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1
Add your diced onion and green pepper to the canola oil in a medium-sized saute pan over medium heat.
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2
You want to just soften them a bit, not really cook them.
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3
Once softened add your diced chicken to the pan and stir to combine.
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4
It will only take a minute or two for the chicken to get warm.
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5
Add your cream cheese, sour cream and taco seasoning to the pan.
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6
Turn your heat off, and leave the pan on the burner.
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7
Stir to completely combine all the ingredients.
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8
The heat from the chicken and the pan makes it much easier to stir everything together.
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9
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.
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10
Preheat your oven to 350 degrees F.
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11
Place one tortilla on your work surface.
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12
Place 1/2 cup of the chicken/cheese mixture in the center of the flour tortilla.
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13
Fold in the two sides and then fold in the top and bottom, like making an envelope.
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14
Place the tortilla, seam side down on a rimmed baking sheet that has been lightly sprayed with cooking spray.
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15
Repeat with the rest of the tortillas and filling.
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16
Now, spray the tops lightly with oil as well.
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17
Put the pan into the preheated oven and bake the chimichangas for 15 minutes.
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18
Then remove the pan from the oven, flip them over and spray the side that is on top lightly with cooking spray again.
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19
Return to the oven and bake for an additional 15 minutes.
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20
Note: If you want your tortillas browner than mine, just bake them an additional 5 minutes on each side.
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21
We dont like ours to be too brown.
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22
Top with anything that you enjoy.
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23
We like sour cream and salsa.
