Name: Easy 30-Minute Chicken Chimichanga
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1/4 cup chopped green onions; 1 teaspoon ground cumin; 1 teaspoon chili powder; 4 large flour tortillas; 2 tablespoons vegetable oil; Sour cream, for serving; Fresh cilantro, chopped, for garnish

I love how this chicken chimichanga comes together quickly yet delivers big bold flavors. Crispy on the outside and tender on the inside, it’s a satisfying meal I can whip up in just half an hour. Perfect for busy weeknights or whenever I want something comforting and flavorful without spending hours in the kitchen.

Ingredients

2 cups cooked shredded chicken

1 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup chopped green onions

1 teaspoon ground cumin

1 teaspoon chili powder

4 large flour tortillas

2 tablespoons vegetable oil

Sour cream, for serving

Fresh cilantro, chopped, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the shredded chicken, cheddar cheese, salsa, green onions, cumin, and chili powder. I mix everything well so the flavors meld together.

I lay a tortilla flat and spoon about 1/2 cup of the chicken mixture into the center. Then I fold the sides in and roll it up tightly to enclose the filling. I repeat this step with the remaining tortillas and filling.

I heat the vegetable oil in a large skillet over medium heat.

Next, I place the chimichangas seam-side down in the skillet and cook each side for 3-4 minutes, until they turn golden brown and crispy.

Once done, I remove them from the skillet and let them drain on paper towels if I want to reduce excess oil.

I serve them hot with a dollop of sour cream and garnish with freshly chopped cilantro for a burst of freshness.

Servings and Timing

This recipe serves 4 people.
Prep time is about 10 minutes, cooking time around 20 minutes, making the total time just 30 minutes. It’s a quick and satisfying meal that fits well into a busy day.

Variations

I sometimes like to switch up the cheese by using Monterey Jack or Pepper Jack for a bit of extra spice. For a healthier twist, I bake the chimichangas in the oven at 400°F (200°C) for about 15 minutes instead of frying. Adding black beans or corn to the filling also gives a nice texture and adds some extra nutrition. For a vegetarian version, I replace chicken with sautéed mushrooms and bell peppers.

Storage/Reheating

I store leftover chimichangas wrapped in foil in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 350°F (175°C) for about 10 minutes to keep them crispy. Microwaving works too but tends to soften the outside, which I try to avoid.

FAQs

Can I use leftover chicken for this recipe?

Yes, leftover cooked chicken works perfectly. It’s a great way to use up extra chicken and saves prep time.

Can I freeze these chimichangas?

Absolutely. I wrap them individually in foil and freeze for up to 2 months. To reheat, I bake them straight from frozen at 375°F (190°C) for 20-25 minutes.

What can I substitute for flour tortillas?

If you prefer, you can use corn tortillas, but they’re more delicate and might tear during rolling. Large flour tortillas work best for folding and frying.

How spicy is this chimichanga?

It has a mild to moderate spice level from the chili powder and salsa. You can adjust the heat by using a milder salsa or adding extra chili powder if you like it spicier.

Can I make this recipe dairy-free?

Yes, I swap out the cheddar cheese for a dairy-free cheese alternative and use a dairy-free sour cream for serving.

Conclusion

I find this easy 30-minute chicken chimichanga recipe to be a perfect blend of quick prep and rich, satisfying flavors. It’s a go-to meal when I want something crispy, cheesy, and comforting without spending hours cooking. Whether I stick to the classic version or try some variations, it’s always a hit at my table.