Baked Chicken Chimichangas come together in just 30 minutes, making them an excellent choice for busy weeknights or spontaneous gatherings. When I first stumbled upon this recipe, I was captivated by how straightforward and delicious these chimichangas turned out to be. The blend of shredded chicken, creamy queso blanco dip, and gooey Monterey jack cheese, all wrapped in a crispy tortilla, is a flavor-packed delight that’s sure to please your family and friends.
Why you’ll love this dish
This 30-Minute Baked Chicken Chimichanga recipe is a game changer for anyone looking for a quick yet satisfying meal. It’s budget-friendly, easy to prepare, and definitely a crowd pleaser—even the pickiest eaters in your household will be reaching for seconds. Perfect for a weeknight dinner or even a casual family brunch, these chimichangas serve as a fantastic base for customization. Think toppings like fresh salsa, guacamole, or a drizzle of crema to elevate your meal.
"These chimichangas were a hit with my family! So easy to make, and they tasted amazing—definitely a repeat recipe!"
How this recipe comes together
Getting ready to whip up these baked chicken chimichangas is a simple process that won’t overwhelm you. Start by cooking your chicken, then mix it with flavorful ingredients that pack a punch. Rolling the chimichangas may seem tricky at first, but with practice, it becomes second nature. Finish by baking them until they turn golden brown and crispy, and you’re ready to enjoy a mouth-watering meal in no time!
Gather these items
- 1 lb chicken breast
- 15 oz queso blanco dip
- 8 flour tortilla burrito shells
- 2 tbsp cilantro (chopped)
- 1 1/2 cups Monterey jack cheese (shredded)
- 2 tsp extra virgin olive oil
Feel free to swap chicken breast for shredded rotisserie chicken if you’re really in a hurry; it’s a great time-saver!
