Some dinners just call for a little bit of everything: something crispy, something comforting, and a bowl of queso you can keep close by. This chicken chimichanga dinner brings all three to the table with tender seasoned chicken, flavorful Mexican rice, and smooth restaurant-style queso served warm on the side.
The chimichangas are filled with shredded chicken, sautéed peppers and onions, green chiles, sour cream, and Monterey Jack cheese. After a quick shallow fry, the tortillas turn golden and crisp around that creamy, savory filling. Add a scoop of rice and dip each bite into the queso. Dinner is handled.
It’s a cozy homemade meal that feels special enough for a weekend dinner but simple enough to make whenever the craving hits.
Why You’ll Love This Dinner
- Three recipes that make a complete meal: The chicken chimichangas, Mexican rice, and queso are delicious together.
- A creamy, flavorful filling: Sour cream and green chiles keep the shredded chicken tender and add a little tang.
- Golden, crispy tortillas: Shallow frying gives the chimichangas a crisp exterior without needing a deep fryer.
- Smooth queso for dipping: Serve it warm on the side so everyone can dip at their own pace.
- Easy to customize: Add guacamole or hot sauce to the chimichangas, or adjust the toppings to suit your table.
A Few Tips for Making the Best Chimichangas
Don’t overfill the tortillas. A burrito-size tortilla gives you plenty of room, but leaving space around the edges makes it easier to fold and seal.
Roll them tightly. Fold in the sides first, then roll the tortilla snugly around the filling. Place each one seam-side down in the skillet to help it stay closed.
Fry over medium heat. If the oil is too hot, the tortilla can brown before the filling is warmed through. Give each side about 3 minutes, adjusting the heat as needed for an even golden color.
Serve the queso on the side. Keeping the queso in a bowl preserves the chimichangas’ crisp exterior and makes every bite easy to dip.
How to Make the Mexican Rice
The rice gets its color and savory tomato flavor from a blended mixture of Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, and water. Toasting the jasmine rice in olive oil first gives it a lovely depth of flavor.
Once the blended mixture and remaining water are added, tuck in a slit jalapeño, cover the skillet, and let the rice cook undisturbed. Resist the urge to peek under the lid while it cooks—the steam helps the rice finish evenly. Let it rest covered for 10 minutes after cooking, then fluff before serving.
How to Make Smooth Restaurant-Style Queso
This queso comes together with evaporated milk, white American cheese, green chiles, and a little onion powder. Warm everything gently over low heat and stir often as the cheese melts.
Keep the heat low. A gentle simmer helps the queso melt smoothly without scorching. Serve it warm in a small bowl beside the chimichangas.
Serving Suggestions
Serve each plate with a crispy chicken chimichanga, a scoop of Mexican rice, and a bowl of warm queso for dipping. Guacamole and hot sauce are optional additions for the chimichangas. You can also serve tortilla chips alongside the meal for dipping into any extra queso.
Chicken Chimichangas
Yield: 4 chimichangas
Prep time: 20 minutes
Cook time: About 35 minutes
Total time: About 55 minutes
Ingredients
- 4 thin chicken breasts
- 1 packet Sazón Goya
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- 1 medium bell pepper, sliced
- ½ onion, sliced
- ½ cup sour cream
- 1 can (4 ounces) chopped green chiles, drained
- 4 burrito-size flour tortillas
- 1½ cups shredded Monterey Jack cheese
- Oil, for shallow frying
- Guacamole, optional
- Hot sauce, optional
Instructions
- Preheat the oven to 400°F. Arrange the chicken, bell pepper, and onion in a baking dish. Season the chicken with Sazón, onion powder, garlic powder, and salt.
- Bake until the chicken is cooked through and reaches 165°F in the thickest part. Cooking time will vary depending on the thickness of the chicken.
- Shred the chicken and mix it with the cooked onion and bell pepper. Stir in the sour cream and green chiles. Taste and adjust the seasoning.
- Divide the filling among the tortillas. Add Monterey Jack cheese and, if desired, guacamole and hot sauce.
- Fold in the sides of each tortilla and roll it tightly around the filling.
- Heat about ½ inch of oil in a skillet over medium heat. Place the chimichangas seam-side down in the skillet. Fry for about 3 minutes per side, until golden and crisp.
- Drain on paper towels and serve warm.
Mexican Rice
Yield: About 6 servings
Prep time: 10 minutes
Cook time: 30 minutes, plus 10 minutes resting time
Ingredients
- 2 Roma tomatoes
- ½ onion
- 2 garlic cloves
- 1 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- 1 cup water, for blending
- 2 tablespoons olive oil
- 2 cups jasmine rice
- 2 cups water
- 1 whole jalapeño, slit down one side
Instructions
- Blend the tomatoes, onion, garlic, chicken bouillon, tomato bouillon, and 1 cup water until smooth.
- Heat the olive oil in a skillet over medium heat. Add the rice and toast, stirring often, until lightly golden.
- Pour in the blended tomato mixture and the remaining 2 cups water. Stir to combine.
- Bring to a gentle simmer. Add the slit jalapeño, cover the skillet, and reduce the heat to low.
- Cook for 20 minutes without opening the lid. Turn off the heat and let the rice rest, covered, for 10 minutes.
- Remove the lid, fluff the rice, and serve.
Restaurant-Style Queso
Yield: About 6 cups
Prep time: 5 minutes
Cook time: About 10 minutes
Ingredients
- 1 can (12 ounces) evaporated milk
- 1 pound Land O Lakes white American cheese, cut into pieces
- 1 can (4 ounces) chopped green chiles
- ½ teaspoon onion powder
Instructions
- Add the evaporated milk, white American cheese, green chiles, and onion powder to a saucepan.
- Warm over low heat, stirring often, until the cheese is melted and the queso is smooth.
- Keep warm over low heat, stirring occasionally. Serve on the side with the chicken chimichangas.
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