Quarantine-Safe Baked Chicken Chimichangas

This easy recipe of Baked Chicken Chimichangas will help beat back the cooped up feeling during this quarantine! Of course I need to disclose that my husband was the one doing the surfing on the net. He always likes to look for an easy recipe that is full of flavor and meets the nutrition requirements of our health nut son.

Baked Chicken Chimichangas – Putting a Kick in the Coop!

So our first night making this easy baked chicken chimichanga and I’m doing it in front of a live audience. Well, not in person, but Zoom live! We do a fun Wednesday night event where we share different recipes with each other and our friends. Everyone is welcome! Wish us luck on this one! We also have others in their own kitchens around the US, Canada and even Australia joins in on the actions! We love showing how easy all this is with our amazing fine wines.

baked chicken chimichangas

I chose the wine first – a sumptuous 2018 Sauvignon Blanc from one of my favorite vineyards in the Napa Valley – Pat Paulsen Vineyards. The incredible aromas seem to just jump from the glass to your nose! You will have delicious smells of a juicy nectarine as well as peach. Along with these stone fruits, sweetness hints at your palate of pie crust and vanilla. When I think of this I think of fresh berries, but it will compliment our baked chicken Chimichangas well. With the creamyness of the cheeses, the crunch of the flour tortillas and the spicy flavors of Mexican seasonings, a little sugar and spice are always nice!

Putting it all together

We start with slow cooking in a pan the chicken breasts, but you could easily cook this in a crockpot or slow cooker and fill your home with aromas of great home cooking! We use about a pound of chicken breasts.

Be sure to shred the chicken as it blends better than cubes with the other ingredients to lure the seasonings all the way through the entree.

Next, we blend together the 8 oz chub of softened cream cheese, 8 ounces of shredded Pepperjack cheese and 1 1/2 tablespoon of taco seasoning. When you have that well mixed you then add the chicken into the bowl.

Wrapping it all up

Folding the chicken into the mixture until your instinct says it is good, now you will fill the 8 large flour tortillas. When folding it is easiest to put the mixture in the middle of the tortilla. Then start with folding the bottom up. Now fold in the sides. Finally flip it on to the remaining edge to form your baked chicken chimichanga.

The next step, with cooking spray, lightly spray the bottom of a 9″x13″ baking dish. Place the filled tortillas into the dish with the seam side down, so as to prevent it from unrolling.

Now we need you to spray the tops of the tortillas with cooking spray. Now take that deliciously filled baking dish and place it in an oven at 350 for about 15 minutes. Trust me on this: Set the time!

All is Calm in the Coop!

Sit back relax, we will be watching others do their amazing dishes and sipping on our wine. Timer goes off, turn the chimi’s over and bake for another 15 minutes.

This is where smellavision needs to be an invention soon! Perhaps our Performance Giving Network and Free TV can accommodate us with that! The aromas I can already imagine what is going to be happening here!

Oh hey – don’t forget to set that timer for that 2nd set of 15 minutes!

You can garnish it all with more cheddar cheese, green onions, salsa and of course, sour cream! You can even get all fancy-like and lay down a bed of greens to make it healthier according to our son.

See how our initial attempt turns out at the video below (note, if no video yet, its because we need to get it formatted yet and are too busy eating our chimi’s yet!)

Bonus Content!

**Extra note! They were amazingly simple to put together. We slow cooked the chicken in a pan on med-low for about 1 hour and 40 minutes, but did nothing further with it. Pulled it out of the pan and shredded it with 2 forks. Also the amount of chicken calls for 1 pound to make 8 baked chicken chimichangas. We had over 2 pounds and I made 16!

Baking tip: Use a metal cookie sheet rather than a 9×13 pan. Two reasons. First reason- 8 will not fit on the pan. Second reason, it browns nicer than the insulated baking pan.