Easy 30-Minute Chicken Chimichanga Recipe
Introduction
Enjoy a delicious and easy 30-minute chicken chimichanga that’s perfect for a satisfying weeknight meal. Crispy on the outside and filled with flavorful shredded chicken and cheese, these chimichangas are sure to please the whole family.
Ingredients
- 2 boneless skinless chicken breasts (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
- 6 flour tortillas
- Butter (for brushing)
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Boil water in a large saucepan. Add the chicken breasts and cook until no longer pink inside, about 10-15 minutes. Remove and shred the chicken using two forks.
- Step 3: Warm the flour tortillas on the stove to make them more flexible for rolling.
- Step 4: In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, diced mild chiles, ground cumin, salt, pepper, and Mexican White Sauce. Mix until evenly combined.
- Step 5: Place about 1/2 cup of the filling in the center of each tortilla. Roll the tortillas tightly around the filling to form chimichangas.
- Step 6: Brush each rolled chimichanga with butter and place them seam-side down on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Tips & Variations
- For extra crispiness, fry the rolled chimichangas lightly in oil before baking.
- Use sharp cheddar or pepper jack cheese for a different flavor profile.
- Add chopped onions or garlic to the filling for more depth of flavor.
- Serve with salsa, sour cream, or guacamole for dipping.
Storage
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F oven for about 10 minutes to maintain crispiness, or microwave for 1-2 minutes for convenience, though they may be less crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, using pre-cooked shredded chicken saves time and works perfectly in this chimichanga recipe.
What if I don’t have Mexican White Sauce?
You can substitute with sour cream or a creamy ranch dressing, though the flavor will be slightly different but still delicious.
Print
Easy 30-Minute Chicken Chimichanga Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This easy 30-minute chicken chimichanga recipe features tender shredded chicken combined with Monterey Jack cheese, mild diced chiles, and a flavorful Mexican white sauce all rolled in flour tortillas, brushed with butter, and baked to golden perfection. Perfect for a weeknight dinner, these crispy baked chimichangas are delicious and satisfying without the heavy frying.
Ingredients
Chicken Filling
- 2 boneless skinless chicken breasts (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
Assembly
- 6 flour tortillas
- Butter (for brushing)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chimichangas.
- Cook the Chicken: Bring a large saucepan of water to a boil, add the chicken breasts, and cook until no longer pink inside, about 10-15 minutes. Remove and shred the chicken finely once cooled enough to handle.
- Warm the Tortillas: Heat the flour tortillas on the stovetop briefly to increase pliability, which will make rolling them easier without cracking.
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, shredded Monterey Jack cheese, diced mild chiles, ground cumin, salt, pepper, and Mexican White Sauce until well mixed.
- Roll the Chimichangas: Spoon about 1/2 cup of the filling onto each warmed tortilla. Roll each one tightly to enclose the filling.
- Brush and Bake: Place the rolled chimichangas seam-side down on a baking sheet. Brush them generously with melted butter to help them brown and crisp during baking. Bake for 15-20 minutes or until they are golden brown and crispy.
Notes
- If Mexican White Sauce is not available, you can substitute with a mixture of sour cream and a touch of lime juice for a similar tangy flavor.
- To make this recipe spicier, use jalapeño or hotter chiles instead of mild chiles.
- You can prepare the chicken in advance and keep it refrigerated for easier assembly later.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Serve with salsa, guacamole, or extra Mexican White Sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken chimichanga, easy chimichanga recipe, baked chimichanga, Mexican chicken recipe, quick chicken dinner
