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