Mini Chicken Chimichangas
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
16 servings
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Course
Main Course, Appetizer
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Cuisine
Mexican
Mini Chicken Chimichangas
Description
Mini Chicken Chimichangas combine shredded cooked chicken with cream cheese, taco seasoning, and Pepper Jack cheese to create a creamy, tangy filling that is spooned onto soft taco tortillas. The tortillas are carefully folded and rolled to seal the filling and brushed with melted butter before baking. Baking at 350 degrees Fahrenheit crisps the outside to a light golden brown while warming the filling, resulting in a satisfying contrast of textures.
The melding of cream cheese and Pepper Jack adds smoothness and a gentle heat that complements the seasoned chicken. The chimichangas can be served as handheld snacks or appetizers, especially when paired with toppings like sour cream, guacamole, and pico de gallo to add freshness and creaminess. This recipe works well for parties or casual gatherings.
To prepare, carefully fill each tortilla with about a quarter cup of the filling mixture, fold in the sides, roll tightly, and place seam-side down on a baking sheet lined with parchment paper. Brushing melted butter over the tops enhances browning and adds flavor during baking.
Ingredients
- 1 cream cheese 8 ounce package, room temperature
- 1 Tablespoon taco seasoning
- 8 ounces pepper jack cheese shredded (about 2 cups
- 3 cups chicken rotisserie works well, shredded, cooked
- 16-20 taco tortillas soft
- 1 tablespoon butter melted
- sour cream guacamole, and pico de gallo, for toppings
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.
User Reviews
Overall Rating
4.7
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