The chimichanga by definition is a deep-fried burrito. Since I’ve been trying to feed my family healthier foods, I’ve never dared tried making a chimichange myself. But, when I came across this recipe for a baked chimi, I had to try it! I completely did not miss the deep frying part.
Start with mixing together cream cheese and taco seasoning.
Stir in the Mexican four cheese blend.
Here is my secret weapon for the quick weeknight meal………..store-bought rotissiere chicken! Finally, the secret’s out!
Thank you to the genius who knows that moms can use some help every now and again and invented the precooked rotissiere chicken.
Shred up the two breasts.
Spread a generous layer of the cheese blend onto a flour tortilla.
Layer on some chicken.
Tuck and fold tightly so nothing leaks out.
What a cute little bundle of joy…………I mean, deliciousness!
Lay the eight chimis seam side down on a baking dish.
Then spray them with some vegetable oil spray. I love my Misto, I can put any kind of oil in there and just pump and spray away! It’s a very handy kitchen gadget and one of my favorites.
I love that the chimichanga does get a nice brown crunchy texture on the outside. Then when you bite into it, you get the creamy chicken with all that savory taco seasoning, delectable I tell ya’!!
I topped my chimi with sour cream, homemade salsa, shredded cheese and some green onions. Here’s the recipe for the amazing restaurant style homemade salsa.
I know it’s good when my hubby keeps saying how good it is after each bite. He did that about 4 times tonight. This recipe is a keeper!
Baked Chicken Chimichanga
From Menu Managed
8 oz. package cream cheese
1 cup Mexican Blend cheese, shredded
1 taco seasoning packet
1 lb. store-bought rotissiere chicken, shredded
8 flour tortillas
green onions, for garnish
Stir together cream cheese, Mexican blend cheese and taco seasoning. Spread cheese mixture on a flour tortilla, then lay some shredded chicken on top.
Tuck in sides, and roll up each tortilla. Lay seam side down on a baking pan lined with foil.
Spray tops of tortillas with cooking spray.
Bake at 350 degrees for 15 minutes. Turn chimichangas over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.