Mini Chicken Chimichangas

By shelliec

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

Preparation

Step 1

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

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.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

Top with desired toppings such as sour cream, guacamole, and pico de gallo.