These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese.
This recipe for Mini Chicken Chimichangas are great for Cinco De Mayo.
MINI CHICKEN CHIMICHANGAS
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.
Pepper Jack cheese makes for a spicy little kick big enough for flavor but not too big that your kids won’t eat it.
A little taco seasoning to add some more spice!
If you use soft taco/fajita tortillas to make the chimichangas they turn into two bite appetizers! 
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.
The best part about these is that you can totally prepare these ahead of time and then bake right before serving.
Enjoy friends!
If you like these Mini Chicken Chimichangas, here are Mexican recipes you might enjoy:
One-Pan Chicken Enchilada Skillet
- 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
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Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
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In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
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Place about 1/4 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.
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Bake for 15-20 minutes or until chimichangas are golden brown and crispy.
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Top with desired toppings such as sour cream, guacamole, and pico de gallo.
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
These look amazing! I need to try them soon!
Paige
http://thehappyflammily.com
They’re so easy!
Have you tried preparing, baking and then freezing and microwaving these for lunch at the office? If so does it work?
What I’ve found is that if you reheat in the microwave, they’re fine but can get soggy. If you want that crisp chimichanga texture you must bake them!
What about maybe frying them? A Mexican place in my town makes them as an appetizer and fries them with a small cup of queso and they are amazing. Have been getting them everytime I go for years now. Just a food for thought…
But I guess leave the cheese out of the middle and just melt some white cheese? Idk. Help me lol would love to try them fried
Yes, the traditional way is fried but I didn’t want to. You definitely can though.
I feel like Cinco de Mayo should be an International Holiday. Can that be a thing?
Totally!
hey girl – these look amazing! yummy!
Thank you!
Amazing, and so easy to make, I am 13 years old and just made some for dinner
You’re awesome. Come cook for me!
Mini Chicken Chimichangas must be delicious, thanks to the recipe
Thank you.
My husband needs to eat “gluten free” can these be made with corn tortillas?
Corn tortillas are really hard to fold in this shape but if you can get them to you can definitely use them/
Steam the tortilla’s first then assemble.
Can you freeze before or after baking?
I would freeze before baking!
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!
Sandy,
I love hearing that!! YAY!!
These were a huge hit at a family gathering last week, I had to send recipe to everyone!!
Thank you!
Going to try these tonight!
I am making these for my family tonight with a few little sides and I CAN’T WAIT! We are huge “mexican food” lovers (Americanized or traditional) so I know these will be a hit! Thanks for sharing.
Just wanted to update and share that we all enjoyed these little chimichangas. I love how crispy they turn out without having to fry them and the filling was absolutely delicious. Thanks again!
Thank you for coming back and sharing that!
You’re welcome!
I love chimichangas, but at restaurants they’re always so huge. What a great idea to make them mini! Then again, I’d probably use that as an excuse to eat like 3 of them 🙂 Pinning this recipe for sure
Haha. Thanks!
Have made these 4 times…everybody loves them…the last time..I added a small can of diced grn chilies…and some green onion…guess you can do whatever suits ya…but these are so easy..convenient…can get them all ready ahead of time…oh my gosh….love them…thx for the recipe…
Thanks. I love them!
oooohhhh…soooo good! This recipe is absolutely AMAZING! I don’t know why I never thought of it myself.
we love avocado,
we must try this recipe
I’m so glad I saved this recipe – I’ve probably made it a dozen times so far! If you guys are rotel fans, I highly suggest adding a can of hot or mild rotel tomatoes to the chicken mixture, so yummy! This is also a great recipe to save and freeze. I individually wrap them instead of baking them all at once and freeze them; it’s perfect for lunches or nights when you don’t know what to make/eat for dinner!
I love hearing that girl!
Yummy… It’s absolutely delicious!
Looks great, can’t wait to try.
It looks so good an easy to make.
Hi.
They are Southwestern, yes, but they were created in Tucson, Arizona 🙂
Although to most Tucsonans it makes no difference who first made them because they are SO yummy but they are definitely Sonoran American or Mexican-American not Mexican.
Thanks for the great recipes!
Here’s Wikipedia’s info on the subject:
According to one source,[8] Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro, accidentally dropped a burrito into the deep-fat fryer in 1922. She immediately began to utter a Spanish profanity beginning “chi…” (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of “thingamajig”.[9]
Woody Johnson, founder of Macayo’s Mexican Kitchen, claims he invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody’s El Nido. These “fried burritos” became so popular that by 1952, when Woody’s El Nido became Macayo’s, the chimichanga was one of the restaurant’s main menu items. Johnson opened Macayo’s in 1952.[2]
Has anyone made these with beef?
You could totally make them with beef.
Absolutely awesome. I use 2 tablespoons of the spicy toco mix. Everyone loves them. I’m going to try freezing before baking. Would love to keep a supply in the freezer for last minute dinners.
Oh that makes me happy!
I have had this recipe sitting open on my phone for 2 weeks waiting for a night to make these. Let’s just say it was worth the wait! They are sooooo good and beyond easy! I used a bag of Tysons frozen pulled chicken and it worked slick! My husband went to take take the first bite and said is that cream cheese…..I held my breath because I wasn’t sure if it was a good thing or a bad thing. He said it was amazing. I suggested a couple things I could try different and he told me not to touch them because they are too good! I have too many leftovers so I will try to freeze and reheat. I will leave an update!
Oh my goodness! That makes me happy!