30-Minute Baked Chicken Chimichangas: Quick, Cheesy & Crispy
Introduction:
Baked Chicken Chimichangas are a fast, flavorful twist on the classic deep-fried version, making them lighter yet equally satisfying. With tender chicken, creamy queso blanco, and melted Monterey Jack cheese wrapped in a crisp flour tortilla, these chimichangas are perfect for a weeknight dinner, game day, or casual get-together.
This recipe is designed for speed and flavor, coming together in just 30 minutes. The addition of fresh cilantro gives a burst of herbaceous freshness, while baking instead of frying keeps things simpler and cleaner, without sacrificing that delicious, golden-crispy exterior.
Ingredients:
- Chicken Breast (1 lb): Cooked and shredded for the filling.
- Queso Blanco Dip (15 oz): Creamy and cheesy, it binds the filling together.
- Flour Tortilla Burrito Shells (8): Large enough to hold the filling and fold easily.
- Cilantro (2 tbsp, chopped): Adds fresh, bright flavor.
- Monterey Jack Cheese (1½ cups, shredded): Melts beautifully inside the chimichangas.
- Extra Virgin Olive Oil (2 tsp): Brushed on the outside for crispiness during baking.