Mini Chicken Chimichangas
These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese. Perfect 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, a chicken recipe that I already love, but I was thinking about making a creamy mini version of a chimichanga 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!
OTHER MEXICAN RECIPES:
- Chicken Tortilla Soup
- One-Pan Chicken Enchilada Skillet
- Chicken Enchilada Roll Ups
- Easy Beef Burrito Skillet
- Taco Pizza Rolls
- Pico De Gallo
- Homemade Tortillas
Mini Chicken Chimichangas
These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese.
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
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Preheat oven to 350 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.
Not a cream cheese person. Did shredded chicken with taco seasoning & a drained can of Rotel. Shredded a bunch of cheddar cheese and filled each one with chicken mixture and lots of cheese. Used low carb tortillas which turned out fine. Overall they were really delicious. My picky 5-year-old was a fan. Will make again. Thanks!!
You’re welcome!
Made for supper and Cinco de Mayo tonight and family is already asking to make it again soon!
Great to hear!
Can these mini chicken chimichangas be frozen?
I froze leftovers and reheated in air fryer to make them crispy again. They turned out great. Dont remember how many minutes, just kept checking on them until I thought they were thawed and crisp enough.
I think your video show 350 oven and up top show 400.
Good catch! Thanks.
Would canned chicken work in place of rotisserie?
Yes, totally!
What size tortilla?
They are the 6-inch tortillas!
Family love this. I put a little extra chicken in it about 1/2 cup and use taco cheese. We never have leftovers when I make it for dinner.
Sounds delicious!