Chicken Chimichangas (Print Version)
Ingredients:
01 -
8 oz package cream cheese.
02 -
8 oz Pepperjack cheese, shredded.
03 -
1 1/2 tbsp taco seasoning.
04 -
1 lb cooked chicken, shredded.
05 -
8 flour tortillas.
06 -
Cooking spray.
07 -
Shredded cheddar cheese (for garnish).
08 -
Green onions, sliced (for garnish).
09 -
Sour cream (for serving).
10 -
Salsa (for serving).
Instructions:
01 -
In a bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
02 -
Fold in the shredded cooked chicken until evenly mixed with the cheese mixture.
03 -
Divide the chicken and cheese mixture among the 8 flour tortillas. Tuck in the sides and roll up each tortilla to enclose the filling.
04 -
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
05 -
Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray.
06 -
Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes or until golden and crispy.
07 -
Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa on the side.
Notes:
01 -
Baked Chicken Chimichangas are a delicious and healthier alternative to the traditional fried version.
02 -
These crispy tortillas filled with a cheesy chicken mixture are perfect for a weeknight dinner or a special occasion.