Description
Delight in a quick, satisfying meal with this Easy 30-Minute Chicken Chimichanga Recipe. Perfect for any occasion, these baked burritos are filled with tender shredded chicken, gooey Monterey Jack cheese, and mild chilies, all wrapped in soft flour tortillas. The best part? They come together in just half an hour! Whether you’re hosting a family dinner or need a speedy lunch, these chimichangas are sure to impress. Serve with your favorite dips like guacamole or salsa for an added touch of flavor.
Ingredients
Scale
- 2 boneless skinless chicken breasts (cooked & shredded)
- 1 cup Monterey Jack cheese (shredded)
- 4 oz. mild chiles (diced)
- 6 flour tortillas
- 1 cup Mexican White Sauce
- Butter (for brushing)
Instructions
- Preheat the oven to 400F.
- In a large saucepan, boil water and cook the chicken until fully cooked. Shred the chicken after cooling.
- Warm tortillas briefly on the stove to make them flexible.
- In a mixing bowl, combine shredded chicken, cheese, mild chiles, cumin, salt, pepper, and Mexican White Sauce.
- Place about 1/2 cup of the mixture in each tortilla and roll them up.
- Brush each chimichanga with butter and bake for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg