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.
If you make Easy Chicken Chimichanga Recipe for lunch or dinner, please tag my name @munchkintimeblog and hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation!
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.
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.
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.
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 chimichanga.
After you are done, place chimichangas on a baking dish.
How to Bake Chimichangas:
Brush each chimichanga with butter and bake for 15-20 minutes or until golden color.
Serve with leftover Mexican White Sauce, Homemade Guacamole or cabbage salad.
More Easy Chicken Recipes:
Juicy Chicken Thighs Spanish Rice Recipe
30-minute Bang Bang Chicken Recipe in Air Fryer
Easy Fried Rice Recipe with Eggs and Green Onion
Sweet and Sour Chicken with Pineapple and Peppers
Super Juicy Oven Baked Chicken Wings
Oven Baked Boneless Skinless Chicken Thighs
Easy 30-Minute Chicken Chimichanga Recipe
Ingredients
- 2 boneless skinless chicken breast cooked & shredded
- 1 cup Monterey Jack Cheese shredded
- 4 oz. mild chiles diced
- 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.
Video
Notes
Nutrition
Do you like this 30-Minute Chicken Chimichanga Recipe?
Let me know in the comments below, I would love to hear from you!
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These were delicious! Very crispy and flavorful!
Thank you so much Crissy! I am so glad you like them!
These are so delicious and the white sauce is so yummy! This is the second time we’re making them, by the kids request!
I made these for my family and they were fabulous! My daughter doesn’t eat meat so I put pinto beans, spicy rice and the sauce in hers. She loved it. Quick and inexpensive. I will make again soon.
These were great! And easy. The sauce is delicious. I served the chimichangas with a rice/blackbean/corn mixture and sliced avocado on the side. This will fit into my recipe rotation. We loved them. Thank you!
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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
Woohoo! I am so glad he liked it! Thank you so much Carol, for sharing your awesome recipe review and for rating this recipe! You are the best!
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!!
Hi Lisa, I put cheese into the tortilla with the rest of the ingredients, then fold it into chimichangas. I hope this makes sense. Thank you for noticing it!
These look delish! Do you think this would work with corn tortillas? (For a gluten free option.) TIA!
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?
What size tortilla is best?
Hi Kellie! I used medium size tortillas. Hope this helps!
Made them tonight. We all loved them. The sauce is delicious. Will be making these again and again. Thank you for sharing.