Baked Chicken Chimichangas
8 oz. pkg. cream cheese, softened
8 oz. Pepper-jack cheese, shredded
1 ½ tablespoon taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
2 cups Cheddar cheese, shredded
Preheat oven to 350-degrees F.
Stir together cream cheese, pepper-jack cheese and taco seasoning. Fold in shredded chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Spray a large baking sheet with cooking spray. Lay tortillas seam side down on baking sheet. Spray tops with a little cooking spray. Place in oven and bake for 15 minutes, then turn the chimi’s over, and bake an additional 15 minutes.
Serve topped with shredded cheddar cheese, sour cream, shredded lettuce and salsa.
(To prepare chicken, throw 4-6 frozen chicken breasts in a slow cooker, add a little water, and sprinkle with some taco seasoning. Cover and cook on low 5-6 hours, shred and it’s ready for the recipe).