Chicken Chimichangas Recipe

Name: Chicken Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups picante sauce (or use salsa); 6 -8 cups cooked chicken, chopped (or use cooked turkey); 1 onion, diced; 2 teaspoons cumin; 1 teaspoon dried oregano; cayenne pepper (optional); salt and pepper; 20 (8 inch) flour tortillas; 4 cups shredded Mexican blend cheese (or use cheddar cheese); vegetable oil, for brushing; salsa or picante sauce

Servings: persons

1 3/4 cups picante sauce (or use salsa)
6 -8 cups cooked chicken, chopped (or use cooked turkey)
1 onion, diced
2 teaspoons cumin
1 teaspoon dried oregano
cayenne pepper (optional)
salt and pepper
20 (8 inch) flour tortillas
4 cups shredded Mexican blend cheese (or use cheddar cheese)
vegetable oil, for brushing
salsa or picante sauce

1
Set oven to 400 degrees.
2
Prepare a greased baking sheet.
3
In a large saucepan or Dutch oven combine the picante sauce with chopped chicken, onion, cumin, oregano and cayenne (if using) cook uncovered stirring often for about 30 minutes or until some of liquid has evaporated; season with salt and pepper to taste.
4
Spoon about 1/3 cup of the mixture below center of each tortilla, then top with about 3 tablespoons of shredded cheese.
5
Fold in two sides of the tortillas to enclose the filling, then fold over top and bottom edges of the tortillas (making a rectangle).
6
Secure with wooden picks.
7
Place folded-side down on a greased baking sheet.
8
Lightly brush the tops with vegetable oil (sprinkle lightly with salt if desired).
9
Bake for about 8-10 minutes; using a spatula turn the chimichangas and bake for about 5 minutes more.
10
Serve with picante sauce or salsa and sour cream.
11
Delicious!

2544

kcal

Calories

Fat

385

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups picante sauce (or use salsa), 6 -8 cups cooked chicken, chopped (or use cooked turkey), 1 onion, diced, 2 teaspoons cumin, and more.

Yes, Chicken Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions