Sunday, July 5, 2009

Baked Chicken Chimichangas

1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 soft taco size (or larger) flour tortillas
Olive oil spray

Preheat oven to 350. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place on a cookie sheet and spray with olive oil. Cook for 8 minutes, flip chimichangas and spray again with olive oil. Return to oven and cook another 8 minutes.

I usually 1/2 this recipe as they are rather filling. My husband can eat 2, but served with any sides 1 is sufficient. You can also cut them in half and serve as an appetizer. Serve with salsa, sour cream and/or guacamole.


Cristy said...

I am SO going to try this. I'm always looking for another easy Mexican dish. Do you just boil your chicken in water then shred? Have you ever tried using canned chicken?

The Habben's said...

I actually used a rotisserie chicken from the grocery store. I haven't used canned, but sometimes I'll boil a bunch of chicken and make a few different recipes with it.

Cristy said...

Okay, this was very good! I made these for dinner tonight along with some refried beans and a little guacamole (not your recipe though). Hubby and I both really enjoyed these. I paired this up with some quesadillas for the kids and just chicken for the babies. I boiled my chicken in chicken broth and water.

Thank you for a new favorite.

Lori said...

OK my husband is very hard to please when it comes to new recipes, but he LOVED this. He asked for it two nights in a row and the second night he asked that I make enough so we could eat it as leftovers for the rest of the week! That never happens. Thank you for sharing!


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