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

Mini Chicken Chimichangas

These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese.

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 16 servings


  • 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


  1. Preheat oven to 350 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 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.
  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.