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Easy Chicken Chimichanga Recipe made of 5 simple ingredients, perfect Mexican dish dinner idea. #EasyChickenChimichangaRecipe -- www.munchkintime.com-easy-chicken-chimichanga-recipe

Easy 30-Minute Chicken Chimichanga Recipe

Easy 30-Minute Chicken Chimichanga Recipe – it is a baked burrito, stuffed with chicken, cheese and mild chilies.

They are crispy from the outside,  cheesy & juicy on the inside.

Chicken chimichanga cut open with chicken filling inside and a salad on a side.

Quick Tips & Notes

Use any leftover chicken, leftover Thanksgiving turkey or cook chicken to make chicken chimichangas.

Store cooked chimichangas in airtight container or zip bag, inside the fridge for up to 3 days.

Make ahead chimichangas – freeze unbaked chimichangas in airtight container or zip bag. Unthaw by placing frozen chimichangas in the fridge over night, bake using instructions in this recipe.

To make Chicken Chimichangas you will need:

2 boneless skinless chicken breast

1 cup shredded Monterey Jack Cheese

4 oz. can diced mild chiles

1/2 teaspoon ground cumin

1 cup Mexican White Sauce

salt and pepper to taste

6 flour tortillas

butter for brushing

salsa for serving

Preheat the oven to 400F.

 Chimichanga filling ingredients inside a mixing bowl.

How to make Chicken Chimichanga:

First, bring large saucepan filled half way with water to a boil, add chicken breast and cook on medium/high heat until chicken is cooked thru and it is no longer pink inside, about 10 minutes.

Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces.

Chimichangas filling inside the bowl ready to be used. In a mixing bowl combine chicken, ground cumin, cheese, chillies, Mexican White Sauce, salt and pepper.

Give it a good mix. Warm tortillas on top of the stove for few seconds, it will make them soft and flexible.

Chimichanga filling scoop on a tortilla. Place 1/2 cup of the chicken mixture on center of each tortilla.

Tortilla folded on two sides. Fold the sides…

Tortilla bottom folded in. …then the bottom side up to cover the filling…

Chimichangas folded and ready for baking. …roll over to create chimichanga.

4 Chimichangas ready for baking. After you are done, place chimichangas on a baking dish.

Butter spread over Chimichangas.Brush each chimichanga with butter and bake for 15-20 minutes or until golden color.

Crispy Baked Chimichangas on a baking sheet. Serve with leftover Mexican White Sauce, Homemade Guacamole or cabbage salad.

Did you like this 30-Minute Chicken Chimichanga Recipe?

Let me know in the comments below, I would love to hear from you!

Check out Crowd’s Favorite Recipes: 

Cheese Stuffed Potato Balls

Potato Pierogi

Mashed Potatoes with Russet Potatoes & Macaroni

Easy Chicken Chimichanga Recipe made of 5 simple ingredients, perfect Mexican dish dinner idea. #EasyChickenChimichangaRecipe -- www.munchkintime.com-easy-chicken-chimichanga-recipe
Print Recipe
4.88 from 8 votes

Easy 30-Minute Chicken Chimichanga Recipe

Delicious Chicken Chimichanga Recipe - it is a baked burrito, stuffed with chicken, cheese and mild chilies.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, EASY, Lunch, Quick &amp
Cuisine: Mexican
Keyword: chicken, mexican
Servings: 6
Author: Love Keil

Ingredients

  • 2 cooked boneless skinless chicken breast
  • 1 cup shredded Monterey Jack Cheese
  • 4 oz. can diced mild chiles
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 cup Mexican White Sauce more for serving
  • 6 flour tortillas
  • butter for brushing
  • salsa for serving

Instructions

  • Preheat the oven to 400F.
  • Bring large saucepan filled half way with water to a boil, add chicken breast and cook on medium heat until it is cooked thru and chicken is no longer pink inside. Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces.
  • Warm tortillas on top of the stove for few seconds, it will make them soft and flexible.
  • In a mixing bowl combine chicken, ground cumin, cheese, chillies, Mexican White Sauce, salt and pepper. Give it a good mix.
  • Place 1/2 cup of the chicken mixture on center of each tortilla. Fold the sides, then the bottom side up, to cover the filling, roll over to create chimichangas.
  • Brush each chimichangas with butter and bake for 15-20 minutes or until golden color. Serve with leftover Mexican White Sauce, Guacamole or cabbage salad.

Notes

Use any leftover chicken, leftover Thanksgiving turkey or cook chicken to make chicken chimichangas.
Store cooked chimichangas in airtight container or zip bag, inside the fridge for up to 3 days.
Make ahead chimichangas - freeze unbaked chimichangas in airtight container or zip bag. Unthaw by placing frozen chimichangas in the fridge over night, bake using instructions in this recipe.
Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Chicken chimichanga cut open with chicken filling inside and a salad on a side.

 

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62 Comments

  1. 5 stars
    Made these for dinner and they were a big success. My husband likes them better than what he gets at Mexican Resturant. Sauce is delicious!! Making them again next week at family’s request. Thank you for sharing

  2. I am looking for this great idea! I don’t see where the cheese went. Did you put it in after the mixture gets rolled or into the mix with sauce?

    Thanks!!

    • Thank you Aubrey! I have never tried them with corn tortillas and not sure how they would work, but if you try it with corn tortillas would you let me know if you like them with corn tortillas?

  3. Made them tonight. We all loved them. The sauce is delicious. Will be making these again and again. Thank you for sharing.

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