BAKED CHICKEN CHIMICHANGAS

This is another great recipe that you can use left over rotisserie chicken. You can also use the smaller flour tortillas and make appetizers. With the added toppings, it’s a delicious dish!

INGREDIENTS:

  • 8 oz. package cream cheese, room temperature
  • 8 oz. package shredded Mexican Cheese
  • 2 tablespoons taco seasoning
  • 1 lb. cooked chicken, shredded
  • 8 large flour tortillas
  • Olive oil cooking spray

Toppings:

  • shredded Mexican Cheese
  • Green onions, chopped
  • sour cream
  • salsa

Preheat the oven to 350 degrees. Prepare a large cookie sheet with wire grates on top for circulation.

In a medium bowl, stir together the room temperature cream cheese (if you just take it out of the oven, put in microwave for 20 seconds), Mexican cheese, and taco seasoning. Fold in the shredded chicken.

Place about 1/2+ cup of the chicken mixture in the center of the flour tortillas, fold in the sides, then fold in the top and bottom. Lay seam side down on the wire grates on the cookie sheet. Spray tops of tortillas with the cooking spray. Lightly sprinkle with some of the taco seasoning. Bake for 15 minutes. At the end of 15 minutes flip the tortillas and spray again with the olive oil spray. Bake another 15 minutes. (flip again and put the broiler on and broil top side for about 2 minutes, keeping close eye on them, they can burn fast).

Serve with a dollop of sour cream on top, salsa to taste, Mexican cheese and sprinkle some chopped green onions.

NOTE: I had leftover chicken mixture, and some smaller flour tortillas, so I filled those and baked along side the larger ones, these are perfect for appetizers!

Goes great with Red Beans and Rice, see recipe below:

Red Beans and Rice (quick version)

  • 2 cups cooked white rice
  • 1 cup kidney beans
  • 1/2 cup chopped onions, bell peppers
  • (I used frozen that I keep in the freezer)
  • 2 tablespoons olive oil
  • 1 can Ro-tel Diced Tomatoes & Green Chilies (Drained)
  • salt & pepper to taste

Directions:

Cook your rice according to directions, or use leftover rice. Place olive oil in sauce pan and sauté the onions and bell peppers. Add the beans and using a potato masher, mash the beans a little. Stir and add the rice and Ro-tel. Salt & Pepper to taste. Mix well and heat on low-medium for about 4 minutes.

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