Chicken Chimichangas

Beans, Guacamole, and Salsa

Chimichangas are a delicious, deep-fried Mexican restaurant favorite. One Potato’s healthier baked version is equally mouthwatering. Filled with savory braised Jidori chicken and luscious smashed black beans, and then topped with mango manchamantel sauce, and a sprinkle of Oaxaca cheese, this is a meal that will make everyone want to do the shimmy-changa.


  • romaine lettuce

    flour tortillas
    (GLUTEN FREE: Gluten free flour tortillas)

    smashed black beans
    (Black beans, onions, garlic, cumin seed, coriander seed, Mexican oregano, fresh oregano, cilantro, red wine vinegar, salt)

    braised jidori chicken
    (Jidori chicken, plum tomatoes with white wine, Mexican chili, cumin, coriander)

  • mexican cheese blend

    mango manchamantel sauce
    (Tomatoes, onions, pineapple, mango, roasted sweet garlic, Mexican chili, brown sugar, cumin seed, coriander seed, aromatic spices, fresh herbs)

    oaxaca cheese

    (Avocados with jalapeño peppers, scallions, cilantro, lemon juice, arbequina olive oil)

    sour cream

    pico de gallo
    (Tomatoes, red onion, jalapeño peppers, lime juice, cilantro, arbequina olive oil, salt)

Kids icon

Getting Your Kids Involved:

Kids can help fill and roll the chimichangas and put the guacamole, sour cream, and the lettuce in serving bowls.

Encouraging Picky Eaters:

Not sure your kids will like all of the fillings together? Make a basic chicken and cheese quesadilla, cut into triangles for dipping, and serve the toppings on the side for them to choose what they want to try!!

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Pot
Large Salad Bowl
Large Sauce Pan
Large Saute Pan
Large Skillet
Large bowl
Medium Bowl
Medium Pot
Olive Oil
Paper Towels
Small Pot
Vegetable or Canola Oil


1Step One

Preheat the oven to 450 F.  Pour the chicken and its liquid into a large sauté pan. Bring just to a boil. Reduce to a simmer and cook for 3 minutes.

On a cutting board, dice the romaine lettuce into 1/2" pieces and set aside.


2Step Two

Lay a tortilla on a flat surface and spread 2- 4 Tbsps of the black beans in the center. Place a layer of chicken on top of the beans, followed by a layer of lettuce, and 2 Tbsps of Mexican cheese blend.  

Fold the bottom third of the tortilla over the filling, then fold the sides inwards.  Continue rolling the tortilla to fully enclose the filling. Repeat the process with the remaining tortillas.**

3Step Three

Lay chimichangas seam-side down into a large oven-safe baking dish, making sure to leave a bit of space in between each chimichanga so that they will crisp properly. Bake in the oven for 8-10 minutes, or until golden and crispy. Remove dish from oven  and top each chimichanga with a bit of mango manchamantel sauce (to taste) and the Oaxaca cheese. Return chimichangas to oven and bake for an additional 3-6 minutes, or until cheese is  melted and bubbly.

4Step Four

Put the guacamole, sour cream, pico de gallo and the extra lettuce in separate serving bowls. Serve the chimichangas with toppings added to taste. Enjoy!

Tips icon


  • * Skip this step if you prefer to use olive oil instead of butter to brush your tortillas. ** To make tortillas easier to roll, place 2 at a time between two damp paper towels and microwave for 10 seconds.
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