Chicken Chimichangas

crowd pleaser

key ingredients:

Chicken Broth Taco Seasoning Chicken Breast Cream Cheese Potatoes Salsa Wheat Flour

Place taco seasoning, broth, and chicken breasts in the crockpot. Cook on LOW for 2 1/2 to 3 hours or until the chicken shreds easily.


Remove the chicken and place on a cutting board and shred with two forks. Add the cream cheese and salsa, and gently stir until the cream cheese is melted.


In a small bowl, use a fork to mix the flour and 2 tablespoons water together to make the “glue” that will hold the tortillas shut.


In the middle of a tortilla, place a generous ½ cup of the chicken mixture. Then fold the tortilla to make a square shape.


In a large skillet, heat enough oil to cover the bottom of the pan over medium heat. Place chimichangas in pan and cook for 2 to 3 minutes.


To make it a freezer meal:

Place the assembled (but not fried!) chimichangas in an airtight freezer container or bag in a single layer. Separate layers with parchment paper. Seal tightly and freeze.

Amazing recipe! They were so easy to make, and were loved by the whole family -Annie

Grab the full recipe below!

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