Mini Chicken Chimichangas

There’s something about Mini Chicken Chimichangas that takes me back to my childhood. Growing up, we had a family tradition where every Friday night was taco night. My mom would whip up her famous chicken tacos, and the smell would waft through the house, making our mouths water in anticipation. One day, she decided to take things up a notch and introduced us to chimichangas. The crispy outside filled with savory goodness was an instant hit! Now, as an adult, I find myself making Mini Chicken Chimichangas for my friends and family to relive those delightful moments. Each bite is bursting with flavor and memories, creating a delightful experience that everyone loves.

Recipe Ingredients for Mini Chicken Chimichangas

When it comes to making Mini Chicken Chimichangas, the ingredients play a crucial role. Each one contributes to the overall flavor and texture of the dish. Here are the key players that come together to create this mouthwatering recipe:

• 1 (8 ounce) package cream cheese, room temperature – Adds a rich and creamy texture to the filling.
• 1 tablespoon taco seasoning – Infuses the chicken with delicious Mexican flavors.
• 8 ounces Pepper Jack cheese, shredded – Provides a nice kick and meltiness.
• 3 cups shredded cooked chicken (rotisserie works well) – The protein base that fills these chimichangas.
• 16-20 soft taco tortillas – The perfect vessel for all that tasty filling.
• 1 tablespoon butter, melted – Helps the chimichangas get golden and crispy when baked.
• Toppings: sour cream, guacamole, and pico de gallo – Add freshness and extra flavor!

Step by Step Instructions for Mini Chicken Chimichangas

Making Mini Chicken Chimichangas is a delightful experience that brings the flavors of Mexico right into your kitchen. Follow these simple steps to create your own:

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or give it a light spray with cooking spray to prevent sticking.
2. In a large bowl, combine the cream cheese, taco seasoning, Pepper Jack cheese, and shredded chicken. Stir everything together until well mixed. You want every bit to be coated in that creamy goodness.
3. Take a soft taco tortilla and place about 1/4 cup of the chicken mixture in the center. Fold the sides in over the filling and roll the tortilla tightly to create a cylinder. Make sure the seam is facing down when you place it on the baking sheet. Repeat this for the remaining tortillas and filling.
4. Once all chimichangas are rolled, brush them with the melted butter to help them achieve that beautiful golden crust as they bake.
5. Pop the baking sheet into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; you want them to be golden brown and crispy.
6. When done, carefully remove the chimichangas from the oven and let them cool for a minute before serving. Top them with your favorite toppings like sour cream, guacamole, and pico de gallo.

Expert Tips about Mini Chicken Chimichangas

Creating the perfect Mini Chicken Chimichangas involves a few expert tips that can elevate your dish. Here’s what I’ve learned:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. They reheat well in the oven!
• Freezing: You can freeze these chimichangas before baking. Just assemble and wrap tightly, then place them in a freezer bag. When ready to eat, bake them straight from frozen, adding an extra few minutes to the cooking time.
• Pairing: These chimichangas pair wonderfully with a fresh salad, Mexican rice, or refried beans for a complete meal.
• Serving Style: Serve with a variety of toppings and let everyone customize their chimichangas. This makes for a fun and interactive dining experience.
• Experiment with Fillings: Try different fillings like beans, cheese, or vegetables to cater to various tastes.

Serve This Mini Chicken Chimichangas With

There are countless ways to enjoy Mini Chicken Chimichangas. Here are some delicious ideas:

• Fresh Guacamole: This creamy dip adds a wonderful texture and flavor contrast to the crispy chimichangas.
• Pico de Gallo: A fresh salsa made with diced tomatoes, onions, and cilantro complements the rich filling.
• Mexican Rice: Serve with seasoned rice for a fulfilling meal that balances the richness of the chimichangas.
• Refried Beans: Creamy refried beans are an excellent sidekick, adding a savory and hearty element.
• Crunchy Salad: A light, crunchy salad with a citrus vinaigrette can provide a refreshing contrast to the fried goodness.
• Game Night Snacks: These chimichangas are perfect for serving during sports events or movie nights, offering a fun and shareable option.

FAQ

Conclusion

Mini Chicken Chimichangas are not only a delightful treat but a fantastic way to bring everyone together around the table. Their crispy exterior and creamy, flavorful filling create a dish that’s sure to be a hit with family and friends. I encourage you to try making these at home; they’ll quickly become a favorite! Enjoy the process and the delicious results!

Mini Chicken Chimichangas

The ultimate comfort food, Mini Chicken Chimichangas deliver crispy goodness filled with savory chicken and creamy cheeses. Perfect for a crowd or a cozy night in, this easy weeknight dinner is sure to delight. Get ready to indulge!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Mexican

Servings 16 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Mixing Bowl
• Wooden Spoon
• Oven

Ingredients

  

• 1 package cream cheese room temperature
• 1 tablespoon taco seasoning
• 8 ounces Pepper Jack cheese shredded (about 2 cups)
• 3 cups shredded cooked chicken (rotisserie works well)
• 16-20 soft taco tortillas tortillas
• 1 tablespoon butter melted
• toppings sour cream, guacamole, and pico de gallo

Instructions

 

• Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or give it a light spray with cooking spray to prevent sticking.
• In a large bowl, combine the cream cheese, taco seasoning, Pepper Jack cheese, and shredded chicken. Stir everything together until well mixed. You want every bit to be coated in that creamy goodness.
• Take a soft taco tortilla and place about 1/4 cup of the chicken mixture in the center. Fold the sides in over the filling and roll the tortilla tightly to create a cylinder. Make sure the seam is facing down when you place it on the baking sheet. Repeat this for the remaining tortillas and filling.
• Once all chimichangas are rolled, brush them with the melted butter to help them achieve that beautiful golden crust as they bake.
• Pop the baking sheet into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; you want them to be golden brown and crispy.
• When done, carefully remove the chimichangas from the oven and let them cool for a minute before serving. Top them with your favorite toppings like sour cream, guacamole, and pico de gallo.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. They reheat well in the oven!
• Tip 2: You can freeze these chimichangas before baking. Just assemble and wrap tightly, then place them in a freezer bag. When ready to eat, bake them straight from frozen, adding an extra few minutes to the cooking time.
• Tip 3: These chimichangas pair wonderfully with a fresh salad, Mexican rice, or refried beans for a complete meal.
• Tip 4: Serve with a variety of toppings and let everyone customize their chimichangas. This makes for a fun and interactive dining experience.
• Tip 5: Try different fillings like beans, cheese, or vegetables to cater to various tastes.

Keyword baked chicken chimichangas, easy chimichanga recipe, Mexican Comfort Food, Mini Chicken Chimichangas

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.