These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese. 
I recently asked on Facebook what everyone was fixing for Cinco De Mayo appetizers. Half the people were surprised that we in the United States celebrate Cinco de Mayo. Um, yes! Then I started drooling thinking about nachos, taquitos, 7 Layer Dip, jalapeno poppers, and fundido. I really have a deep-rooted love for Mexican food and just talking about it makes me happy. I know I have these Baked Chicken Chimichangas that I already love but thinking about making a creamy mini version of a chimichangas was just what I want for a Cinco De Mayo appetizer.
Pepper Jack cheese makes for a spicy little kick big enough for flavor but not too big that your kids won’t eat it.
A little taco seasoning to add some more spice!
If you use soft taco/fajita tortillas to make the chimichangas they turn into two bite appetizers! 
As with all chimichangas, the toppings are half of the fun. I HAVE to have guacamole, pico de gallo, and sour cream on mine. It’s just not the same without it.
The best part about these is that you can totally prepare these ahead of time and then bake right before serving.
Enjoy friends!
| Mini Chicken Chimichangas | Print |
- 1 (8 ounce) package cream cheese, room temperature
- 1 Tablespoon Old El Paso taco seasoning
- 8 ounces Pepper Jack, shredded (about 2 cups)
- 3 cups shredded cooked chicken (rotisserie works well)
- 16-20 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
- 1 tablespoon butter, melted
- toppings: sour cream, guacamole, and pico de gallo
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
- In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
- Place about ¼ cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.
- Bake for 15-20 minutes or until chimichangas are golden brown and crispy.
- Top with desired toppings such as sour cream, guacamole, and pico de gallo.
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