Easy 30-Minute Chicken Chimichanga
If you’re craving a quick and delicious Mexican-inspired dish that’s perfect for busy weeknights, this Easy 30-Minute Chicken Chimichanga recipe is just what you need! Crispy on the outside and packed with a flavorful chicken filling, these chimichangas are a hit with the whole family. Best of all, they’re simple to make and can be on the table in just half an hour.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup Monterrey Jack cheese, shredded
- 1 can mild green chiles, diced
- 1 tsp cumin
- 1/2 cup Mexican white sauce (made from sour cream, cream cheese, chiles, hot sauce, salt, and pepper)
- 6 large flour tortillas
- 2 tbsp melted butter
- Salsa, for serving
Directions:
- Preheat the oven: Begin by preheating your oven to 400°F (200°C). This will ensure your chimichangas turn out perfectly crispy.
- Cook the chicken: In a large saucepan, bring water to a boil over medium heat. Add the chicken breasts and cook until fully done, which should take about 15 minutes. Once cooked, remove the chicken from the water and let it cool slightly. Shred the chicken using two forks.
- Prepare the filling: In a large bowl, combine the shredded chicken, cumin, shredded Monterrey Jack cheese, diced green chiles, and the Mexican white sauce. Mix everything together thoroughly to ensure each bite is packed with flavor.
- Soften the tortillas: Warm the flour tortillas by heating them on the stovetop for a few seconds on each side. This step makes them more pliable and easier to roll.
- Assemble the chimichangas: Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold in the sides of the tortilla, then roll it up tightly, making sure the seam is on the bottom. Place the rolled tortillas seam-side down on a baking sheet.
- Bake: Brush the tops of the chimichangas with melted butter. This will help them crisp up in the oven. Bake in the preheated oven for 15-20 minutes, or until the chimichangas are golden brown and crispy.
- Serve: Once baked, remove the chimichangas from the oven and let them cool slightly. Serve them with salsa, extra Mexican white sauce, or any of your favorite toppings.
Recipe Notes:
This recipe makes 6 servings, with each chimichanga coming in at approximately 350 kcal. It’s a great option for a quick, satisfying dinner that doesn’t sacrifice flavor.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Enjoy this easy and delicious Chicken Chimichanga recipe on your next taco night or whenever you need a quick and hearty meal. The combination of tender chicken, melted cheese, and crispy tortilla is sure to become a family favorite!
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Easy 30-Minute Chicken Chimichanga
- Total Time: 30 minutes
- Yield: 6 1x
Description
These Easy 30-Minute Chicken Chimichangas are the ultimate Tex-Mex comfort food, perfect for busy weeknights when you want something satisfying and quick. The golden-brown crispy tortillas, filled with a flavorful mixture of tender chicken, creamy Mexican white sauce, and melted cheese, create a delightful blend of textures and tastes.
Whether you’re feeding a hungry family or looking for a fun and easy dinner idea, these chimichangas are sure to please. Pair them with your favorite salsa, guacamole, or a simple cabbage salad for a complete meal that’s both hearty and delicious. This recipe is versatile, easy to make, and bound to become a regular in your dinner rotation.
Ingredients
2 boneless, skinless chicken breasts
1 cup Monterrey Jack cheese, shredded
1 can mild green chiles, diced
1 tsp cumin
1/2 cup Mexican white sauce (made from sour cream, cream cheese, chiles, hot sauce, salt, and pepper)
6 large flour tortillas
2 tbsp melted butter
Salsa, for serving
Instructions
Preheat the oven to 400°F (200°C). In a large saucepan, bring water to a boil over medium heat.
Cook the chicken breasts in boiling water until fully cooked, about 15 minutes. Remove from water and let cool slightly, then shred using two forks.
Prepare the filling by combining shredded chicken, cumin, shredded cheese, diced chiles, and Mexican white sauce in a large bowl. Mix well.
Soften the tortillas by heating them on the stovetop for a few seconds on each side.
Assemble the chimichangas by placing 1/2 cup of the chicken mixture in the center of each tortilla. Fold the sides over, then roll the tortilla up tightly, placing the seam side down on a baking sheet.
Brush the chimichangas with melted butter and bake for 15-20 minutes until golden brown and crispy.
Serve the chimichangas with salsa, additional Mexican white sauce, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 Kcal