Crispy, cheesy, and full of flavor — a healthier twist on a Tex-Mex favorite!
🛒 Ingredients
8 oz cream cheese, softened
8 oz Pepperjack cheese, shredded
1½ Tbsp taco seasoning
1 lb cooked chicken, shredded
8 flour tortillas
Cooking spray
Shredded cheddar cheese (for topping)
Green onions, sliced (for garnish)
Sour cream (for serving)
Salsa (for serving)
🔪 Directions
1️⃣ Prepare the Filling:
In a mixing bowl, combine cream cheese, Pepperjack cheese, and taco seasoning.
Fold in the shredded chicken until everything is evenly coated.
2️⃣ Assemble the Chimichangas:
Spoon equal portions of the chicken mixture onto each flour tortilla.
Fold in the sides and roll tightly to seal.
3️⃣ Bake:
Place the chimichangas seam side down in a greased 9×13-inch baking dish.
Lightly spray the tops with cooking spray to help crisp them up.
Bake at 350°F (175°C) for 15 minutes, then turn each one over and bake another 15 minutes, until golden and crispy.
4️⃣ Serve:
Top with shredded cheddar cheese and sliced green onions.
Add a dollop of sour cream and a spoonful of salsa on the side.