Chicken Chimichangas

Serves: 7
Prep time: 30 min.
Bake time: 2530 min.

These chicken chimichangas are crunchy, buttery and super easy to make! I love how simply brushing on some butter and baking them makes a crispy chimichanga very similar to the fried ones. Without the extra mess and fuss!

⦁ 2 tablespoons olive oil
⦁ 1/2 chopped onion
⦁ 3-4 mini sweet bell peppers or 1 large bell pepper chopped.
⦁ 3 cups chicken chopped and cooked (see note*).
⦁ 1 can 15.5 oz mild chili beans (with sauce)
⦁ 1 cup marinara sauce or tomato sauce (see note*).
⦁ 2 teaspoons taco seasoning
⦁ 1/2-3/4 teaspoon salt (to taste).
⦁ 1 teaspoon chili powder
⦁ 1 dash paprika
⦁ 1 cup shredded Mexican or taco style cheese.
⦁ 2 tablespoons butter
⦁ 7 whole wheat tortillas (plain works too).
optional toppings :
Lettuce, salsa, plain yogurt, sour cream, guacamole, tomatoes, shredded cheese. Or try it with Mary’s Sweet and Tangy Onion Dressing!

1 Preheat oven to 425.
2 Saute onions and peppers in olive oil until tender, then add cooked chicken, beans, marinara sauce and seasonings. Stir well and bring to a simmer for 2-3 minutes, then remove from heat and stir in shredded cheese.
3 Melt butter in a 13 by 9 inch pan in the preheating oven. Once butter has melted dump it into a separate dish, leaving some behind to grease the baking dish with.
4 Take tortillas and chicken filling, then put 3/4 cup filling in the center of each tortilla. Fold short sides of the filled tortilla first then the long sides, creating an “envelope”. Place bottom side down on buttered baking dish then brush the remaining butter on top of the chimichangas.
5 Bake for 30-40 minutes, or until tops are nicely browned and slightly crispy. Enjoy!

Follow along for more great recipes!

Note #1
I like to cook 4-5 chicken thighs (covered in water with a few generous dashes of salt), for about an hour starting with a boil, then turning the heat to medium/low heat. Partially covered with the lid. Remove chicken and allow to cool, then pick the meat off of the bones and strain the broth. I find this makes the best, quick and easy cooked chicken and broth to use in recipes such as this one.
Note #2
I used a homemade marinara in this recipe which is slightly sweeter than store bought. Prego or Rao’s tomato sauces are also slightly sweeter according to the web.

Feel free to pin for later and let me know how the recipe turned out for you!

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  1. I haven’t had a chimichanga in 5 years, since I started keto thanks for sharing

  2. marilynpeight says:

    Your welcome!

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