How to make Creamy Baked Chicken Chimichangas
Ingredients
2 cups chicken, shredded
8 ounces cream cheese, room temperature
8 ounces Monterey Jack cheese, shredded
1 package taco seasoning
6 to 8 flour tortillas
Instructions
Shred the chicken and divide in half
Preheat the oven to 350*
Spray a baking sheet with non stick spray or line with parchment paper
In a large bowl combine the shredded cheese, the cream cheese and the taco seasoning
Add in the shredded chicken
Stir to combine well
Divide into 6 to 8 equal portions
Place a portion of the mixture in the center of each tortilla
Fold in the sides of the tortilla and begin to roll the tortilla, making sure the sides stay tucked in
Place each chimichanga on the prepared baking pan
Spray with butter spray or brush with melted butter
Bake for 15 minutes, remove the pan from the oven and turn each chimichanga over
Spray or brush with butter spray or butter
Return to the oven and bake for another 10 to 15 minutes
You can sprinkle with additional cheese and cilantro or parsley
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 120 | TOTAL FAT: 12g | SATURATED FAT: 6g | UNSATURATED FAT: 6g | CHOLESTEROL: 180mg | SODIUM: 28mg | CARBOHYDRATES: 140g | SUGAR: 18g | PROTEIN: 12g