Here’s a secret weapon for weeknight dinners: Chicken Chimichangas Recipe. Imagine crispy, golden tortillas bursting with a savory, perfectly seasoned chicken filling. This recipe isn’t just delicious; it’s quick, healthy-ish (we’re baking, not frying!), and guaranteed to satisfy even the pickiest eaters. As a busy parent constantly juggling work and family, I needed something that delivered on taste without sacrificing time. And this? This is it.
Why You Will Love This Recipe
Growing up, my Abuela would always make chimichangas for family gatherings. The smell of the spices simmering on the stove, the joyful chatter around the table, and the satisfaction of that first crispy bite are memories I treasure. This Chicken Chimichangas Recipe is my attempt to recreate that magic, with a few modern shortcuts that fit into my busy lifestyle.
Ingredients
Here’s what you’ll need to make these delicious Chicken Chimichangas:
For the Chicken Filling:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 (1 ounce) packet taco seasoning
- 1/2 cup chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup shredded Cheddar cheese, divided
For the Chimichangas:
- 8 large flour tortillas
- 2 tablespoons melted butter
- Optional Toppings: Salsa, sour cream, guacamole
Step-by-Step Instructions for Making the Recipe
Ready to get cooking? Follow these simple steps:
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides and cooked through. Shred the chicken with two forks.
- Sauté Vegetables: Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Combine Filling Ingredients: Stir in taco seasoning, chicken broth, black beans, and corn. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
- Add Cheese: Remove from heat and stir in 1/2 cup of the shredded Cheddar cheese.
- Assemble Chimichangas: Divide the chicken filling evenly among the tortillas. Sprinkle remaining cheese over the filling.
- Fold and Roll: Fold in the sides of each tortilla, then tightly roll up from the bottom.
- Brush with Butter: Place chimichangas seam-side down on a baking sheet. Brush each with melted butter.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
- Serve: Let cool slightly, then serve with your favorite toppings like salsa, sour cream, or guacamole.
Chicken Chimichangas Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides and cooked through. Shred the chicken with two forks.
- Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in taco seasoning, chicken broth, black beans, and corn. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
- Remove from heat and stir in 1/2 cup of the shredded Cheddar cheese.
- Divide the chicken filling evenly among the tortillas. Sprinkle remaining cheese over the filling.
- Fold in the sides of each tortilla, then tightly roll up from the bottom.
- Place chimichangas seam-side down on a baking sheet. Brush each with melted butter.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
- Let cool slightly, then serve with your favorite toppings like salsa, sour cream, or guacamole.
Notes
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