Quick & Easy Baked Chicken Chimichanga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Med. Tortilla Land Tortilla's Cooked8 oz Fat Free Cream Cheese, softened2 Tbsp Taco Seasoning8 oz Pepper Jack Cheese, shredded2 Chicken Breasts, cooked (baked) & shredded
Preheat oven to 350*
In a bowl combine your cooked, shredded, chicken breast with both types of cheese & the taco seasoning. Mix well to combine with a wooden spoon.
On a cutting board or other clean surface divide your filling into 12 equal portions.
Take a tortilla & put on portion of filling in the middle and then fold it up like a burrito & set it flap side DOWN on a foil lined cookie sheet. Repeat with the 11 remaining tortillas.
Bake for 15 minutes at 350* then carefully flip over so the flap/seam is now facing up & bake for another 15 minutes until they are hot & slightly golden brown.
Serving Size: Makes 12 Chimichangas, 1 Chimichanga = 1 Serving
In a bowl combine your cooked, shredded, chicken breast with both types of cheese & the taco seasoning. Mix well to combine with a wooden spoon.
On a cutting board or other clean surface divide your filling into 12 equal portions.
Take a tortilla & put on portion of filling in the middle and then fold it up like a burrito & set it flap side DOWN on a foil lined cookie sheet. Repeat with the 11 remaining tortillas.
Bake for 15 minutes at 350* then carefully flip over so the flap/seam is now facing up & bake for another 15 minutes until they are hot & slightly golden brown.
Serving Size: Makes 12 Chimichangas, 1 Chimichanga = 1 Serving
Nutritional Info Amount Per Serving
- Calories: 282.7
- Total Fat: 11.3 g
- Cholesterol: 49.2 mg
- Sodium: 542.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 0.0 g
- Protein: 18.6 g
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