Baked Chicken Chimichangas
We can whip up a pretty healthful and delicious meal in about half an hour. I didn’t bother with the quacamole topping because I’m a bit lazy…and not a huge guac and sour cream fan. But adding red enchilada sauce is a must!!
I loved this recipe. I did however out rolled chimis in a casserole dish, brushed with butter and baked them at 400 for 20-30 minutes until they were crispy and golden!
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.