Print

Chicken Chimichangas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Chimichangas are crispy, golden burritos filled with seasoned shredded chicken, cheese, and beans, then fried or baked until crisp. These Mexican-inspired delights are perfect for a satisfying meal served with salsa, guacamole, or sour cream.

Ingredients

Scale
  • 2 cups (450g) cooked, shredded chicken
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 tbsp taco seasoning
  • 1/2 cup (120ml) chicken broth
  • 1 cup (120g) shredded cheddar or Monterey Jack cheese
  • 1 can (15 oz) refried beans (optional)
  • 8 large flour tortillas
  • Vegetable oil, for frying

For Serving:

  • Sour cream
  • Salsa
  • Guacamole
  • Chopped fresh cilantro

Instructions

  • Prepare the Chicken Filling:
    • Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).
    • Add minced garlic and cook for an additional 1-2 minutes.
    • Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.
    • Remove from heat and stir in the shredded cheese.
  • Assemble the Chimichangas:
    • Lay a tortilla flat and spread a layer of refried beans (if using) in the center.
    • Add a generous scoop of the chicken mixture on top.
    • Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.
    • Repeat with the remaining tortillas and filling.
  • Fry the Chimichangas:
    • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
    • Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
    • Transfer to a plate lined with paper towels to drain excess oil.

    (Alternative Baking Method)

    • Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.
  • Serve:
    • Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!

Notes

  • Add spice: Use spicy green chilies or add chopped jalapeños for heat.
  • Make it cheesy: Add more shredded cheese inside the chimichangas for extra gooeyness.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Find it online: https://ukfinda.com/chicken-chimichangas/