I love making these cheesy chicken chimichangas pockets for my family. They are so easy and quick to put together and my kids love them! This recipe makes 10 pockets, which is usually enough for dinner and leftovers. You can easily adjust this recipe to cater to picky eaters as well. Simply fill a couple with only cheese. The kids will love it.
10 Burrito sized tortillas
One and a half pounds of chicken
One jar of salsa
2 cups of shredded cheddar cheese
4 tablespoons of melted butter
Chop chicken into bite-size pieces and sauté in a pan with 1 tablespoon of oil. Once thoroughly cooked add the jar of salsa and sauté for 10 minutes over medium low heat. Place 1/3 cup of chicken mixture in the center of a burrito, top with quarter cup of shredded cheese. Fold four sides to create a pocket. Place seam side down in a baking dish. Brush tops of chimichangas with melted butter. Bake at 350° for 30 minutes.
Serve immediately. Top with sour cream is desired.
Freeze leftover chicken chimichangas individually in freezer bags. They make an easy take and go lunch! Just warm them up in the microwave for 30 seconds.
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