Cream Cheese Chicken Chimichangas
Cream Cheese Chicken Chimichangas is a easy Tex-Mex recipe that serves 8. 320 calories per serving. Recipe by No Getting Off This Train on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.50 total, $1.06 per serving
Ingredients
- 2 cups Shredded Cooked Chicken (plain rotisserie chicken or homemade, shredded)
- 8 oz Cream Cheese (softened at room temperature)
- 1 packet Taco Seasoning (store‑bought mix, about 1 oz)
- 1 cup Shredded Cheddar Cheese (sharp cheddar, shredded)
- 8 pieces Flour Tortillas (8‑inch soft flour tortillas)
- 1 spray Cooking Spray (non‑stick spray for baking sheet)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat fully.
Time: PT5M
Temperature: 375°F
Make Filling
In a mixing bowl combine the shredded chicken, softened cream cheese, taco seasoning packet, and shredded cheddar cheese. Mix until evenly incorporated.
Time: PT5M
Assemble Chimichangas
Lay a tortilla flat, place 1/3 to 1/2 cup of filling in the center, fold the sides inward, roll the bottom up, and then fold the top over to seal.
Time: PT10M
Prepare Baking Sheet
Line the baking sheet with parchment paper and lightly spray with cooking spray.
Time: PT2M
First Bake
Place the assembled chimichangas on the prepared sheet and bake for 10 minutes.
Time: PT10M
Temperature: 375°F
Flip and Finish Baking
Turn each chimichanga over and bake an additional 5‑10 minutes until the top is golden and crisp.
Time: PT8M
Temperature: 375°F
Cool Completely
Remove from the oven and let the chimichangas cool on a rack or plate for about 15 minutes.
Time: PT15M
Flash Freeze
Arrange the cooled chimichangas on a parchment‑lined sheet and place in the freezer until solid (about 30 minutes).
Time: PT30M
Package for Freezer
Transfer the frozen chimichangas to a gallon‑size freezer bag, squeeze out excess air, label, and store.
Time: PT2M
Nutrition Facts
- Calories
- 320
- Protein
- 26 g
- Carbohydrates
- 22 g
- Fat
- 16 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Not vegan, Not vegetarian
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Shredded Cooked Chicken: cooked turkey, cooked pork
- Instead of Cream Cheese: Neufchatel cheese, soft goat cheese
- Instead of Taco Seasoning: homemade taco seasoning
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican cheese blend
- Instead of Flour Tortillas: corn tortillas (may be less pliable), low‑carb tortillas
- Instead of Cooking Spray: light oil brushed with a pastry brush
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula or Spoon
- Measuring Cup
- Cooking Spray Bottle
- Freezer Bag (gallon size)
- Cooling Rack or Plate
Critical Steps — Do Not Skip
- Mixing the filling until smooth
- Properly folding and sealing each tortilla
- Baking both sides to achieve crispness
- Flash freezing before bagging
Chef Tips from the Video
- Use room‑temperature cream cheese to avoid lumps.
- Sharp cheddar gives a richer flavor than mild varieties.
- Spray both the top and bottom of the chimichangas for even browning.
- For extra flavor, add a pinch of smoked paprika to the filling.
Troubleshooting
Filling is too dry and crumbly.
Add a tablespoon of softened cream cheese or a splash of milk to moisten.
Tortilla tears during folding.
Warm tortillas briefly (10‑15 seconds) in the microwave or on a dry skillet to make them more pliable.
Chimichanga isn’t crispy after reheating.
Reheat in a preheated oven at 400°F for 8‑10 minutes instead of the microwave.
Storage
Refrigerator: Up to 4 days in an airtight container
Freezer: Up to 3 months in a freezer‑safe bag
Room temperature: Do not store at room temperature; will become soggy and unsafe
Make-Ahead Tips
- You can assemble the chimichangas, flash freeze them, and bake directly from frozen (add 5‑7 extra minutes).
- If you prefer, bake first, then freeze; reheating from frozen works just as well.
Frequently Asked Questions
What is the cultural significance and history of chimichangas in Tex‑Mex cuisine?
Chimichangas originated in the American Southwest as a deep‑fried version of the Mexican burrito, becoming a staple of Tex‑Mex street food. They are celebrated for their crunchy exterior and melty interior, often served at fairs and casual eateries.
What are the traditional regional variations of chicken chimichangas in Tex‑Mex cooking?
In Arizona and California, chicken chimichangas are often filled with shredded rotisserie chicken, cheese, and mild spices, while in Texas they may include black beans, corn, and a spicier taco seasoning blend. Some versions are deep‑fried, whereas others are baked for a lighter texture.
How are chimichangas traditionally served in Mexican‑influenced meals?
They are typically served hot with sides like guacamole, salsa, sour cream, and a fresh salad or grilled vegetables. In Tex‑Mex restaurants they are often accompanied by rice and beans.
What occasions or celebrations feature chimichangas in Tex‑Mex culture?
Chimichangas are popular at casual gatherings, game‑day parties, and family picnics because they are handheld, portable, and easy to serve in large batches.
What authentic ingredients are used in traditional chicken chimichangas versus acceptable substitutes?
Authentic recipes use flour tortillas, shredded rotisserie chicken, Mexican cheese blends, and a homemade taco seasoning. Substitutes like low‑carb tortillas, Monterey Jack cheese, or pre‑made seasoning packets work well without losing the core flavor.
What other Tex‑Mex dishes pair well with these cream cheese chicken chimichangas?
Serve them alongside Mexican street corn (elote), cilantro‑lime rice, black bean salad, or a simple pico de gallo for a balanced meal.
What are the most common mistakes to avoid when making cream cheese chicken chimichangas?
Common errors include overfilling the tortillas, using cold cream cheese that creates lumps, and not flipping the chimichangas during baking, which leads to uneven crispness.
Why does this recipe bake the chimichangas instead of deep‑frying them?
Baking reduces added fat, makes the dish freezer‑friendly, and still achieves a crispy exterior while keeping the interior melty, aligning with the goal of a healthier, make‑ahead lunch.
Can I make these cream cheese chicken chimichangas ahead of time and how should I store them?
Yes. After baking, let them cool completely, flash freeze on a parchment sheet, then transfer to a freezer bag. They keep up to three months frozen and can be reheated directly from the freezer in the microwave or oven.
What does the YouTube channel No Getting Off This Train specialize in?
The YouTube channel No Getting Off This Train focuses on practical, budget‑friendly meal‑prep ideas, freezer‑friendly recipes, and nutrition tips for busy home cooks, often featuring step‑by‑step tutorials.
How does the YouTube channel No Getting Off This Train's approach to Tex‑Mex cooking differ from other cooking channels?
No Getting Off This Train emphasizes make‑ahead and freezer‑storage techniques, providing detailed cost breakdowns and grocery‑list PDFs, whereas many other channels focus on fresh‑only or restaurant‑style presentations.
Last updated: August 28, 2026
