Chicken and Cheese Chimichangas
Ingredients:
- 1 (8 oz) package cream cheese
- 1 (8 oz) package Pepperjack cheese, shredded
- 1 1/2 tablespoons taco seasoning
- 1 pound cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese, for serving
- Green onions, sliced, for garnish
- Sour cream, for serving
- Salsa, for serving
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning until well mixed.
- Fold in the shredded cooked chicken until evenly distributed and coated with the cheese mixture.
- Spoon the chicken and cheese mixture onto the center of each flour tortilla. Fold in the sides and roll up tightly to form a chimichanga.
- Place each rolled chimichanga seam side down into the prepared baking dish.
- Lightly spray the tops of the chimichangas with cooking spray to help them brown in the oven.
- Bake in the preheated oven for 15 minutes.
- After 15 minutes, carefully flip the chimichangas over using tongs or a spatula.
- Bake for an additional 15 minutes, or until the chimichangas are golden brown and crispy.
- Serve the chimichangas hot, garnished with shredded cheddar cheese, sliced green onions, a dollop of sour cream, and salsa on the side.
Enjoy your delicious homemade Chicken and Cheese Chimichangas
Here are some tips to enhance your Chicken and Cheese Chimichangas:
- Customize the Seasoning: Experiment with different seasonings or add-ins to suit your taste. You can try adding a pinch of cumin, garlic powder, or smoked paprika for extra flavor.
- Mix in Vegetables: Sneak in some veggies for added nutrition and flavor. Sauteed bell peppers, onions, or corn can complement the chicken and cheese filling beautifully.
- Adjust Cheese Ratio: If you prefer a milder flavor, you can reduce the amount of Pepperjack cheese and supplement it with more cream cheese or a milder cheese like Monterey Jack.
- Use Corn Tortillas: While flour tortillas are traditional for chimichangas, you can use corn tortillas for a gluten-free option or for a different texture and flavor profile.
- Crisp Up in a Skillet: For an extra crispy texture, you can crisp up the chimichangas in a skillet with a little oil after baking them in the oven. Simply heat a skillet over medium heat, add a bit of oil, and cook the chimichangas seam side down until golden and crispy.
- Add Fresh Herbs: Sprinkle some fresh cilantro or parsley over the chimichangas before serving for a burst of freshness and color.
- Serve with Guacamole: Alongside salsa, offer some homemade guacamole for dipping. The creamy texture of guacamole complements the crispy chimichangas perfectly.
- Make Ahead: You can assemble the chimichangas ahead of time and refrigerate them until ready to bake. This is great for meal prep or entertaining guests.
- Freeze Extras: If you have leftovers, you can freeze the chimichangas individually wrapped in foil. Simply reheat them in the oven straight from the freezer for a quick and convenient meal.
- Pair with Mexican Rice: Serve the chimichangas alongside Mexican rice and beans for a complete and satisfying meal.
Enjoy making and customizing your Chicken and Cheese Chimichangas
FAQs – Chicken and Cheese Chimichangas
Q: Can I use a different type of cheese instead of Pepperjack? A: Yes, you can substitute Pepperjack cheese with any other cheese of your choice. Cheddar, Monterey Jack, or a blend of Mexican cheeses would work well.
Q: Can I use store-bought taco seasoning or make my own? A: You can use either store-bought taco seasoning or make your own. If you prefer homemade seasoning, you can combine spices like chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper to taste.
Q: Can I prepare these chimichangas ahead of time? A: Yes, you can assemble the chimichangas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly with plastic wrap or aluminum foil to prevent them from drying out.
Q: Can I freeze these chimichangas? A: Yes, you can freeze the assembled chimichangas before baking. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. When ready to bake, you can bake them directly from frozen, just add a few extra minutes to the baking time.
Q: Can I use corn tortillas instead of flour tortillas? A: Yes, you can use corn tortillas if you prefer. Keep in mind that corn tortillas may have a different texture and flavor compared to flour tortillas.
Q: How can I make these chimichangas healthier? A: You can make these chimichangas healthier by using whole wheat or low-carb tortillas, reducing the amount of cheese, using Greek yogurt instead of sour cream, and adding more vegetables like bell peppers, onions, or spinach to the filling.
Q: What can I serve with these chimichangas? A: These chimichangas are delicious on their own but you can serve them with a side of Spanish rice, black beans, or a simple salad for a complete meal. Additionally, guacamole or sliced avocado would make a great accompaniment.
Q: Can I make a vegetarian version of these chimichangas? A: Yes, you can make a vegetarian version by omitting the chicken and adding extra vegetables like bell peppers, onions, black beans, or corn to the filling. You can also use a meat substitute like tofu or tempeh if desired
