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Creamy Baked Chicken Chimichangas

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
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Ingredients
 

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.