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Image of mini chimichanga sitting on a bed of lettuce and garnished with sour cream, cilantro, and cubed tomatoes.

Mini Chimichangas

5 from 4 votes
These delicious, mini chimichangas are filled with your favorite Mexican flavors, and baked to perfection. A perfect appetizer or snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 3 cups shredded cooked chicken, rotisserie or boiled
  • ⅓ cup cup onion, chopped 
  • 2 cloves minced garlic (about 1 teaspoon)
  • ½ cup ½ cup poblano pepper, seeded and diced
  • ½ cup corn kernels
  • ½ cup red salsa
  • 1 packet taco seasoning (about 1 tablespoon)
  • 6 ounces shredded Monterey Jack cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoon olive oil

Equipment

  • Large skillet
  • Mixing bowl
  • Baking sheet
  • Parchment paper or cooking spray
  • Oven
  • Brush
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large skillet over medium heat, add 1-2 tablespoon olive oil. When the oil is hot, add garlic, onion, and poblano pepper. Sauté the ingredients for about 4-5 minutes until they become fragrant and slightly soft.
  2. Add in corn kernels and continue cooking for 3 minutes.
  3. Transfer your veggie mixture to a large bowl and add shredded chicken and taco seasoning to it. Mix the ingredients really well. The goal is to coat the chicken evenly.
  4. Add salsa and cheese to the bowl and season the creamy chicken mix with salt and pepper to taste. Mix the ingredients gently so as to combine.
  5. Preheat your oven to 375°F (190°C) and then line a baking sheet with parchment paper or lightly grease it with cooking spray.
  6. On a clean work surface, place about ¼ cup of chicken filling into the center of each tortilla. Fold the sides in towards the center, and then roll them up burrito style. Place them seam side down on the prepared baking sheet.
  7. Lightly brush your mini chimichangas with olive oil or cooking spray and bake them for 25-30 minutes until they turn crispy and golden brown.
  8. Serve chimichangas warm with avocado dipping sauce, or pico de gallo on the side. Garnish with cilantro, sour cream, and diced avocado if you like.

Notes

Shredded Cooked Chicken: The shredded chicken is the main protein source for this recipe. Substitutions could include ground beef, ground turkey, shredded pork, or tofu for vegetarians.
Onion: They add a layer of aromatic sweetness and deep flavor to the filling. You can substitute onions with shallots or leeks for a milder flavor. For this recipe, I used a red onion, but you can also use your favorite type of onion.
Poblano Pepper: Poblano peppers add a mild, and slightly smoky heat to the recipe. Anaheim peppers, bell peppers, or Cubanelle peppers can be substituted based on how spicy you like your food.
Corn Kernels: Corn kernels add a touch of natural sweetness and crunch to the filling. You can use frozen or canned corn instead.
Salsa: Salsa gives the recipe acidity and brightness, as well as a hint of spice to the filling. You can use different types of salsa for this recipe.
Taco Seasoning: Taco seasoning brings a blend of spices to the recipe and helps elevate this dish. You can make your own taco seasoning blend or use store-bought taco seasoning.
Monterey Jack Cheese: Shredded Monterey Jack cheese melts really well and adds creaminess to the chimichangas. Cheddar, pepper jack, or Mexican cheese blends can be used as substitutes for variety.