Mini Chimichangas

These Mini Chimichangas are the perfect dish for anyone who loves tender, seasoned chicken, aromatic onions, a touch of smoky heat from poblano peppers, and the creaminess of melted cheese.

In a large skillet, add 1-2 tablespoon olive oil. When the oil is hot, add garlic, onion, and poblano pepper. Sauté the ingredients until they become fragrant and slightly soft. Add in corn kernels and continue cooking.

Transfer your veggie mixture to a large bowl and add shredded chicken and taco seasoning. Mix it really well. Then, add salsa and cheese to the bowl and season the creamy chicken mix with salt and pepper to taste. Mix the ingredients gently so as to combine.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a clean surface, place about ¼ cup of chicken filling into the center of each tortilla. Fold the sides in towards the center, and roll them up burrito style. Place them seam side down on the prepared baking sheet.

Lightly brush your Mini Chimichangas with olive oil or cooking spray and bake them for 25-30 minutes until they turn crispy and golden brown.

Serve Chimichangas warm with avocado dipping sauce, or pico de gallo on the side. Garnish with cilantro, sour cream, and diced avocado if you like.