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Ingredients 0/9
Why This Recipe Stands Out
A fun and tasty way to enjoy chicken wrapped in a crispy tortilla. It’s mild in flavor, making it perfect for kids who prefer simple tastes. Plus, it’s easy to hold and eat, which makes mealtime less messy and more enjoyable for little hands.
Helpful Chef Tips
- Use shredded chicken to make filling easy to spread and eat.
- Cook chimichangas until they are golden brown and crispy for the best texture.
- Let them cool a bit before serving to avoid burns and make handling easier for children.
- Cook chimichangas until they are golden brown and crispy for the best texture.
- Let them cool a bit before serving to avoid burns and make handling easier for children.
Directions
Warm your oven to 350°F (175°C). In a medium bowl, mix together the cream cheese, pepper Jack cheese, and taco seasoning until well combined. Then, fold in the cooked shredded chicken. Spoon the mixture evenly onto each of the 8 tortilla shells. To wrap, fold in the sides of the tortillas first, then roll them up tightly. Place the rolled chimichangas seam-side down in a 9x13-inch baking dish, and give the tops a light spray of cooking spray. Pop them in the oven and bake for about 15 minutes. After that, carefully flip each chimichanga over and bake for another 15 minutes until they're golden and crispy. When they’re done, serve them up with some cheddar cheese, salsa, and a dollop of sour cream on top.
Simple Serving Suggestions
Serve with a side of mild salsa or guacamole for dipping. Adding a small salad or some steamed veggies can help balance the meal. You can also offer a little sour cream on the side for extra creaminess.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the outside crispy. Avoid microwaving if possible, as it can make the tortilla soggy.
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