Creamy Baked Chicken Chimichangas

How to make Creamy Baked Chicken Chimichangas


2 cups chicken, shredded

8 ounces cream cheese, room temperature

8 ounces Monterey Jack cheese, shredded

1 package taco seasoning

6 to 8 flour tortillas


Shred the chicken and divide in half

Preheat the oven to 350*

Spray a baking sheet with non stick spray or line with parchment paper

In a large bowl combine the shredded cheese, the cream cheese and the taco seasoning

Add in the shredded chicken

Stir to combine well

Divide into 6 to 8 equal portions

Place a portion of the mixture in the center of each tortilla

Fold in the sides of the tortilla and begin to roll the tortilla, making sure the sides stay tucked in

Place each chimichanga on the prepared baking pan

Spray with butter spray or brush with melted butter

Bake for 15 minutes, remove the pan from the oven and turn each chimichanga over

Spray or brush with butter spray or butter

Return to the oven and bake for another 10 to 15 minutes

You can sprinkle with additional cheese and cilantro or parsley


Nutrition Information:


Amount Per Serving: CALORIES: 120 | TOTAL FAT: 12g | SATURATED FAT: 6g | UNSATURATED FAT: 6g | CHOLESTEROL: 180mg | SODIUM: 28mg | CARBOHYDRATES: 140g | SUGAR: 18g | PROTEIN: 12g

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