Easy Chicken Chimichangas are a quick, 30 minute dinner that is flavor packed!
I came up with this recipe a few years ago, and it has become a family favorite. Turns out that being completely burned out on chicken tacos can inspire new things! My goal is to make a big list of meals I can make from shredded chicken that my family doesn’t get tired of. Chicken is one of the most cost efficient proteins available right now, so incorporating it in as many meals as possible helps with the grocery budget.
Even my children ask for these chicken chimichangas! Dinners that kids ask for? Yes, please!
This is a budget friendly, easy to put together meal. It can be from start to plate in 30 minutes. And it’s even more of a cinch if you have already prepared my slow cooker shredded chicken ahead of time.
Easy Chicken Chimichangas
- 10 (8in) soft flour tortillas (any size will work in a pinch)
- 1 cup cooked and shredded chicken
- 1 (8 oz) cream cheese, softened
- taco seasoning (either from scratch or prepackaged)
- 1 cup shredded cheddar cheese
- 1 1/2 cup vegetable oil for frying
Mix your chicken, cream cheese, cheddar cheese, and taco seasoning together in a large bowl.
Scoop approximately 1/4 cup of filling onto the edge of your tortilla. Fold two edges in and roll the tortillas up tightly (see photos). Repeat until all of your filling is gone.
Heat your oil in a large skillet over medium heat until it reaches 350 degrees. Place 4-5 chimichangas in your skillet and cover. Cook for 30 seconds (or until golden) and flip them over with tongs. Cook for another 30 seconds and remove to a paper towel lined plate so they can drain. Serve immediately.
This recipe feeds my family of 5. Serve with your favorite toppings: sour cream, salsa, guacamole, queso, or whatever you like. Listen to your heart!