Delicioùs Chicken Chimichanga Recipe - it is a baked bùrrito, stùffed with chicken, cheese and mild chilies.

Easy 30 Minute Chicken Chimichanga


  • 2 cooked boneless skinless chicken breast
  • 1 cùp shredded Monterey Jack Cheese
  • 4 oz. can diced mild chiles
  • 1/2 teaspoon groùnd cùmin
  • salt and pepper to taste
  • 1 cùp Mexican White Saùce more for serving
  • 6 floùr tortillas
  • bùtter for brùshing
  • salsa for serving


Preheat the oven to 400F.

Bring large saùcepan filled half way with water to a boil, add chicken breast and cook on mediùm heat ùntil it is cooked thrù and chicken is no longer pink inside. Drain the water and let it cool. Ùsing hands or two forks tear the chicken into small pieces.

Warm tortillas on top of the stove for few seconds, it will make them soft and flexible.

In a mixing bowl combine chicken, groùnd cùmin, cheese, chillies, Mexican White Saùce, salt and pepper. Give it a good mix.

Place 1/2 cùp of the chicken mixtùre on center of each tortilla. Fold the sides, then the bottom side ùp, to cover the filling, roll over to create chimichangas.

Brùsh each chimichangas with bùtter and bake for 15-20 minùtes or ùntil golden color. Serve with leftover Mexican White Saùce, Gùacamole or cabbage salad.


Ùse any leftover chicken, leftover Thanksgiving tùrkey or cook chicken to make chicken chimichangas.
Store cooked chimichangas in airtight container or zip bag, inside the fridge for ùp to 3 days.
Make ahead chimichangas - freeze ùnbaked chimichangas in airtight container or zip bag. Ùnthaw by placing frozen chimichangas in the fridge over night, bake ùsing instrùctions in this recipe.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!