The Easiest 30-Minute Chicken Chimichanga Recipe

Yes, you read the title correctly. This chicken chimichanga recipe takes only 30 minutes to make. Such a simple and easy dinner recipe that is so delicious and perfect to add to the monthly menu of dishes.

This chicken chimichanga recipe is made with flour tortillas that are filled with chicken, cheese, and mild chilies and then fried until they are golden and crispy. These chimichangas are incredibly crispy from the outside, but on the inside, they are juicy and cheesy.

Tutorial On Making The Easiest 30-Minute Chicken Chimichanga Recipe:


  • 2 boneless skinless chicken breast (cooked & shredded)
  • 6 flour tortillas
  • 4 oz. mild chiles (diced)
  • 1 cup Monterey Jack Cheese (shredded)
  • 1 cup Mexican White Sauce (more for serving)
  • 1/2 tsp ground cumin
  • butter (for brushing)
  • salsa (for serving)
  • salt
  • pepper


Start by preheating the oven to 400 °F.

After that, fill a large saucepan halfway with water and bring it to a boil. Then add the chicken breasts and cook them on medium heat until the chicken is no longer pink and cooked through.

Once the chicken has finished cooking, drain the water and let it cool.

After the chicken cools, using your hands or forks tear it into small pieces.

Next, warm the tortillas over the stove for a few seconds until soft and flexible.

Now, in a medium-sized bowl, combine the chicken, cheese, chilies, Mexican white sauce, ground cumin, salt, and pepper. Give the mixture a good mix.

Then place about a 1/2 cup of the chicken mixture on the center of every tortilla. Fold the ends in and then roll up so the filling does not fall out. 

Finally, brush each chimichanga with butter and bake it for approximately 15-20 minutes until golden and crispy.

If desired, serve with leftover Mexican white sauce, guacamole, salsa, sour cream, or cabbage salad.

How to make the best homemade flour tortillas:


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