Can’t get enough of Mexican Food! Chimichangas are commonly known as a tortilla rolled round a savory filling and deep fried. I don’t own a deep fryer, for health benefits I pefer to oven bake everything.
These Chicken Chimichangas makes 8 parcels, my kids would eat 2 each. To make them feed more, serve one parcel with salad.
Chicken Chimichangas
Serves: 8
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
30 mins |
40 mins |
Ingredients
- 2 cups cook chicken, shredded
- 250g cream cheese, softened
- 230g mexican cheese, grated
- 2 tablespoons taco seasoning
- 1 red onion, chopped
- 8 tortillas
Instructions
- Mix together chicken, cream cheese, mexican cheese, taco seasoning and spring onions.
- In a large bowl, mix together chicken, cream cheese, shredded cheese, taco seasoning, and onion.
- Divide evenly into the middle of each tortilla.
- Fold in each end, then roll to close.
- Place seam side down in a lightly oiled baking dish.
- Bake at 180C for 15 minutes, then turn and bake for another 10-15 minutes or until lightly golden.
By Kat – The Organised Housewife
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6 comments
Its been a while since i saw a recipe I wanted to try, but this is fabulous!! Quick, easy and something we can do with the kids – brilliant! 🙂
They really are so yummy and my kids love helping make them too.:)
These look delicious…am thinking they would cook perfectly in my air fryer :-). What Mexican cheese did you use Kat? Thanks!
Hi Amanda, I used the Mexican cheese by Coon. It’s a shredded cheese.
I made these tonight and whilst we all enjoyed them I found them a little heavy. I will make again but cut back on the cheese and cream cheese and add some veges in. I think some capsicum and corn and fresh coriander would work well.
Veggies sound lovely in it too, great idea Rachel.