This recipe came highly recommended to me from my friend Erin and I always trust her food judgement. I whipped this together in like 10 minutes. Buy a rotisserie chicken it saves time. I assembled everything at naptime at then just baked at dinner. These really get crispy like a true chimichangas but they are baked so way less fat than the fried kind. They were totally delish.
Oh and that is not ketchup on top it is Victorias Hot Sauce, good stuff.
:: B A K E D C H I C K E N C H I M I C H A N G A S ::
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.
Recipe via Menu Managed Blog