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 are wonderful! I have made them several times and I’m making them Christmas Eve. As someone already asked can I make these ahead of time without them getting soggy? I have not tried that yet.
What is Mexican white sauce
HI I am making tomorrow. Can I make in the afternoon and then refrigerate for a few hours and cook later? Or do you think they will get soggy?
I haven’t made these yet. I am going to try soon. The place that makes my favorite chimichangas will serve it with a sauce on top that I assume is added after it’s cooked. The sauce is a salsa verde mixed with chicken gravy. That’s what I’m guessing because their recipe is secret. I’ve had to copy a wet burrito recipe from there as well.
OMG… Seriously the best baked chimichanga recipe EVER. I made all the fixings for steak fajitas in case my son and husband didn’t like the chicken chimichangas. Total waste of time, as they both said the chimichangas totally blew away the steak fajitas.
The Mexican white sauce makes this recipe totally top notch. I’ll definitely be making these chicken chimichangas on total repeat in the future.
Thanks for sharing!
Omg! I am so glad you liked this chicken chimichangas recipe, Sher!!! Thank you so much for the best recipe review and for giving this recipe a try! You are the best!
Oh this is goooood. I just made some for dinner! Before rolling the tortilla I added a little extra Mexican sauce and shredded cheese on it. Came out great! Adding this to my dinner favorites!
This is the best recipe ever!!!. Having tonight for my daughters birthday with Mexican rice and refried beans, don’t need a restaurant for these.
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We love this recipe! I have shared with friends and family and they love it too!
Hi! These look amazing! Excited to try. But was wondering if you could use an alternative for the white sauce? Like a store bought one that’s easier 😹.
Thank you!!