Crispy baked mini chimichangas filled with seasoned chicken, cream cheese, and pepper jack cheese, wrapped in soft tortillas and baked until golden brown.

mexican

tex-mex

Nutrition

Provides high protein from chicken and cheese but is moderate to high in calories, saturated fat, and sodium due to cheese and processed ingredients.

Calories	200 kcal
Energy	837 kJ
Protein	11 g
Total Fat	13 g
Saturated Fat	8 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	38 mg
Carbohydrate	15 g
Sugars	1 g
Dietary Fibre	1 g
Sodium	200 mg

*per serving

Peanut FreeSesame FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmeal prepappetizermain coursefreezer friendlytacosparty foodoven and roastingfamily friendly

Mini Chicken Chimichangas

The Girl Who Ate Everything (Christy Denney)

16

Name: Mini Chicken Chimichangas — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Ingredients: 8 ounce Cream Cheese (room temperature); 1 tablespoon Taco Seasoning; 8 ounce Pepper Jack (shredded (about 2 cups)); 3 cups Shredded Cooked Chicken (rotisserie works well); 16 - 20 Soft Taco Tortillas; 1 tablespoon Butter (melted); Toppings (sour cream, guacamole, and pico de gallo)

servings

0

per serve

0

minutes

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Ingredients

8 ounce Cream Cheese room temperature

1 tablespoon Taco Seasoning

8 ounce Pepper Jack shredded (about 2 cups)

3 cups Shredded Cooked Chicken rotisserie works well

16 - 20 Soft Taco Tortillas

1 tablespoon Butter melted

Toppings sour cream, guacamole, and pico de gallo

Equipment

Baking Sheet

Parchment paper

Pastry brush

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

Top with desired toppings such as sour cream, guacamole, and pico de gallo.