Easy Chicken Chimichangas

I have been meaning to post a recipe for these easy chicken chimichangas for years!  This was one of our family’s favorite recipes growing up.  I loved them because they were always so warm and delicious.  But I now know that my mom loved making them because the recipe calls for a whopping FIVE ingredients.  Yes, five.  (And one of those is just the melted butter to brush on the tortillas – does that even count?)

Either way, these 5 (or 4) ingredient chimichangas are a breeze to make!  Just mix together some cooked shredded chicken (I often use a rotisserie chicken to keep it simple), some of your favorite salsa and cheese, and then wrap the mixture in a tortilla brushed with butter and bake!  Not long later, these cute little pockets are nice and crispy and buttery on the outside and overflowing with spicy salsa flavor on the inside.  Definitely my idea of comfort food.  And since I’m often cooking for one, I also love these because they are easy to freeze and then pop out when I’m ready for a single serving.  So easy and so flavorful, and all the more healthy when made with fresh salsa and oven-baked!

So the next time a Mexi craving hits, or you just have some leftover salsa or chicken to put to use, I definitely recommend making it a chicken chimichanga night!

Easy Chicken Chimichangas

A simple recipe for delicious oven-baked easy chicken chimichangas.

Ingredients:

2 cups shredded or chopped cooked chicken
1 1/2 cups shredded Mexican cheese
2/3 cup salsa (drained of excess water, if possible)
6 (8-inch) tortillas
1 Tbsp. melted butter
_Optional Toppings: sour cream, additional salsa or diced tomatoes, guacamole and/or fresh cilantro_

Directions:

Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil and mist with cooking spray.

In a bowl, stir together chicken, cheese and salsa until well-mixed. Spoon approximately 1/2 cup of the mixture into the center of a tortilla. Fold in the sides, then roll the tortilla from bottom to top to make a chimichanga (burrito) shape. Place the chimichanga seam side down on the baking sheet. Repeat with remaining tortillas and filling mixture, then brush the outside of the tortillas with melted butter.

Bake for 25 minutes until tortillas are golden brown. Remove and serve immediately, with additional toppings if desired.

Leave a Comment:





Comments

  1. Mal @ The Chic Geek — August 17, 2012 @ 7:07 am (#)

    Yum! These look delicious, perfect weeknight meal

  2. Bree Courtney — August 17, 2012 @ 7:45 am (#)

    I love easy! These look great! Thanks.

  3. Ali's Mom — August 17, 2012 @ 7:48 am (#)

    Ah, I remember these well. But I’m sure ours didn’t look this pretty! Whatever, they are yummy and crispy-good!

  4. Chung-Ah | Damn Delicious — August 17, 2012 @ 11:48 am (#)

    Holy moly – this looks freaking amazing, Ali! And that perfect drizzle of sour cream! You’re killing me! I’m sitting here at work and I just have a depressing salad to eat for lunch but now all I can think about is this amazingness here!

  5. Cassie — August 17, 2012 @ 12:23 pm (#)

    Love that these are baked! 5-ingredient meals are the BEST!

  6. Ashley — August 17, 2012 @ 12:37 pm (#)

    5 ingredients…

    so easy…

    so delicious…

    these are dreamy!!

  7. Laura (Tutti Dolci) — August 17, 2012 @ 2:27 pm (#)

    How crispy and delish do those look!

  8. Nancy/SpicieFoodie — August 17, 2012 @ 3:18 pm (#)

    I was born in Mexico and never heard of chimichangas until my family moved to the states. It turns out they are from Arizona, who knew:) Over the years I’ve learned to like them. Really liking your easy version. They look so pretty too.

  9. Christina @ Sweet Pea's Kitchen — August 18, 2012 @ 9:26 am (#)

    Quick, easy and delicious? Sounds like my kind of weeknight meal! Looks great! :)

  10. Anne@FromMySweetHeart — August 18, 2012 @ 11:36 am (#)

    Ali…what a wonderful idea! I’m always looking for things to make for dinner that will give me leftovers to bring to work for lunch. This recipe is just perfect for that! And hooray for 5 ingredients and rotisserie chicken! : )

  11. sally @ sallys baking addiction — August 21, 2012 @ 4:21 am (#)

    I’m embarrassed to say that i’ve never had a chimichanga in my life. is that weird?! I had no idea how easy they were or what they even involved doing! I feel like I’d go to town with the stuffing… peppers, onions, avocado, chicken, cheese, TOMATOES!!!… I love it! You make recipes seem so approachable Ali!

  12. Tina {My Life as a Mrs} — August 27, 2012 @ 7:14 am (#)

    I need these in my life! I am a Chimichanga LOVER but hardly ever get them b/c of the calorie bomb that they are! LOVE that these are baked!

  13. Stephanie — October 20, 2012 @ 12:22 pm (#)

    What is the butter for? Did I miss that? These look great.

Trackbacks/Pingbacks

  1. Pingback: A Dusty Frame » Blog Archive » From Outside The Frame