Cream Cheese Chicken Chimichangas

Ingredients

• 2 cups Shredded Cooked Chicken (plain rotisserie chicken or homemade, shredded)
• 8 oz Cream Cheese (softened at room temperature)
• 1 packet Taco Seasoning (store‑bought mix, about 1 oz)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, shredded)
• 8 pieces Flour Tortillas (8‑inch soft flour tortillas)
• 1 spray Cooking Spray (non‑stick spray for baking sheet)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat fully.

   Time: PT5M

   Temperature: 375°F

2. Make Filling

   In a mixing bowl combine the shredded chicken, softened cream cheese, taco seasoning packet, and shredded cheddar cheese. Mix until evenly incorporated.

   Time: PT5M

3. Assemble Chimichangas

   Lay a tortilla flat, place 1/3 to 1/2 cup of filling in the center, fold the sides inward, roll the bottom up, and then fold the top over to seal.

   Time: PT10M

4. Prepare Baking Sheet

   Line the baking sheet with parchment paper and lightly spray with cooking spray.

   Time: PT2M

5. First Bake

   Place the assembled chimichangas on the prepared sheet and bake for 10 minutes.

   Time: PT10M

   Temperature: 375°F

6. Flip and Finish Baking

   Turn each chimichanga over and bake an additional 5‑10 minutes until the top is golden and crisp.

   Time: PT8M

   Temperature: 375°F

7. Cool Completely

   Remove from the oven and let the chimichangas cool on a rack or plate for about 15 minutes.

   Time: PT15M

8. Flash Freeze

   Arrange the cooled chimichangas on a parchment‑lined sheet and place in the freezer until solid (about 30 minutes).

   Time: PT30M

9. Package for Freezer

   Transfer the frozen chimichangas to a gallon‑size freezer bag, squeeze out excess air, label, and store.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

26 g

Carbohydrates

22 g

Fat

16 g

Fiber

1 g