Chimichangas de Pollo (Crispy Baked Chicken Burritos)
Shredded chicken, rice and cheese wrapped in flour tortillas and baked until crisp, with guacamole to scoop.
Made with Classic guacamole and Flour tortillas and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.40 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.
- 2
Fry the red pepper in 1 tablespoon of the oil for 4 minutes. Add the paprika, cumin and your ready made shredded chicken (see the base recipe) and cook for 5 minutes until steaming hot.
9 min - 3
Stir in the rice and half of the cheese. Take off the heat.
- 4
Warm the ready made flour tortillas (see the base recipe). Put a generous spoonful of filling on each, fold in the sides and roll up tightly like a parcel.
- 5
Place seam side down on the tray. Brush all over with the remaining oil and scatter over the rest of the cheese.
- 6
Bake for 18 to 20 minutes, turning once, until golden and crisp. Serve with your ready made classic guacamole (see the base recipe).
19 min
Tips
- Brush the tortillas with oil all over. This is what makes them crisp in the oven.
- Make sure the filling is hot but not wet. Drain off any liquid before you roll.
- Serve with lime crema or salsa for dipping if you like.
Storing and freezing
Cool and wrap leftovers. Keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven until crisp and piping hot all the way through.
Questions
Is a chimichanga fried?
Traditionally yes, deep fried. This recipe bakes them with oil brushed on, which gives a crisp result with much less oil.
Can I use cooked rice from the fridge?
Yes, if it was cooled quickly within an hour after cooking and kept in the fridge for no more than one day. Heat it until steaming hot.
Where do chimichangas come from?
They are associated with northern Mexico and the south western United States, and are especially popular in Sonora and Arizona.
More made with classic guacamole
Volcanes de Barbacoa con Guacamole (Crisp Cheese and Beef Volcanoes)
EFNFTacos de Barbacoa de Res (Beef Barbacoa Tacos)
GFDFEFPapas Asadas Rellenas de Carne Sazonada (Taco-Loaded Baked Potatoes)
GFEFNFTlayuda Oaxaqueña (Oaxacan Giant Crisp Tortilla)
EFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.