This quick & easy recipe for Family Friendly Mexican Chimichangas is an absolute family favorite! My mother used to make this for us when we were growing up and now it’s a go-to dinner for my family. This recipe makes 8 chimichangas. Hope you enjoy!
- Flour tortillas
- 4 boneless chicken breasts
- Taco seasoning
- 2 cups of shredded cheese
- Sour Cream
- Optional: peppers, onions and black beans
Cut your raw boneless chicken breasts into cubes. Cook in a skillet until no pink remains. Add in taco seasoning and simmer for 5 minutes.
Put your flour tortillas in the microwave for about 20 seconds so they’re easier to work with. Scoopabout 1/4 cup of chicken onto the center of the tortilla. Add 1/4 cup of shredded cheese.
Here’s where you can make it unique to each person in your family. In my husband’s chimichanga I add green peppers, onions and salsa. In mine I add some black beans. And in my 4 year olds: just plain chicken and cheese!
Next it’s time to wrap the tortilla. Fold the left and right side over the filling, then fold over the top and bottom.
Place in a 9×13 inch baking dish. Bake on 350 for 25 minutes or until the top is golden brown and a little crispy!
Garnish with sour cream and salsa. Hope you enjoy!
Mexican Chicken Chimichangas
A quick and easy dinner recipe that your whole family will love. Try these chimichangas to mix up your Taco Tuesday!
- 1 package flour tortillas
- 4 boneless, skinless chicken breasts
- 1 packet Taco seasoning
- 2 cups shredded cheddar cheese
- Sour cream
- Peppers (optional)
- Onions (optional)
- Black beans (optional)
Preheat oven to 350°.
Cut your raw boneless chicken breasts into cubes. Cook in a skillet until no pink remains.
Add in taco seasoning and simmer for 5 minutes.
Put your flour tortillas in the microwave for about 20 seconds so they're easier to work with.
Scoop about 1/4 cup of chicken onto the center of the tortilla. Add 1/4 cup of shredded cheese.
Add any additional optional fillings or leave just the chicken and cheese.
Fold the left and right side of the tortilla over the filling, then fold over the top and bottom.
Place in a 9x13 inch baking dish.
Bake on 350 for 25 minutes or until the top is golden brown and a little crispy.
I think I could make these! They look great!
janet metzger says
Good evening Erin,
Chimichangas are a favorite of mine…I will be trying this recipe. Thanks so much for sharing.
PS…Hey Erin…if you sew and love beautiful fabric, come visit, I’m having a fabulous fabric Giveaway!
Thanks Janet! Heading over now 🙂
I love anything Mexican and these look so tasty! I just may have to make these sometime soon:)