Cheese and Chicken Chimichangas

by kara on July 27, 2011

When I married Courtland, his mom gave me a recipe collection of his favorite childhood meals.   Cheese and Chicken Chimichangas is the recipe he requests most often from the collection.  Since they’re baked and not fried, I’m more than happy to make them.  I boil, cool, and then shred the chicken ahead of time.  When it is time to assemble the chimichangas, it doesn’t take much time at all.  Serve with toppings of your choice.  We like guacamole, light sour cream, lettuce, and additional salsa.

Cheese and Chicken Chimichangas

2 1/2 cups shredded chicken

2/3 cup chunky salsa sauce (I used fresh from Hazelwood Farm found at Fulton Farmers Market)

1/3 cup green onion, chopped

1 tsp. ground cumin

1/2 tsp. crushed oregano

1/2 tsp. Kosher salt

8-10 flour tortillas (8 in.)

2 Tbsp. melted butter

1 cup shredded cheese (Cheddar, Monterrey Jack, or Mexican mix)


Romaine lettuce

Light sour cream


Preheat oven at 475 degrees.

Combine the chicken, salsa, green onion, cumin, oregano, and salt in a saucepan.  Simmer for at least 5 minutes or more until most of liquid has evaporated. Brush butter on one side of each tortilla.  Turn over tortilla and spoon 1/3 cup meat mixture onto center of unbuttered sides.  Top meat mixture with 2 Tbsp. of cheese. Fold 2 sides over filling; fold ends down. Place seam side down in a 13-9-2 in. baking dish.  Bake in the oven for 13 minutes or more until crisp and golden brown.  Top with guacamole.  Serve with salsa, sour cream and lettuce if desired.

{ 1 comment… read it below or add one }

Courtland Merrill July 28, 2011 at 12:14 am

Good thing that Mom gave you that cookbook! Very tasty.

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