Mini Chicken Chimichangas

These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese. Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com

I recently asked on Facebook what everyone was fixing for Cinco De Mayo appetizers. Half the people were surprised that we in the United States celebrate Cinco de Mayo. Um, yes! Then I started drooling thinking about nachos, taquitos, 7 Layer Dip, jalapeno poppers, and fundido. I really have a deep-rooted love for Mexican food and just talking about it makes me happy. I know I have these Baked Chicken Chimichangas that I already love but thinking about making a creamy mini version of a chimichangas was just what I want for a Cinco De Mayo appetizer.Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com

Pepper Jack cheese makes for a spicy little kick big enough for flavor but not too big that your kids won’t eat it.Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com

A little taco seasoning to add some more spice!Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com If you use soft taco/fajita tortillas to make the chimichangas they  turn into two bite appetizers! Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com As with all chimichangas, the toppings are half of the fun. I HAVE to have guacamole, pico de gallo, and sour cream on mine. It’s just not the same without it.

Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com

The best part about these is that you can totally prepare these ahead of time and then bake right before serving.Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com

Enjoy friends!

Mini Chicken Chimichangas
Print
Serves: 16-20
Ingredients
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 Tablespoon Old El Paso taco seasoning
  • 8 ounces Pepper Jack, shredded (about 2 cups)
  • 3 cups shredded cooked chicken (rotisserie works well)
  • 16-20 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
  • 1 tablespoon butter, melted
  • toppings: sour cream, guacamole, and pico de gallo
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
  2. In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
  3. Place about ¼ cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.
  4. Bake for 15-20 minutes or until chimichangas are golden brown and crispy.
  5. Top with desired toppings such as sour cream, guacamole, and pico de gallo.
Mini Chicken Chimichangas - these mini Mexican appetizers are filled with creamy chicken and spicy Pepper Jack cheese. the-girl-who-ate-everything.com
Yum

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Comments

  1. These look amazing! I need to try them soon!

    Paige
    http://thehappyflammily.com

  2. Have you tried preparing, baking and then freezing and microwaving these for lunch at the office? If so does it work?

  3. I feel like Cinco de Mayo should be an International Holiday. Can that be a thing?

  4. Shawnna Griffin says:

    hey girl – these look amazing! yummy!

  5. Amazing, and so easy to make, I am 13 years old and just made some for dinner

  6. Mini Chicken Chimichangas must be delicious, thanks to the recipe

  7. My husband needs to eat “gluten free” can these be made with corn tortillas?

  8. Can you freeze before or after baking?

  9. Sandy Cardone says:

    OMG! This is the easiest recipe! AND it is DYUM! This is my second time making them. We had them for dinner and I took the leftovers to work. They microwaved well. Now they weren’t crispy and oven fresh, but they weren’t soggy. They heated up well enough for my teacher friends to wolf them down! As a matter of fact I have some in the oven right now for a pot luck by request!