Chimichangas

4.91 from 31 votes

Chicken Chimichangas - Loaded with seasoned chicken, beans, and cheese, these golden chimis are pan fried to perfection and topped with all your favorite fixings. Easy enough for a weeknight, indulgent enough to feel like a treat, and yes, hey freeze beautifully.

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Dinner

Cuisine: Mexican

Keyword: chicken chimichangas, chimichanga recipe, chimichangas

Servings:

Calories: 726kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

Chicken Filling

1 tablespoon vegetable oil
1 pound chicken breast boneless, skinless, cut in cubes
1 medium onion chopped
2 cloves garlic minced
1 medium jalapeno seeded and chopped
½ tablespoon chili powder
½ teaspoon cayenne pepper
½ tablespoon garlic powder
½ tablespoon all-purpose flour
1 ½ cups chicken broth plus extra if necessary
2 tablespoon red wine vinegar
15 ounce pinto beans drained and rinsed (1 can)
2 tablespoon lime juice freshly squeezed
¼ cup fresh cilantro chopped

Chimichangas and toppings

½ cups vegetable oil or more if needed
12 large flour tortillas warmed
1½ cups Monterey Jack cheese shredded
1 cup iceberg lettuce chopped
½ cup salsa
½ cup sour cream
½ cup tomatoes diced

US Customary - Metric

Instructions

Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas. Warm up the tortillas in the microwave for a few seconds so they're easy to fold, otherwise they might crack.
Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on a wire rack so they stay crispy.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, salsa. Sprinkle with diced tomatoes, and remaining cilantro to garnish. Serve immediately.

Video

Notes

Tortillas: Use large, burrito sized flour tortillas. Warm them up before filling so they roll easily without tearing.
Filling Tips: If the chicken mixture looks too wet, scoop it out with a slotted spoon, soggy chimis are the enemy.
Customizations: Swap in shredded beef, pork, or even rotisserie chicken. Just don’t overstuff, or you’ll end up with a deep-fried disaster.
Make-Ahead: Assemble chimichangas and freeze before frying. Thaw in the fridge, then cook as usual.
Frying Tip: Oil should be around 325°F (160°C). Too cool = greasy. Too hot = burned.
Baking Option: Brush with melted butter, bake at 425°F (220°C) for 15–20 minutes until golden and crispy.

Nutrition