Chicken Chimichangas

I’ve been making these chicken chimichangas for weeknight dinners and casual gatherings for years. Crispy on the outside, melty and saucy inside, they hit the comfort-food sweet spot while coming together fast. This recipe uses shredded rotisserie or poached chicken, Monterey Jack, and salsa for an easy filling that’s as family-friendly as it is crowd-pleasing. If you like filled, cheesy wraps, you’ll also enjoy a similar weeknight option here: cheesy chicken garlic wraps. Why you’ll love this dish These chimichangas are quick, forgiving, and endlessly adaptable. You can bake them for a lighter version or deep-fry for that classic crisp. … Learn more