If you’re a Tex-Mex fan, then you’ve probably already had a fair share of chimichangas. If not, all you need to know is that they’re deep-fried burritos usually filled with meat (such as chicken or beef) and cheese. What’s not to love about that? They’re filling, comforting, and delicious!
While traditionally deep-fried, this chicken chimichanga recipe comes together in the oven or pan-fried so you can easily make it at home. All you need are a few simple ingredients, and you’ll have it done in no time. They’re healthier than the fried version but just as crispy and delicious. Your whole family will want you to make them over and over! Need a side to go with these chimichangas? Make my skinny margarita recipe, pico de gallo recipe, and carne asada fries recipe.
Key Ingredients You Need
- Shredded chicken — This chicken chimichanga recipe is perfect for when you’ve got leftover chicken hanging around in the fridge. You can also quickly poach chicken breasts and shred them for the filling.
- Seasoning — I season the chimichanga filling with chili powder, cumin, and paprika.
- Salsa — You can use store-bought or homemade salsa for the filling. Salsa is an easy way to change the heat levels of the filling.
- Refried beans — You can use homemade or canned refried beans.
- Cheese — I use shredded Mexican-style cheese, but you can also use Cheddar, Monterey Jack, Mozzarella, or whatever you have on hand.
- Tortilla — Make sure to buy the larger burrito-sized tortillas so you can get a generous amount of filling in the wraps. If you only have smaller wraps, you can always make mini chimichangas.
How to Make Chicken Chimichanga
Step 1: In a large skillet over medium heat, add the vegetable oil and heat it until shimmering. Add the onion and cook until slightly translucent.
Step 2: Add the garlic and spices and cook for another minute or until fragrant.
Step 3: In the same skillet, add the chicken and refried beans and warm through.
Step 4: Add the cheese and cook until everything has warmed throughout and the cheese has melted. Remove the skillet from the heat and set it aside.
Step 5: Place about ½ cup of the mixture in the lower center of each tortilla and wrap it like a burrito.
Step 6: Brush or spray both sides of the chimichangas and bake for 20 to 25 minutes in a 400F oven. Or, you can heat a large skillet over medium heat and add 2 tbsp of vegetable oil. Add the chimichangas to the pan, seam side down, and pan-fry until all sides are golden and crispy. Serve the chicken chiminchanga with a dollop of sour cream and guacamole, with a sprinkle of lettuce and chopped tomatoes.
Tips For This Recipe
- Letting your tortillas come to room temperature before rolling them helps decrease the odds of them ripping as you roll.
- Avoid overfilling the chicken chimichanga as it’ll lead to the tortilla splitting or ripping, causing the filling to leak out.
- This chicken chimichanga pairs wonderfully with my homemade enchilada sauce as well.
- If you do not want to make chicken for the filling, you can buy and shred a rotisserie chicken.
- If you find your wrap unrolling, you can smear some refried beans at the seam to help seal the chimichangas together.
Frequently Asked Questions
You can store wrapped unbaked chimichangas in the fridge for up to 4 days, then bake the chicken chimichanga when ready to enjoy.
You can! Once rolled, freeze uncooked chicken chimichangas on a sheet pan in a single layer until frozen solid, then transfer to an airtight freezer-safe container or bag and freeze for up to 3 months. You can bake them directly from frozen, just bake for an additional 5 to 10 minutes.
Another filling ingredient that I love adding to the chimichangas is rice! Try my cilantro lime rice recipe or the rice from my Mexican shrimp and rice recipe. You can also swap the refried beans for black or pinto beans. You can also add Rotel and corn to the filling.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chicken Chimichanga Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Chicken Chimichanga
Ingredients
- 3 cups cooked chicken shredded
- 1 tbsp vegetable oil
- ½ cup onion chopped fine
- 2 cloves garlic minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ cup salsa
- 1 can refried beans (15oz)
- 1 cup shredded Mexican style cheese
- 6 large flour tortillas
To Garnish:
- sour cream
- guacamole
- lettuce
- chopped tomatoes
Instructions
- In a large skillet over medium heat, add the vegetable oil and heat until shimmering. Add the onion and cook until slightly translucent. Add in the garlic and spices and cook for another minute or until fragrant.
- In the same skillet, add the thicken and refried beans and warm through.
- Add the cheese and cook until everything has warmed throughout and the cheese has melted. Remove the skillet from the heat and set aside.
- Place about ½ cup of the mixture in the lower center of each tortilla and wrap like a burrito.
- For baked chimichangas, preheat the oven to 400 F and brush both sides lightly with oil. Bake for 20 to 25 minutes until golden and crispy.
- For pan-fried chimichangas, heat a large skillet over medium heat and add 2 tbsp of vegetable oil. Add the chimichangas to the pan, seam side down, and pan-fry until all sides are golden and crispy.
- Serve with a dollop of sour cream and guacamole, with a sprinkle of lettuce and chopped tomatoes.
Video
Notes
- Letting your tortillas come to room temperature before rolling them helps decrease the odds of them ripping as you roll.
- Avoid overfilling the chicken chimichanga as it’ll lead to the tortilla splitting or ripping, causing the filling to leak out.
- This chicken chimichanga pairs wonderfully with my homemade enchilada sauce as well.
- If you do not want to make chicken for the filling, you can buy and shred a rotisserie chicken.
- If you find your wrap unrolling, you can smear some refried beans at the seam to help seal the chimichangas together.
Simple & delicious! This has been officially added to our on the fly weekly recipes