1 (8 ounce) package cream cheese1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 soft taco size (or larger) flour tortillas
Olive oil spray
Preheat oven to 350. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place on a cookie sheet and spray with olive oil. Cook for 8 minutes, flip chimichangas and spray again with olive oil. Return to oven and cook another 8 minutes.
I usually 1/2 this recipe as they are rather filling. My husband can eat 2, but served with any sides 1 is sufficient. You can also cut them in half and serve as an appetizer. Serve with salsa, sour cream and/or guacamole.
4 comments:
I am SO going to try this. I'm always looking for another easy Mexican dish. Do you just boil your chicken in water then shred? Have you ever tried using canned chicken?
I actually used a rotisserie chicken from the grocery store. I haven't used canned, but sometimes I'll boil a bunch of chicken and make a few different recipes with it.
Okay, this was very good! I made these for dinner tonight along with some refried beans and a little guacamole (not your recipe though). Hubby and I both really enjoyed these. I paired this up with some quesadillas for the kids and just chicken for the babies. I boiled my chicken in chicken broth and water.
Thank you for a new favorite.
OK my husband is very hard to please when it comes to new recipes, but he LOVED this. He asked for it two nights in a row and the second night he asked that I make enough so we could eat it as leftovers for the rest of the week! That never happens. Thank you for sharing!
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