These chimichangas are the perfect freezer meal – they come together quickly and reheat very well. Flour tortillas are filled with a shredded chicken mixture and baked, then topped with your favorite toppings. Mexican is a favorite in my house, and this is a crowd pleaser!
Heather @ Onceamonthmeals.com
- 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.
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.
Nutritional info: 1 serving = 1 chimichanga, 341 Calories, 12.8g Fat, 30g Carbs, 1.7g Fiber, 23.8g Protein, WW Plus Points 8
**conversion chart image provided by Erik Spiekermann