Baked 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.

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Chimichanga

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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:

  • Meat – pork, steak/beef, or chicken
  • Beans – pinto, refried or black
  • Rice
  • Veggies – tomatoes, green chiles, avocados, onions/green onions
  • Sour Cream
  • Cheese
  • Salsa

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?!

Chicken Chimichanga

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!

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:

  • shredded chicken
  • salsa
  • cumin
  • oregano
  • vegetable oil
  • Knorr® Fiesta Sides™ – Mexican Rice
  • cheese

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!

  1. Combine the cooked shredded chicken with salsa, cumin, and oregano; set aside.
  2. Prepare Knorr® Fiesta Sides™ – Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
  3. 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 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.

Simple and delicious!!

You really can’t go wrong with homemade chimichangas. One comment I hear often from those that move out of the Southwest, is that it’s hard to find great Mexican food. Fortunately, I have a ton of my favorite homemade Mexican recipes on this site, including these chicken chimis, so I hope it helps out in your quest for delicious Mexican food. 😉

Give this recipe a try and let us know what you think!

Complete the meal by also making:

For more chimichanga and burrito recipes, check out:

Chimichanga Recipe Video:

 

Baked Chicken and Rice Chimichangas Recipe

4.86 from 28 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

  1. COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.

  2. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
  3. 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.

What will you make with Knorr Rice Sides? Tag your creations with #Knorr – we’d love to see! For more simple & tasty Knorr® inspired recipes hop on over to Allrecipes.com. Also, be sure to follow Knorr® on Pinterest!!

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Baked Chicken Chimichangas - stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that everyone will love.

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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. I made this last night and let me tell you it was amazing, I didn’t have any chicken so I used Hamburger and I also used my homeade salsa. It was so simple and delicious. Thank for this fantastic recipe.

  2. Making these today. Used a Spanish rice recipe found on pinterest. I’m using taco sauce instead of the salsa, because I don’t like it. So hope it’s good. Thanks for the recipe

  3. I made these exactly as directed but used smaller flour torts, and they came out delicious! I only used about half the filling, so the next day I made chimi-ladas! I followed all the steps, but instead of brushing with oil and baking, I placed them side-by-side in a baking dish, covered with green enchilada sauce, cheddar cheese, tomatoes, and green onions, and baked them for about 30 minutes. It was great that way as well!

  4. These are amazing! We tried this recipe a couple months ago and loved it! We have mixed it up a few times with different fillings and everyone loves them! The tortillas have the perfect amount of crunch on the outside, while the inside stays moist and flavorful! Thank you for this!

  5. I made this for the first time this even for dinner. We loved it. Even my extremely picky toddler ate his entire portion (a miracle)! Are these able to be frozen? I would love to have some stored for quick and easy heat-up if so!

  6. Made these last night. I have one in the refridge to eat as left overs today for lunch and I am counting down the hours until lunch. They are soooo tasty. My husband who is on overtime right now and is so tired came home and gobbled this up and said this was awesome. Thank you. Will be making these on the regular.

  7. Made these but instead of salsa i used enchilada green chili sause, mixed with the chicken and poured on top of burrito. Burrito was so good! My husband loved it to.

  8. Made these tonight for the first time and despite the fact I’m the only one in my family of 5 that likes rice, EVERYBODY loved these! Doubled the batch to have left overs for tomorrow 🙂

  9. Need to make these they sound awesome but I cannot see the recipe on here. No problems with the other recipes just this one.

  10. I am trying to get the recipe for the Baked Chicken Chimichangas on your site. It will not show up. Would you please send it to my email. Looks delicious. Thanks

  11. Thank you so much for this recipe!!! It’s become a family favorite and has helped me get my roommates to try more healthy dinners(no more hamburger helper!) Thank you thank you thank you!!! <3 add spicy guac and it makes it perfect for (my) picky eaters.

  12. Hi, I see someone has asked before but I don’t see a reply. How much finished rice do you get? I can’t get that kind of rice in Scotland so need to make my own. Thanks!

  13. I replaced the knorr brand with a non gmo version of Spanish rice from Lundberg and these were incredible. Yummy! Thank you for the deliscious and simple recipe.

  14. I just made this for dinner for my family and it was a huge hit! I did a mix of chicken and steak and it was delicious! Thanks for posting!!!

  15. I didn’t have any chicken at the moment, but I had refried beans and that rice you mentioned, so I figured I’d make an altered version of this. These were so good! I can’t believe I’d never thought to bake burritos before. Such a cheap, simple meal, and it was so delicious. This has inspired so many other meal ideas based on this. Thank you! Next time we have chicken, I’ll try these the way they were meant to be made. 😀

  16. I’ll be making this soon as I get the ingredients, chimichanga’s are my favorite Mexican food. Can’t wait to try this. Thanks for posting.

  17. Excellent recipe!!! I just made it last night from the items I had on hand in the pantry and everyone loved it. Here are the alterations I made: my rice was homemade Spanish rice since I didn’t have what the recipe called for; I didn’t have any cheese so I skipped that; I used extra virgin olive oil. Excellent – a new keeper for my recipe box 🙂 Thanks for sharing 🙂

  18. Chimichangas are my favorite! I get one at any Mexican restaurant! I am so excited to make them in my own home. These were full of flavor & I love that I can change the meat or add more ingredients to change it up each time.

  19. I’m so glad that you provided a recipe that involves baking. My whole family loved these. I made extra to put in the freezer to bake on another day.

  20. This is definitely one of my (& the whole family’s) new favorite recipes! It’s so easy and absolutely scrumptious! I have a feeling it will be requested often!

  21. I’ve never made Chimis before but Im so glad I did! They turned out crunchy and yummy. I used ground beef cooked up with chopped ONIONS rather than chicken.. This was way better than anything ive had at a mexican restaurant! I definitely will be making this again! Thank you!

  22. Maybe i didnt reaD this Clearly, but i didnt see when the rice comes in. STep two tells us when to prepare, but do we add It to the chicken mixture Or plate it to have as a side?
    Making this now, i added it to the chicken mixture. Made my Home made pico de gallo as the salsa and ised “mexican” cheese mixture found here in canada. Cant wait to try.