Recipe Rating

I every so often like some mexican food and this is my first attempt at making it at home. It came out superb. The next time I will try and make my own salsa.

Converted from


  • 230g Simonsberg Cream Cheese
  • 230g Cheddar or Gouda Chilli Cheese (I found some Kasselshoop Chili Gouda at Checkers) grated
  • 1 ½ Tablespoons Old Al Paso Taco Seasoning (The Mild Beef Version)
  • 400-500g cooked chicken, shredded
  • 8 flour tortillas
  • Cooking Spray
  • Grated Cheddar Cheese
  • Green Spring Onions for garnishing
  • Sour Cream whipped until thick
  • Salsa


Stir together the cream cheese, chili cheese and taco seasoning. Fold in the shredded/pulled chicken.


Divide among the tortillas. Tuck in the sides and roll up each tortilla. Lay seam side down in a sprayed baking dish. Spray tops of each tortilla with cooking spray.


Bake at 180°C for 15 minutes. Turn the tortillas over and bake an additional 15 minutes.

Serve with the cheddar cheese, onions, sour cream and salsa.

Baked Chicken Chimichangas
Tagged on: