So easy and so tasty ~ a fun & frugal family dinner!
A great meal for under $10.00! (Note: I used leftover turkey instead of buying chicken and just shredded some sharp cheddar that I had in the fridge).
Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients.
Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients.
Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir.
Spread the mixture into the loaf pan.
Bake for 45-50 minutes.
Let cool 10 minutes and then remove from pan.
Allow to cool for one hour before slicing and serving.