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4.7 from 114 votes

Mini Chicken Chimichangas

These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 16 servings
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 Tablespoon taco seasoning
  • 8 ounces 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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
  2. In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
  3. 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.
  4. Bake for 15-20 minutes or until chimichangas are golden brown and crispy.
  5. Top with desired toppings such as sour cream, guacamole, and pico de gallo.