Chicken Chimichangas

Everyone loves chimichangas! This Baked Chicken Chimichanga recipe is stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that is so delicious and perfect to add to the monthly menu.

I’ve partnered with Knorr® to let you know what I think about Knorr Sides. As always, all opinions are my own.

Crispy, chicken chimichangas are simple to make and are so delicious! Packed full with your favorite fillings, these chimis are great for dinner and are perfect served with some homemade salsa and guacamole!

Chimichanga Recipe on plate

What is a Chimichanga?

Our family loves good Mexican food! Being hispanic, Mexican food was something I grew up on. One of our favorite dishes happens to be Chimichangas!

What are chimichangas? A Chimichanga is a deep-fried burrito that is popular in Tex-Mex, Southwestern U.S. cuisine, especially here in Arizona.

You can find them at most AZ Mexican restaurants and they’re always SO delicious! They’re usually filled with a variety of ingredients but most often include some of these:

Making our own at home saves time, money and gives us the option to make healthier swaps, like baking instead of frying these delicious rice and chicken chimichangas.

They’re easy to whip up thanks to Knorr® Rice Sides ™. You need just 8 ingredients and 30 minutes for this flavorful, delicious dish. Simple, right?!

Knorr Fiesta Sides

delicious Chicken Chimis

This dish is one our whole family loves. It’s packed full of protein, cheesy goodness and lots of flavor without being overly spicy, which is always a big plus.

You customize the flavor to suit your tastes by using your favorite salsa (we use a traditional medium salsa, however, salsa verde would be delicious too)! Our favorite chimis have chicken, but we also love making shredded beef and bean versions as well.

I think you’re going to love this tasty, lighter version of a restaurant classic! We’ll definitely be adding these to our meal rotation- once you try them I think you will too!

Baked Chimichanga on silpat

How to Make Chimichangas:

This is a very simple baked chimichanga version. Yes, these can be fried, but we prefer this lighter, healthier version. Here are the chimichanga ingredients needed for this particular recipe:

As with most of our recipes, you can customize this to your liking. Use a different meat or even change up the ingredients inside, but just follow these easy steps to make a delicious baked chimi version that will sure to be delicious!

CHICKEN MIXTURE. Begin by preheating the oven to 425. Then, combine the cooked, shredded chicken with salsa, cumin and oregano and set aside.

RICE. Prepare your Knorr® Fiesta Sides™rice according to package directions or rice recipe. Remove from heat.

WRAP & BAKE. Stir in the chicken mixture and cheese. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with remaining oil and place in the oven for 20 minutes or until golden brown and crispy.

TOPPINGS. Serve with your favorite toppings such as: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Rice and Chicken Chimichanga cut in half

FOLDING, FRYING & REHEATING

How to fold chimis? It’s just like folding a burrito. Place your meat and rice in the middle of your open tortilla. Fold up the bottom of the tortilla over that mixture, then fold both sides in towards the middle and then roll up.

It may sound confusing but it’s easy peasy.

How to fry chimichangas? The great thing about baking a chimichanga is you get the same great taste without the added calories. However, if you’re feeling a little indulgent you can easily fry the chimichangas instead.

Heat a skillet over medium heat and add 2 inches vegetable oil. Place the filled and folded chimichanga seam side down in the oil. Turn every 30 seconds until golden brown on all sides. Enjoy! 

How to reheat? You can reheat chimichangas by nuking it in the microwave for 30 seconds to a minute or by reheating on a low temp in the oven. You can even re-brush with oil if you want it to be a little more crispy.

How to freeze chimis? These baked chicken chimichangas make a perfect freezer meal. These do not need to be pre-baked. Wrap each individual chimichanga in foil, put them in a freezer bag and label. They can be frozen for up to 6 months.

When you are ready to eat them pull the desired amount out of the freezer. Preheat oven and Bake in a 425 degree F. Frozen for 35-40 minutes – Thawed for 20-25 minutes.

Chimichanga Recipe on plate

You really can’t go wrong with homemade chimichangas. Give this recipe a try and let us know what you think!

what to serve with chimichangas?

For more chimichanga & BURRO recipes:

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Chicken Chimichanga Recipe

4.94 from 59 votes
Baked Chicken Chimichangas - stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that everyone will love.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 419 kcal
Author Lil' Luna

Ingredients

  • 1 1/2 cup chicken cooked and shredded
  • 2/3 cup salsa
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp canola or vegetable oil divided
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 1 1/4 cup colby jack cheese shredded
  • 4 flour tortillas burrito sized

Instructions
 

  • COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.
  • Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
  • STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    We loved them! Topped with low-fat sour cream, avocado, and cilantro! I used 5 burrito tortillas to decrease the amount of calories in each. I used canned chicken because of the covid-19 quarantine and we both really loved them. I wrapped 2 in tinfoil and froze them to be heated up at a later date! Thank you! This was a great meal and so easy to make with non-perishables. 🙂

  2. 5 stars
    Wanted to try SOmething new, this is an amazing addition to our cookbook. The one thinG i did differently is cooked the chicken in an instapot with chicken broth, This made the chicken juicy aNd very easy to shred. I also split the chicken/rice mixture into 2 bowls so i could use the salsa i like for me and the Spicy salsa for my husband. Overall great meal, pretty easy to make. Turned out Excellent!

  3. 5 stars
    Amazing Recipe! I love chicken but the way your making “BAKED CHICKEN CHIMICHANGAS” is so yummy and so delicious.

  4. I cannot get your Chimichanga recipe to show on your website. I can see other recipes on your site….strange.

  5. 5 stars
    Absolutely amazing! My husband raved about these for days. Even my picky 10 year old grandson loved them! Definitely a keeper and so easy to make.

  6. 5 stars
    My husband declared these “fantastic’ and they really were. I cooked the chicken in the instant pot using the recipe from this site. Other than spreading some refried beans before adding the filling, I changed nothing. Definitely a keeper!

  7. 5 stars
    Really this blog post is more halpfull for me and These were very good! My kids ate them in record time and asked if there would be any leftovers! This makes a great dinner when you’re pressed for time. It came together so fast! I used rotisserie chicken breast that I picked up marked down half price at Kroger, so it made for a cheap meal, too. Adding the sauce over the top at the end was a nice way to keep them from being too crispy. I just added a little sour cream when I served it, and it was great! Some fat-free refried beans and some Spanish rice on the side would make this a great Mexican meal!

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