Baked Chicken Chimichangas and Cilantro Rice ($10 Family Dinner Idea)

If you love Mexican food, but don’t love the price of eating out, this week’s $10 Family Dinner post is for you! You can have this entire meal on the table in around 30 minutes (if your chicken is already cooked — this is a great way to use up leftover chicken!) –– and your entire family will love these baked chicken chimichangas!

If you don’t love cilantro, you can easily leave it out or swap it for another flavor like garlic, lime, or parsley. You can also feel free to add other Mexican toppings like black olives and sour cream to the chimichangas (if you don’t mind going a bit over $10).

These chimichangas also reheat nicely the next day in the oven or toaster oven, so leftovers are a good thing, if you happen to have any!

Chicken Chimichangas and Cilantro Rice Dinner Menu:

Chicken Chimichangas

Cilantro Rice

This post is part of our $10 Dinner Ideas series, brought to you by Brigette on our team! Each week, she shares easy, delicious, and affordable family-friendly dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick meals.

Ingredients for Chicken Chimichangas and Cilantro Rice:

2 cups diced cooked chicken (Aldi – $2.49/lb) — $2

3/4 cup salsa (Aldi – $1.99 for 24oz) — $0.50

2 cans refried beans (Aldi) — $1.78

1 1/2 cups shredded cheddar cheese (Aldi – $3.29 for 3 cups) — $1.65

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 bag flour tortillas (I used 8 extra large, but you could use 10-12 smaller ones) (Publix) — $1.86

2 cups uncooked rice (or 6 cups cooked) (Aldi – 7.5 cups for $1.99) — $0.53

Chopped cilantro, chopped green onions (Aldi) — $0.45

4 Tablespoons oil (Aldi – $2.89 for 96 tablespoons) — $0.12

Grand Total for Dinner: $8.89 (Serves 6)

Close up of a baked chicken chimichanga on a blue plate topped with red salsa, shredded cheddar cheese, and a fresh cilantro leaf, served alongside a scoop of fluffy cilantro rice.

How to Make Baked Chicken Chimichangas and Cilantro Rice:

1. Cook the rice according to directions on the bag.

2. Preheat the oven to 400 degrees.

3. In a mixing bowl, stir together the diced chicken, refried beans, 2 chopped green onions, salsa and spices. Add the shredded cheese and mix well.

Overhead view of a large mixing bowl filled with shredded chicken, refried beans, red salsa, chopped green onions, cream cheese, and assorted spices before being stirred together.

4. Lay the tortillas out and evenly divide the filling between your tortillas, placing a scoop in the center of each tortilla.

Several flour tortillas laid out on a wooden table each topped with a scoop of seasoned chicken and bean filling in the center.

5. Fold opposite sides over the filling and then roll up like a burrito.

Flour tortilla folded up around a scoop of seasoned chicken and bean filling with the bottom flap folded over and the sides tucked in. The image demonstrates how to wrap and fold a chicken chimichanga before baking so the filling stays sealed inside.

6. Place rolled up burritos on a cookie sheet and brush them with 3 Tablespoons of oil.

Several assembled chicken chimichangas placed seam side down on a metal baking sheet with a green pastry brush nearby for brushing oil on top.

7. Bake for 20-25 minutes at 400 degrees, until the filling is warm and the tortillas are browned.

Close up of baked chicken chimichangas on a metal baking sheet with lightly golden brown tops and crisped edges.

8. While chimichangas are baking, heat 1 Tablespoon of oil in a frying pan. Stir in 2 chopped onions and chopped cilantro to taste. Sauté until tender.

Chopped green onions and fresh cilantro sautéing in a nonstick skillet on the stovetop with oil lightly coating the pan.

9. Add in the cooked rice and heat through. Add salt to taste.

10. Serve the rice alongside the chimichangas. Top with additional salsa, cheese, cilantro, and greens onions, as desired (or sour cream, black olives, etc).

Chicken Chimichangas and Cilantro Rice

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If you love Mexican food, but don’t love the price of eating out, this week’s $10 Family Dinner post is for you!

Course dinner, Main Course, Side Dish

Cuisine Mexican

Keyword chicken, easy dinner, easy side dish, family favorite, homemade, refried beans, weeknight dinner

Prep Time 10

Cook Time 20

Servings

Calories 704kcal

Author Brigette

Cost $8.89

Ingredients

Ingredients for Chicken Chimichangas:

2 cups diced cooked chicken3/4 cup salsa2 cans refried beans1 1/2 cups shredded cheddar cheese1 teaspoon chili powder1 teaspoon cumin1 teaspoon dried oregano2 chopped green onionsCilantro to taste1 bag flour tortillas I used 8 extra large, but you could use 10-12 smaller ones

Ingredients for Cilantro Rice:

2 cups uncooked rice or 6 cups cooked1 Tablespoon oil2 chopped green onionsCilantro to taste

Instructions

Cook the rice according to directions on the bag.

Preheat the oven to 400 degrees.

In a mixing bowl, stir together the diced chicken, refried beans, 2 chopped green onions, salsa and spices. Add the shredded cheese and mix well.

Lay the tortillas out and evenly divide the filling between your tortillas, placing a scoop in the center of each tortilla.

Fold opposite sides over the filling and then roll up like a burrito.

Place rolled up burritos on a cookie sheet and brush them with 3 Tablespoons of oil.

Bake for 20-25 minutes at 400 degrees, until the filling is warm and the tortillas are browned.

While chimichangas are baking, heat 1 Tablespoon of oil in a frying pan. Stir in 2 chopped onions and chopped cilantro to taste. Sauté until tender.

Add in the cooked rice and heat through. Add salt to taste.

Serve the rice alongside the chimichangas. Top with additional salsa, cheese, cilantro, and greens onions, as desired (or sour cream, black olives, etc).

Notes

Nutrition

Alt text. White bowl filled with fluffy cilantro rice garnished with a fresh cilantro leaf set in front of a baking sheet lined with golden brown chicken chimichangas.

Chimichanga FAQs:

What is inside a chicken chimichanga?

These chicken chimichangas are filled with shredded chicken, refried beans, salsa, and typical Mexican spices. It’s a perfect weeknight dinner.

What makes a chimichanga different from a burrito?

After filling and folding, burritos are served as-is, while chimichangas are then deep-fried. Also, cold toppings go in a burrito, but they top a chimichanga.

Are chimichangas healthy?

Typically, chimichangas are deep-fried after filling them, making them high in calories and saturated fat. Instead, you can bake them, like in this recipe.

What goes on a top of a chimichanga?

Potential chimichanga toppings include additional salsa, cheese, cilantro, green onions, black olives, sour cream, guacamole, queso sauce, lettuce, or tomatoes.