Description
This Easy 30-Minute Chicken Chimichanga Recipe is crispy, cheesy, and baked instead of fried. Filled with shredded chicken, mild chilies, and creamy Mexican white sauce, it’s a flavorful family dinner ready in half an hour.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces mild diced chilies
- 1/2 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 toppings: grated Parmesan, chopped cilantro, or parsley
Instructions
1. Preheat oven to 400°F (200°C).
2. In a saucepan, bring water to a boil and cook chicken breasts until done. Drain, cool, and shred using two forks.
3. Warm tortillas briefly to make them soft and flexible.
4. In a mixing bowl, combine shredded chicken, cumin, cheese, diced chilies, Mexican White Sauce, salt, and pepper. Mix well.
5. Place 1/2 cup of filling in the center of each tortilla. Fold sides in, then roll up tightly to form a chimichanga.
6. Brush each chimichanga with melted butter and place seam-side down on a baking sheet lined with parchment paper.
7. Bake for 15–20 minutes, or until golden and crisp.
8. Serve warm with extra Mexican White Sauce, salsa, or guacamole.
Notes
Use leftover chicken or turkey to save time.
Thaw tortillas and warm before filling to prevent cracks.
To make ahead, freeze unbaked chimichangas for up to 2 months, then bake straight from frozen at 400°F until heated through.
For extra crispiness, broil for 2–3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Quick Meals
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 204
- Sugar: 1g
- Sodium: 351mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 41mg