Baked Chicken Chimichanga

Add your diced onion and green pepper to the canola oil in a medium-sized saute pan over medium heat. You want to just soften them a bit, not really cook them. Once softened add your diced chicken to the pan and stir to combine. It will only take a minute or two for the chicken to get warm.

Add your cream cheese, sour cream and taco seasoning to the pan. Turn your heat off, and leave the pan on the burner. Stir to completely combine all the ingredients. The heat from the chicken and the pan makes it much easier to stir everything together.

Remove the chicken mixture from the pan and place in a bowl that will be large enough for you to be able to stir in the shredded cheddar cheese.

Preheat your oven to 350°F.

Place one tortilla on your work surface. Place ½ cup of the chicken/cheese mixture in the center of the flour tortilla. Fold in the two sides and then fold in the top and bottom, like making an envelope. Place the tortilla, seam side down on a rimmed baking sheet that has been lightly sprayed with cooking spray. Repeat with the rest of the tortillas and filling. Now, spray the tops lightly with oil as well.

Put the pan into the preheated oven and bake the chimichangas for 15 minutes. Then remove the pan from the oven, flip them over and spray the side that is on top lightly with cooking spray again. Return to the oven and bake for an additional 15 minutes.

Note: If you want your tortillas browner than mine, just bake them an additional 5 minutes on each side. We don’t like ours to be too brown.

Top with anything that you enjoy. We like sour cream and salsa.