Dinner can be prepared in a matter of minutes with these incredibly delicious and simple baked chicken chimichangas. Made with just 7 ingredients, they’re sure to become a family favorite.
Sometimes it seems impossible to get dinner on the table in a timely manner.
Most days, I’m bustling around (did I just say bustling?), trying to get a million and one things done in the day. Which I am clearly not capable of. And dinner ends up late—as usual.
These ridiculously easy baked chicken chimichangas are the answer to all your problems. They’re perfect for those days when you don’t have time to prepare some crazy gourmet dish that takes over an hour to make. Or days when you feel like pulling your hair out because you’re up to your ears in things you have to get done.
You don’t have to be an expert chef to make an amazing meal. You CAN make a delicious dinner in less than 30 minutes! And these chicken chimichangas are proof of that.
These baked chicken chimichangas are savory, spicy, cheesy, meaty, and all around delicious. There’s only 7 ingredients—shredded chicken, salsa, Colby Jack cheese, cumin, oregano, green onions, and tortillas. It couldn’t get much simpler! (Unless of course, you just wanted to omit the cumin and oregano to save even more time.) I used homemade gluten free tortillas to make mine, but you can use regular tortillas if you’d like.
Another reason these things are awesome…they freeze amazingly well! Just wrap ‘em in foil and freeze them. Then, pull them out whenever you want a super fast dinner. Check out the recipe for more details.
Whether you’re in search of a really easy dinner or you just want to eat something that tastes heavenly, you are going to LOVE these easy baked chicken chimichangas.
Here’s the recipe:
- 2 cups cooked chicken, shredded
- 1 cup salsa, preferably fresh
- ¾ teaspoon ground cumin
- ½ teaspoon fresh oregano, chopped
- 1 cup shredded Colby Jack cheese
- 2 green onions, chopped
- 6 large flour tortillas
- Preheat oven to 400 degrees F. Line a baking sheet with foil or a silicone baking mat.
- In a medium bowl, combine the shredded chicken, salsa, cumin, oregano, cheese, and green onions and stir.
- Scoop ⅓ cup filling onto a flour tortilla and fold like a burrito. Repeat with remaining flour tortillas. Place filled chimichangas onto prepared baking sheet.
- Bake chimichangas for 15 minutes, or until they are crispy and browned.
- Wrap chimichangas in foil and freeze.
- To reheat, preheat oven to 400 degrees F. Let chimichangas thaw for 10 minutes. Place on baking sheet lined with foil and bake for 20-25 minutes, or until chimichangas are heated through.
Jennifer A says
Looks delicious! We love Mexican foods in our house.
Margaret Anne says
Thanks Jennifer! We’re huge Mexican food lovers as well.
Celeste @Leapfrog and Lipgloss says
I love your presentation! These are adorable! Super easy, too. I’m pinning for later.
Margaret Anne says
Melissa @ My Recent Favorite books says
These look great! I love Mexican food.
Robyn @ simply fresh dinners says
I love Mexican food but it never occurred to me to make chimichangas! This recipe looks so healthy and easy and perfect for a busy weeknight when I can just pick up a rotisserie chicken on the way home. I can’t wait to try it. Thanks so much, Margaret!
Ronda Chesser Porter says
These look wonderful, something we can carry to Friday night football games! Coming to you from The Weekend Social at Kitchen Dreaming. I pinned!
Michelle (The Ribbon Retreat) says
These look absolutely delicious! Making this one soon! PINNED!
My husband is obsessed with chimichangas! I’m going to have to show him this and save it for later!
Tammy @ creativekkids says
I love Mexican, but never have made my own chimichangas! I’ll definitely have to try this recipe. Thanks for linking up to the Tasty Tuesdays Linky Party at Creative K Kids. I have pinned this post to the Tasty Tuesdays Linky Party.
We’ve been making these for 25 years! I like to brush the outside of the tortillas with butter so they bake up nice and crispy like the Mexican restaurant version without the crazy bad industrial oils!
Margaret Anne says
That’s a wonderful idea, Lee! I’m gonna try that next time.
I love Mexican food and these look so yummy & healthy! Pinning!
Joy @ The Joyful Foodie says
So simple! I love chimichangas. Pinning for later.
Anna @ Sunny Side Ups says
These look awesome and so delicious!! I love that they’re gluten free–I’ve gotta try out your homemade tortilla recipe with these! Yum!
Maz Kwok says
Thanks for sharing this at CAL link party! I love your yummy recipes
Nice and easy. Thank you
Michelle in Missouri says
I can lots of chicken breasts for recipes that call for cooked chicken! Glad to add another use for them! Making these tonight for my farmer husband. Thanks!