ideal for the summer! With lettuce, almonds, sesame seeds, mandarin oranges, and a wonderful sauce made with green onions on top, grilled chicken and crispy wonton strips are served.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 chimichangas |
Ingredients
- 8 ounces cream cheese
- 8 ounces shredded pepper Jack cheese
- 1 ½ tablespoons taco seasoning mix
- 1 pound shredded cooked chicken
- 8 flour tortillas
- cooking spray
- 1 cup shredded Cheddar cheese (Optional)
- ½ cup non-chunky salsa (Optional)
- 4 tablespoons sour cream (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9×13-inch baking dish with seam-sides down. Spray tops with cooking spray.
- Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
- Serve topped with Cheddar cheese, salsa, and sour cream.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 17 g |
| Sodium | 837 mg |
| Sugars | 1 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe for kids! My kids aren’t super picky eaters, but they can be when it comes to any Mexican-type dish. They gobbled these up! And best part for me was that were mega easy to make!
Kid that hates spice loved these. I did used regular Colby-jack. I did pre-fry in oil and then baked off. I made mine GF by using corn tortillas – great!!!
I chose to air fry my chimichangas rather than heat up the house by turning on the oven. They were tasty but in need of more seasonings. Next time I think I will add some salsa and more salt in the chicken before rolling the chimichangas. Thanks for sharing your recipe.