I was able to create a new Mini Chicken Chimichangas appetizer recipe using Kraft Fresh Take as part of a sponsored post for Collective Bias. All words and opinions are my own.
I love experimenting in the kitchen. At least a few times per week you can find me in the kitchen trying completely new recipes I find on Pinterest, duplicating something delicious I tried at a party, or giving our family favorites a little twist.
We frequently went out for Mexican food when we lived in Florida, but those restaurants don’t abound quite as much in Kentucky. Because we missed those foods I started trying my hand at different entrees that we had regularly ordered: quesadillas, enchiladas, churros, chimichangas and more. The chimichangas turned out particularly well and earned a regular place in our monthly meal rotation.
Recently while shopping at Walmart I noticed the Kraft Fresh Take kits in the cheese section. We’ve used them in the past to change up our baked chicken or pork chops, but that day I had chimichangas on the brain. It made me look at the packaging a little differently, wondering if I could use it to spice up our Mexican night.
I saw that they had a Southwest Blend – but it was sold out. That would have been perfect for my plans, but cooking is often about flexibility, so I picked up the Cheddar Jack & Bacon variety. Cheddar and Jack cheeses are ones I often choose for our chimichangas, so they were a fit, and really, what’s not better with bacon, right? I had a $0.99 off coupon so it would cost me less than a dollar to give it a try.
Because it’s football season that means I spend a lot of my time serving appetizers and tailgating food. I decided to make mini versions of the chimichangas to make them more of a finger food that could be noshed on over the course of a whole game (or eight, depending on who all is playing that day). I set myself up in the kitchen to work while all the pregame stuff was on and started experimenting.
Mini Chicken Chimichangas
I had purchased chicken tenders instead of breasts because they cook a little faster and more evenly. The Kraft Fresh Take kits come with two halves – a seasoning/breading mix and the cheese – that you’re supposed to mix together, but for this, I left them separate.
I mixed half the seasoning/breading pouch with about half of my taco seasoning packet (I usually get burrito seasoning, but they didn’t have any) then I lined a baking sheet with foil and laid the tenders out on it. I generously sprinkled my seasoning mix over them and then baked for about 20 minutes at 375.
After the chicken was cooked, I let it cool and shredded it. I placed the chicken in a medium saucepan and added about a tablespoon of olive oil, half a can of diced tomatoes plus all the juice from the can, and the seasoning mix I had made. I stirred it over medium heat until it was warmed through.
To that I added about a half cup of sour cream and the cheese from the Kraft Fresh Take kit. I stirred it until the cheese was melted and it was creamy.
I cut the tortillas into rough ovals, getting 2-3 ovals per tortilla. (Keep your trimmings and use them to make homemade tortilla chips!) Then I placed about a tablespoon of the chicken mixture on each oval and rolled them up.
Brush a baking sheet with a mixture of melted butter and olive oil. Place chimichangas on sheet and brush tops with same butter/oil mixture. Bake for about 12-15 minutes, turning chimichangas once halfway through. Serve with your favorite dipping sauce: salsa, sour cream, queso dip, whatever you’d like.
- 1 Cheddar Jack Bacon Kraft Fresh Take Kit
- 1 lb boneless chicken tenders
- 1 packet taco seasoning
- 1 can petite diced tomatoes
- 1 T olive oil
- ½ C sour cream
- 1 package burrito-sized flour tortillas
- 2 T olive oil
- 2 T butter, melted
- Queso, for dipping (optional)
- Preheat oven to 375.
- In a small bowl, combine the taco seasoning packet with the seasoning/breadcrumb half of the Fresh Take kit (reserve the cheese for later).
- Place chicken tenders on foil-lined baking sheet and sprinkle generously with ½ of the seasoning mixture.
- Bake chicken until cooked through & juices run clear, about 20 minutes.
- Meanwhile, using a sharp knife, cut oval shapes from the flour tortillas (you can get 2-3 ovals per tortilla). Set aside.
- Let chicken cool completely, then shred.
- Place shredded chicken in a medium saucepan and add 1 tablespoon of olive oil, half a can of petite diced tomatoes plus all the juice from the can, and the remaining seasoning mix.
- Stir over medium heat until fully coated and warmed through.
- Add cheese from the Fresh Take kit plus ½ cup of sour cream; stir constantly until cheese has melted and mixture is creamy.
- Place a tablespoon of the chicken mixture on each of the tortilla ovals. Fold sides in and roll tortilla up from the bottom. Pinch seams if necessary to close.
- Mix 2 tablespoons of olive oil and 2 tablespoons of melted butter in a small cup. Using a silicone basting brush, thoroughly coat a baking sheet with the butter/oil mix.
- Place tortillas seam side-down on the baking sheet and brush tops with oil/butter mix.
- Bake for 6 minutes; remove from oven, brush with oil/butter. Turn each chimichanga and brush the other side with oil/butter.
- Bake an additional 5-6 minutes, until golden.
- Serve with queso (or sour cream, salsa, etc.)
The mini chimichangas turned out great. My husband’s exact words were “You have a winner here”. They definitely make a great tailgating or party finger food, but they’re also great for a Tuesday night, or a Friday afternoon, to take to the office, or… well, you get the point. They’re delicious for any occasion and are definitely going into our regular rotation.