Mexican

Quick and Easy Baked Chicken Chimichanga is for Dinner.

Quick and Easy Baked Chicken Chimichanga takes 45 minutes to prepare.

Quick and Easy Baked Chicken Chimichanga takes 30 minutes to cook.

Quick and Easy Baked Chicken Chimichanga makes 12 servings.

The ingredients for Quick and Easy Baked Chicken Chimichanga are:

12 Med. Tortilla Land Tortilla's Cooked
8 oz Fat Free Cream Cheese, softened
2 Tbsp Taco Seasoning
8 oz Pepper Jack Cheese, shredded
2 Chicken Breasts, cooked (baked) & shredded

Here is how you make Quick and Easy Baked Chicken Chimichanga:

Preheat oven to 350*In a bowl combine your cooked, shredded, chicken breast with both types of cheese & the taco seasoning. Mix well to combine with a wooden spoon.On a cutting board or other clean surface divide your filling into 12 equal portions. Take a tortilla & put on portion of filling in the middle and then fold it up like a burrito & set it flap side DOWN on a foil lined cookie sheet. Repeat with the 11 remaining tortillas. Bake for 15 minutes at 350* then carefully flip over so the flap/seam is now facing up & bake for another 15 minutes until they are hot & slightly golden brown.Serving Size:?Makes 12 Chimichangas, 1 Chimichanga = 1 Serving

The nutritional information for Quick and Easy Baked Chicken Chimichanga is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 282.7

• Total Fat: 11.3 g
• Cholesterol: 49.2 mg
• Sodium: 542.4 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 0.0 g
• Protein: 18.6 g

Quick and Easy Baked Chicken Chimichanga is Mexican cuisine.