Fast and easy to make chicken chimichangas. If you’d like, add some left over rice or open a can of beans and add to the filling. Serve with your favorite Mexican condiments — sour cream, more cheese, salsa.
- 1(8-ounce) package cream cheese
- 8ounces pepper jack cheese, shredded
- 1 1/2tablespoon taco seasoning
- 1pounds cooked chicken, shredded
- 8flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
Preheat oven to 350°F. In a large bowl, stir together cream cheese, pepper jack cheese and taco seasoning. Fold in cooked and shredded 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°F for 15 minutes.Turn chimichangas over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.