F oven or toaster oven to re-crisp — the microwave will work but makes things floppy. You can freeze baked chimichangas on a sheet until solid, then bag them for up to 2 months; reheat from frozen in the oven (add 10–15 minutes). Cold chimichanga for breakfast? Absolutely — chopped into eggs or folded into a breakfast burrito, no shame here.

✔Variations and Substitutions

– Vegetarian swap: use black beans, roasted sweet potato, or crumbled tempeh instead of chicken.
– Dairy-free: swap cream cheese for cashew cream and use dairy-free shredded cheese; the texture will change but still tasty.
– Tortilla switch: corn tortillas can work but are more fragile — soften them briefly in a damp towel to prevent cracking.
– Heat level: use chipotle in adobo for smoky heat or jalapeños for freshness.
– Lighter option: Greek yogurt instead of sour cream and less cream cheese — still creamy, slightly tangier.

Frequently Asked Questions

Creamy Baked Chicken Chimichangas

Golden baked chimichangas packed with creamy chicken, green chiles, and melty cheese. Crisp outside, lush and tangy inside.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 3 cup shredded cooked chicken rotisserie works great
• ▢ 6 oz softened cream cheese
• ▢ 0.5 cup sour cream
• ▢ 4 oz mild diced green chiles drained
• ▢ 1.25 cup shredded Monterey Jack cheese
• ▢ 0.5 cup shredded sharp cheddar
• ▢ 0.5 cup thick salsa
• ▢ 1 tbsp fresh lime juice
• ▢ 1.25 tsp ground cumin
• ▢ 1 tsp chili powder
• ▢ 0.75 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp smoked paprika
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup chopped fresh cilantro
• ▢ 2 tbsp thinly sliced green onions
• ▢ 8 count large flour tortillas (burrito-size)
• ▢ 2.5 tbsp melted butter or neutral oil for brushing

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a sheet pan with foil and set a wire rack on top.
• Stir cream cheese and sour cream in a large bowl until smooth.
• Mix in salsa, green chiles, lime juice, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper.
• Fold in chicken, Monterey Jack, cheddar, cilantro, and green onions until evenly combined.
• Warm tortillas in the microwave under a damp towel until pliable, about 30 to 45 seconds.
• Spoon filling across the lower third of each tortilla. Tuck sides and roll tightly into chimichangas.
• Place seam side down on the rack. Brush all sides with melted butter or oil.
• Bake 18 to 22 minutes, turning once, until golden and crisp. Broil 1 minute if you want extra crunch.
• Rest 5 minutes before serving. Add your favorite toppings and enjoy.

Notes

Variation: Swap half the chicken for black beans and corn, or use pepper jack for extra heat. For air fryer, cook at 375°F for 8–10 minutes, flipping once. Serve with shredded lettuce, pico de gallo, and a drizzle of salsa verde. To store, refrigerate up to 3 days; re-crisp in a 375°F oven for 8–10 minutes.

This recipe is an original creation inspired by classic Creamy Baked Chicken Chimichangas flavors. All ingredient ratios and instructions are independently developed.