Cream Cheese Chicken Chimichangas

Name: Cream Cheese Chicken Chimichangas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 1/2 Lbs. Chicken Breast, Cooked & Shredded; 2 10.5 oz. Cans of Cream of Chicken Soup (I like to use the reduced sodium); 2 4 oz. Cans of Diced Green Chilies; 1 Jalapeno, Seeded and Diced; 8 oz. of Cream Cheese, Softened; 8 oz. of Monterey Jack Cheese; 1 tsp. Chili Powder; 1 tsp. Paprika; 1 tsp. Garlic Powder; 1/2 tsp. Cumin; 1/2 tsp. Salt; 1/2 tsp. Pepper; 8 Soft Flour Tortillas; 1/4 Cup Butter, Melted; 4 oz. Cheddar Cheese, Shredded; 1/2 Cup Sour Cream (Optional for Topping); 1 Bunch of Green Onions (Optional for Topping)

9 steps

Prep:10minCook:30min

Updated at: Tue, 15 Aug 2023 20:31:20 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

8 servings

1.5 LbsChicken Breast

Cooked & Shredded

2 x 10.5 oz sCream of Chicken Soup

Can, I like to use the reduced sodium

2 x 4 ozdiced green chilies

8 ozMonterey Jack Cheese

1 tspchili powder

1 tsppaprika

1 tspgarlic powder

½ tspcumin

½ tspsalt

½ tsppepper

8flour tortillas

soft

¼ cupbutter

melted

4 ozCheddar Cheese

Shredded

0.5 CupSour Cream

Optional for Topping

1 BunchGreen Onions

Optional for Topping

Instructions

Step 1

Pre-Cook your Chicken and shred with 2 forks. I bake mine in the oven at 350° for 45 minutes

Step 2

In a separate bowl combine Softened Cream Cheese, Monterey Jack Cheese, and the seasoning. Mix well until everything is evenly mixed and then add in the shredded chicken and stir again

Step 3

Fill each of the 8 Tortillas with 1/8 of the Chicken Mixture and roll up like a burrito (Folding in the ends, then each side

Step 4

Place seam side down in a 9x13 baking dish that has been sprayed with cooking spray

Step 5

Brush each tortilla with butter and bake in the oven for 15 Minutes at 375°

Step 6

Remove from oven, turn over and brush the other side with butter then cook again for another 15 minutes at 375 degrees

Step 7

While the Chimichangas are baking the second time heat the sauce in a large skillet over medium heat

Step 8

Combine the Cream of Chicken Soup, Green Chiles, & Diced Jalapeno, mix well (Note: You can also blend this together if you prefer a smooth sauce but it's not necessary)

Step 9

When the Chimichangas come out of the over drizzle with the warm sauce, sprinkle with cheese and top with Sour Cream & Green Onions