Baked Chicken Chimichangas
I loved the crunch it gave to these! Its was amazing!
1 lb of Chicken
8 oz Cream Cheese softened
1 pk Taco seasoning
8 oz shredded Pepperjack Cheese
8 wheat Tortillas
1 can Rotel Tomatoes (if desired)
Hot Sauce (if desired)
Whatever else your condiment loving heart desires
I used Chicken breast and put them in a pan of water mixed with garlic salt and chicken bouillon. Cooked on 400 for 1 hour. Then I shredded the chicken and set aside.
In a bowl mix Cream Cheese, Taco Seasoning, & Pepperjack Cheese then add shredded Chicken. Mix well!
Spread mixture on each tortilla
Now this is where I used the Rotel and Hot Sauce. I have a man that LOVES Spicy stuff so I always make his different then mine. I added a couple of spoonfuls of the rotel and a splash of hot sauce. He said it gave it just the right amount of heat. I think he was being nice cause he is really the type of guy that would add a whole bottle of hot sauce to everything he eats.
Spray cooking spray on a 9×13 baking dish or cookie sheet
Tuck the side of the tortilla and roll up. Place seam side down on baking dish. Spray a little more cooking spray on the tops of each Chimichanga.
Bake on 350 for 15 minutes. Turn each one over and bake for 15 more minutes.
Add cheese and sour cream and enjoy!!
Yes the cheese will melt on top I just took the picture before it did. And again as you see I LOVE CHEESE so I added a ton on top! 🙂
If you make Baked Chicken Chimichangas be sure to come back and tell me how it taste or if you added something else too it.
Looking for more chicken recipes?