This recipe is not really authentic Mexican food. It is delicious and very much so American with some Mexican inspired spices. With that out of the way, I’m going to show you one of our household’s favorite recipes. It is an easy recipe that I often make ahead because it’s easy to leave in the fridge and throw in the oven 40 minutes before dinner.
My husband actually saw the recipe on Facebook and suggested I try it. Being the good wife that I try to be I made it and it is delicious. The filling has this delicious flavor of creamy, gooey cheese with a little kick from the taco seasoning. All around this is a crowd pleaser. Make sure you print out the recipe card below and add it to your recipe box.
Chicken Chimichangas
8 ounces cream cheese
8 ounces cheese, shredded
1 1/2 Tablespoons taco seasoning
1 pound cooked chicken, shredded
8 flour tortillas
Cook chicken and put it in your stand mixer. Using the flat beater turn the mixer on low and leave on until chicken is shredded, usually 2-3 minutes.
Once the chicken is shredded add the cream cheese, cheese and taco seasoning. Mix until all ingredients are dispersed evenly. Divide the filling among the tortillas. Tuck in the sides of the tortillas and roll each one up. Lay them seam side down in a sprayed 9×13 baking dish. Spray the tops with cooking spray.
This is the point where if you want to save them until later, you would cover the dish up and throw it in the fridge until you’re ready to cook these puppies up. If you’re ready to cook them now, you will simply continue to follow these directions.
Preheat the over to 350 degrees and put the dish in and bake for 15 minutes. Using kitchen tongs turn each tortilla over and bake for an additional 15 minutes. Enjoy!
- 8 ounces of cream cheese
- 8 ounces cheese, shredded
- 1 1/2 tablespoons taco seasoning
- 1 pound cooked chicken
- 8 flour tortillas
- Bake chicken and shred on low in stand mixer with flat edge beater. After chicken is shredded add cream cheese, cheese and taco seasoning to bowl. Mix until filling is mixed well. Divide among tortillas. Tuck in the sides and roll up each tortilla. Lay the seam side down in a sprayed 9x13 dish. Spray tops with cooking spray.
- Preheat over to 350 degrees and bake for 15 minutes. Turn each tortilla and bake for an additional 15 minutes.
- If you want to bake the chimichangas later, simply stop after you spray them with cooking spray. Cover the dish and put it into the refrigerator until you are ready to bake them later.
