If you don’t like cilantro, you can easily leave it out or swap it for another flavor, such as 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 spending a little more than $10).
These chimichangas also reheat nicely in the oven or toaster oven the next day, so leftovers come in handy if you happen to have them!
Dinner menu with chicken chimichangas and coriander rice:
- Chicken Chimichangas
- Coriander Rice
This post is part of our $10 Dinner Ideas series brought to you by Brigette from our team! Each week she shares simple, delicious and affordable family-friendly dinner ideas that cost less than $10 to make, using everyday ingredients and super quick meals.
Ingredients for Chicken Chimichangas and Coriander Rice:
- 2 cups diced cooked chicken (Aldi – $2.49/lb) — $2
- 3/4 cup salsa (Aldi – $1.99 for 24 oz) — $0.50
- 2 cans of baked 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 ones, but you can also 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 of oil (Aldi – $2.89 for 96 tablespoons) — $0.12
Grand total for dinner: $8.89 (for 6 people)
How to make fried chicken chimichangas and cilantro rice:
1. Cook the rice according to the instructions on the bag.
2. Preheat oven to 400 degrees.
3. In a mixing bowl, stir together the diced chicken, baked beans, 2 chopped green onions, salsa, and spices. Add the grated cheese and mix well.
4. Lay out the tortillas and divide the filling evenly between your tortillas, placing a scoop in the center of each tortilla.
5. Fold the opposite sides over the filling and then roll it up like a burrito.
6. Place rolled burritos on a baking sheet and brush with 3 tablespoons of oil.
7. Bake at 400 degrees for 20-25 minutes, until the filling is warm and the tortillas are brown.
8. While the chimichangas are baking, heat 1 tablespoon of oil in a skillet. Stir in 2 chopped onions and chopped coriander to taste. Sauté until done.
9. Add the cooked rice and heat through. Add salt to taste.
10. Serve the rice next to the chimichangas. Garnish with additional salsa, cheese, cilantro and green onions, as desired (or sour cream, black olives, etc.).
Chicken Chimichangas and Coriander Rice
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Ingredients
Ingredients for Chicken Chimichangas:
- 2 cups diced cooked chicken
- 3/4 cup salsa
- 2 cans of refried beans
- 1 1/2 cups grated cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 chopped green onions
- Coriander to taste
- 1 bag of flour tortillas I used 8 extra large ones, but you can also use 10-12 smaller ones
Ingredients for coriander rice:
- 2 cups uncooked rice or 6 cups cooked
- 1 Tablespoon oil
- 2 chopped green onions
- Coriander to taste
Instructions
Cook the rice according to the instructions on the bag.
Preheat the oven to 400 degrees.
In a mixing bowl, stir together the diced chicken, baked beans, 2 chopped green onions, salsa, and spices. Add the grated cheese and mix well.
Lay out the tortillas and divide the filling evenly among the tortillas, placing a scoop in the center of each tortilla.
Fold the opposite sides over the filling and then roll it up like a burrito.
Place rolled burritos on a baking sheet and brush with 3 tablespoons of oil.
Bake at 400 degrees for 20-25 minutes, until the filling is warm and the tortillas are brown.
While chimichangas are baking, heat 1 tablespoon oil in a skillet. Stir in 2 chopped onions and chopped coriander to taste. Sauté until done.
Add the cooked rice and let it heat through. Add salt to taste.
Serve the rice next to the chimichangas. Garnish with additional salsa, cheese, cilantro, and green onions, as desired (or sour cream, black olives, etc.).
Comments
If you don’t like cilantro, you can easily leave it out or swap it for another flavor, such as 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 spending a little more than $10).
Power supply
Calories: 704kcal | Carbohydrates: 121G | Egg white: 26G | Fat: 11G | Saturated fat: 5G | Polyunsaturated fat: 2G | Monounsaturated fat: 3G | Trans fat: 0.02G | Cholesterol: 45mg | Sodium: 715mg | Potassium: 407mg | Fiber: 5G | Sugar: 3G | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 2mg
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Frequently asked questions about Chimichanga:
These chicken chimichangas are filled with shredded chicken, beans, salsa and typical Mexican herbs. It’s a perfect weeknight dinner.
After filling and folding, burritos are served as is, while chimichangas are then fried. Cold toppings also work in a burrito, but they cover a chimichanga.
Typically, chimichangas are fried after being stuffed, which makes them high in calories and saturated fat. Instead, you can bake them, as in this recipe.
Potential chimichanga toppings include extra salsa, cheese, cilantro, green onions, black olives, sour cream, guacamole, queso sauce, lettuce or tomatoes.
More family dinner ideas under $10:
And be sure to check out all of our easy dinner recipes here!
If you make this easy family dinner, we’d love for you to leave a review and let us know how it turned out!
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