Baked Chicken Chimichangas

Ingredients:

• 8 oz cream cheese
• 8 oz Pepperjack cheese, shredded
• 1 1/2 tbsp taco seasoning
• 1 lb cooked chicken, shredded
• 8 flour tortillas
• Cooking spray
• Shredded cheddar cheese (for garnish)
• Green onions, sliced (for garnish)
• Sour cream (for serving)
• Salsa (for serving)

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Directions:

Step 1: Prepare the Filling

• Mixing the Cheeses and Seasoning: In a large bowl, combine the cream cheese, shredded Pepperjack cheese, and taco seasoning. Stir until the mixture is smooth and well combined.
• Add Chicken: Fold in the shredded cooked chicken, ensuring it is evenly mixed with the cheese mixture.

Step 2: Assemble the Chimichangas

• Fill and Roll: Divide the chicken and cheese mixture evenly among the 8 flour tortillas. To roll each chimichanga, tuck in the sides of the tortilla and then roll it up tightly to enclose the filling.

Step 3: Bake the Chimichangas

• Preheat and Arrange: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
• Baking: Place the rolled chimichangas seam side down in the prepared baking dish. Lightly spray the tops of the tortillas with cooking spray to help them crisp up.
• Bake: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes, or until they are golden and crispy.

Step 4: Serve and Enjoy

• Garnish and Serve: Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese and sliced green onions. Offer sour cream and salsa on the side for dipping.

Enjoy your crispy, cheesy, and flavorful baked chicken chimichangas!