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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: 30 Minute Chicken Chimichanga Recipe

Servings:

Calories: 495kcal

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

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.

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.