30 Minute Chicken Chimichanga

Loaded with delicious flavor and plenty of cheese, this 30 minute chicken chimichanga recipe will go from oven to table in no time flat.

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This 30 minute chicken chimichanga recipe is everything a Tex-Mex lover could want: crispy, cheesy, and packed with flavor. The soft flour tortillas are stuffed with saucy chicken and melted cheese, coming out of the oven hot and ready in only a half hour.

30 Minute Chicken Chimichanga Ingredients

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Imagine tender pieces of chicken mixed with spices and melty cheese wrapped up in a crispy tortilla and topped with your favorite toppings.

Each bite is bursting with flavor and texture, from the crunch of the crispy shell to the gooey cheese and juicy filling.

The best part? You can whip up these tasty chimichangas in just 30 minutes, making them the perfect weeknight meal that will be sure to please the whole family.

You’ll need:

• 1 pound of cooked and shredded boneless skinless chicken breasts (I was able to get 3¾ cups)
• 1 (15-ounce) container of medium queso blanco dip (your favorite brand – I used the Tostitos brand)
• 8 flour tortilla burrito shells (large tortillas)
• 2 tablespoons of fresh chopped cilantro
• 1½ cups of freshly shredded Monterey jack cheese
• 2 teaspoons of extra virgin olive oil

Substitutions And Additions

QUESO: You can substitute mild or spicy queso for the medium in this homemade chimichanga recipe.

CHICKEN: You can substitute shredded rotisserie chicken for the chicken breast in this easy recipe.

CHEESE: Change up the cheese you add to your chimichangas depending on your preference.

Try pepper jack cheese for a spicy kick or sharp cheddar for a tangy twist.

How To Make This 30 Minute Chicken Chimichanga Recipe

The most time-consuming part of making this recipe is folding the tortilla shells around the creamy chicken filling.

Follow our step-by-step instructions below to make these hearty chimichangas.

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.

STEP TWO: Add the shredded chicken to a medium-sized mixing bowl.

STEP THREE: Pour the queso over the shredded chicken and stir to coat it completely.

STEP FOUR: Lay out a flour tortilla. Measure ½ cup of the queso and chicken mixture onto the bottom of the tortilla.

Leave ½ inch of space on the bottom and sides. 

STEP FIVE: Sprinkle one teaspoon of cilantro over the chicken and queso.

STEP SIX: Sprinkle ¼ cup of the freshly shredded Monterey jack cheese over the cilantro.

STEP SEVEN: Fold the sides of the tortilla toward the center of the tortilla and hold it in place with your fingers as you roll it up.

It’s important to keep the tortilla tightly rolled so the filling does not spill out. 

STEP EIGHT: Lay the chimichanga, seam side down, on the prepared baking sheet. Repeat for the remaining chimichangas.

STEP NINE: Once all the chimichangas are rolled and on the baking sheet, use a pastry brush to brush the olive oil on top of the chimichangas.

Bake for 18 to 20 minutes. Serve while warm.

How To Serve

Top your tasty baked chimichangas with your favorite toppings, including sour cream, fresh guacamole, pico de gallo, and salsa.

Add our homemade Spanish rice recipe on the side to turn this into a delicious meal.

And, of course, you can never go wrong with a simple corn salad or a basket of warm, buttery dinner rolls.

If you are a fan of Mexican food, have a look at our taco ring and baked burritos for more dishes that are big on flavor.

MORE CHICKEN RECIPES

Seafood Dinner Ideas

Chicken And Shrimp Tacos

Casserole Ideas

Chicken Fajita Casserole

Storage

These chimichangas freeze well and make an easy meal on a busy day. Here’s how to store them.

IN THE FRIDGE: Store any leftover delicious chicken chimichangas in an airtight container in the refrigerator for up to three days. 

IN THE FREEZER: You can freeze the baked chimichangas for up to two months.

Wrap the cooled, baked chimichangas in plastic wrap and then in a layer of aluminum foil.

Allow the chimichangas to thaw overnight in the refrigerator before reheating and serving.

Add our easy 30-minute chicken chimichangas to your menu, and you won’t regret it. Loaded with so much yummy goodness, this flavorful meal is the perfect way to change up your next taco Tuesday with something a little different.

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30 Minute Chicken Chimichanga

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Loaded with delicious flavor and plenty of cheese, this 30 minute chicken chimichanga recipe will go from oven to table in no time flat.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 1 pound skinless boneless chicken breast, cooked and shredded (I was able to get 3¾ cups)
• 15 ounces medium queso blanco dip (your favorite brand – I used the Tostitos brand)
• 8 large flour tortilla burrito shells
• 2 tablespoons cilantro, fresh chopped
• 1½ cups Monterey jack cheese, freshly shredded
• 2 teaspoons olive oil, extra virgin

Instructions

 

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
• Add the shredded chicken to a medium-sized mixing bowl.
• Pour the queso over the shredded chicken and stir to completely coat the shredded chicken.
• Lay out a flour tortilla. Measure ½ cup of the chicken and queso onto the bottom of the tortilla. Leave ½ inch of space on the bottom and sides.
• Sprinkle 1 teaspoon of cilantro over the chicken and queso.
• Sprinkle ¼ cup of the freshly shredded Monterey jack cheese over the cilantro.
• Fold the sides of the tortilla toward the center of the tortilla and hold it in place with your fingers as you roll the tortilla up. It’s important to keep the tortilla tightly rolled, so the filling does not spill out.
• Lay the chimichanga, seam side down, on the prepared baking sheet. Repeat for the remaining chimichangas.
• Once all the chimichangas are rolled and on the baking sheet, use a pastry brush to brush the olive oil on top of the chimichangas. Bake for 18 to 20 minutes. Serve while warm.

Notes

• Cook the chicken ahead of time for this chicken chimichangas recipe and keep it in the fridge to make this dish extra quick to throw together.
• If the tortillas are either cold or a little on the stiff side, you can heat them in the microwave for 20 to 25 seconds to make them a bit more pliable.
• If you do not care for cilantro, you can skip this step.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chimichangas at the lower end of the recommended baking time.

Nutrition

Calories: 495kcal | Carbohydrates: 31g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1034mg | Potassium: 371mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 549mg | Iron: 3mg

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