Tuesday, July 8, 2014

Chicken Chimichangas

Freezer meal brought to our last exchange--they were so yummy!!


  • 2.67 cups boneless chicken breasts, cooked and shredded
  • 8 ounces light cream cheese, softened
  • 8 ounces light Mexican style shredded cheese
  • 2 Tablespoons taco seasoning
  • 0.375 cups green onions, chopped
  • 8 whole flour tortillas


In a large bowl, mix together chicken, cream cheese, shredded cheese, taco seasoning, and green onions. Evenly place mixture in flour tortillas, right in the middle. Fold in each end, then roll to close. Place seam down in baking dish. Bake at 350 for 15 minutes, flip over and bake another 15 minutes.

Freezing Directions:

Prepare as directed above, but do not bake. Cover baking dish, cover, label and freeze. TO SERVE: Thaw. Bake at 350 for 15 minutes, turn, and bake another 15 minutes.