Easy 30-Minute Chicken Chimichanga

Flavorful Baked Chicken Chimichangas at Home

Hola! I’m Emma, your Florida girl with deep roots in the bold, soulful kitchens of Mexico. When I was little, my mama would make crispy burritos filled with chicken, cheese, and mild chilies that made the whole house smell heavenly.
This Easy Chicken Chimichanga Recipe captures that same flavor, baked instead of fried for a lighter twist but with all the golden, cheesy comfort you crave.
With just 30 minutes and a few simple ingredients, you’ll have a restaurant-style dinner that’s both family-friendly and foolproof.

Quick Recipe Overview

| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | All year |

Why You’ll Love This Oven Chimichanga Recipe

• Fast and Flavorful: Ready in only 30 minutes, it’s perfect for busy weeknights.
• Healthier Alternative: Baked, not fried, yet still crisp and golden.
• Family Favorite: Mild enough for kids but packed with satisfying flavor.
• Perfect for Leftovers: Great for using leftover chicken or turkey.
• Restaurant Taste at Home: Creamy filling, melted cheese, and buttery crisp tortilla perfection.

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Ingredients for Homemade Chimichangas

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup Monterey Jack cheese, shredded
• 4 ounces mild diced chilies
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 1 cup Mexican White Sauce (plus more for serving)
• 6 flour tortillas
• Butter, for brushing
• Salsa, for serving

Optional Garnishes

• Grated Parmesan cheese
• Chopped fresh herbs such as cilantro or parsley
• Guacamole or cabbage salad for serving

Ingredient Notes and Helpful Tips

Ingredient	Pro Tip
Chicken	Shredded rotisserie chicken saves time and adds flavor.
Cheese	Monterey Jack melts beautifully, but pepper jack gives a spicier kick.
Chilies	Mild green chilies keep it family-friendly; use spicy if you prefer heat.
Mexican White Sauce	Use store-bought or homemade; it adds rich creaminess to the filling.
Tortillas	Use medium or large flour tortillas that are soft and flexible for easy folding.
Butter	Brushing helps get that golden, crispy finish in the oven.

Step-by-Step Instructions for Perfect Chimichangas

1. Cook and Shred the Chicken: Fill a saucepan halfway with water and bring to a boil. Add chicken breasts and simmer until cooked through, about 10–12 minutes. Drain, cool, and shred with two forks.
2. Warm the Tortillas: Heat each tortilla for a few seconds over the stove or in the microwave to make them soft and pliable. This prevents tearing while folding.
3. Prepare the Filling: In a large bowl, mix shredded chicken, cumin, cheese, diced chilies, Mexican White Sauce, salt, and pepper until combined.
4. Assemble the Chimichangas: Place about ½ cup of filling in the center of each tortilla. Fold the sides in, then roll from the bottom up to form a tight burrito shape, sealing the filling inside.
5. Brush and Bake: Preheat your oven to 400°F (200°C). Arrange chimichangas seam-side down on a baking sheet lined with parchment paper. Brush each one with melted butter for a golden, crispy exterior.
6. Bake Until Golden: Bake for 15–20 minutes, flipping halfway if desired for even browning. The tortillas should turn lightly crisp and the cheese inside melted and bubbly.
7. Serve and Enjoy: Plate warm chimichangas with extra Mexican White Sauce, salsa, guacamole, or a simple cabbage salad for a complete meal.

Expert Tips from My Kitchen

• Soften Tortillas First: Warm tortillas are less likely to crack when folding.
• Don’t Overfill: Too much filling can cause the rolls to burst open while baking.
• Use Leftovers Wisely: Turkey, pork, or even beans make tasty substitutions.
• Add Extra Crunch: Lightly broil the chimichangas for 2–3 minutes after baking for a crispier texture.

Flavor Variations You’ll Love

• Spicy Chicken Chimichangas: Add diced jalapeños or a spoonful of hot salsa to the filling.
• Cheesy Fiesta Style: Mix cheddar and Monterey Jack for extra gooeyness.
• Veggie Chimichangas: Swap chicken for sautéed peppers, onions, and black beans.
• Breakfast Twist: Fill with scrambled eggs, cheese, and chorizo for a morning treat.

Serving Ideas That Shine

Serve these golden chimichangas with a side of Mexican rice, refried beans, or a fresh avocado salad. Add salsa verde, pico de gallo, or a drizzle of hot sauce for an extra burst of flavor. For gatherings, slice them in halves or thirds for easy sharing and pair with margaritas or agua fresca.

If you love quick and flavorful dinners, you’ll adore my 3-Ingredient Orange Chicken Recipe. It’s sweet, tangy, and ready in minutes – the perfect weeknight meal when you want takeout flavors without the wait.

Make Ahead and Freezer Tips

You can prepare unbaked chimichangas and store them in the fridge up to 24 hours before baking. For long-term storage, freeze them in airtight containers for up to 2 months. Thaw in the refrigerator overnight, then bake as directed until golden and crisp.

Storage and Reheating Instructions

Keep leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 10–12 minutes or until warmed through. Avoid microwaving for too long to maintain crispness.

Kitchen Tricks for Better Baking

• Use a Wire Rack: Bake on a rack set inside your pan for crisp bottoms.
• Flip Once: Turn halfway through baking for even color.
• Brushing Butter Works Best: Adds shine and helps tortillas crisp perfectly.
• Fresh Garnish: A sprinkle of cilantro or squeeze of lime brightens every bite.

Frequently Asked Questions

1. Can I fry them instead of baking? Yes, fry in shallow oil at 350°F for 2–3 minutes per side until golden. Drain on paper towels before serving.
2. Can I make these ahead for a party? Absolutely. Assemble earlier in the day, refrigerate, then bake right before serving.
3. What’s the best tortilla size to use? Medium to large (8–10 inch) tortillas fold easily and hold enough filling.
4. Can I make these gluten-free? Yes, use gluten-free tortillas and check your sauce ingredients.
5. What’s a good sauce to serve with them? Mexican White Sauce, salsa verde, or guacamole all pair beautifully.
6. Can I use pre-cooked rotisserie chicken? Definitely, it saves time and adds more flavor.
7. Can I make them vegetarian? Substitute the chicken for beans, cheese, and vegetables for a tasty meatless version.

Nutrition Facts

Serving Size	1 chimichanga
Calories	204
Protein	15g
Carbohydrates	16g
Fat	9g
Saturated Fat	4g
Sodium	351mg
Sugar	1g
Fiber	1g
Calcium	174mg

Nutrition facts are estimates based on online tools and may vary depending on your ingredients. Please consult a nutritionist for precise dietary advice.

Author’s Story

This Chicken Chimichanga Recipe feels like home to me. I remember making them with my mama, the kitchen warm with the smell of buttery tortillas and melted cheese. Now, I make them in my own Orlando kitchen, thinking of her laughter and my abuela’s stories about market days in Mexico. Baking them instead of frying makes them lighter but still full of flavor, the way our family likes to cook: with heart, simplicity, and love.

From My Kitchen to Yours

I hope this Easy 30-Minute Chicken Chimichanga Recipe becomes your go-to for quick dinners or weekend cravings. It’s golden, creamy, and bursting with flavor, the kind of dish that brings everyone to the table fast. Serve it hot, with extra sauce and lots of smiles.