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chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.
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4.90 from 29 votes


Get ready for Chimichangas! Flour tortillas bursting with a mouthwatering, perfectly seasoned chicken and bean filling, then fried to crispy, golden perfection. These deep fried burritos make for a perfect freezer meal!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Dinner
Cuisine: Mexican
Keyword: chicken chimichangas, chimichanga recipe, chimichangas
Servings: 6
Calories: 726kcal
Author: Jo Cooks


Chicken Filling

Chimichangas and toppings


  • Cook the chicken: Heat the 1 tbsp 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 spices and simmer: 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.
  • Finish the filling: Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
  • Prep the oil: In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas.
  • Assemble chimichangas: 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.
  • Fry: 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 paper towels and keep warm in oven until all are cooked.
  • Finish & Serve: 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.



  1. Serving size: 2 chimichangas per person.
  2. If your chicken and bean mixture still has a little too much liquid, use a slotted spoon to scoop it out. You don't want your filling to be too wet because it will cause the chimichangas to become soggy.
  3. Make sure to taste your filling before wrapping your chimichangas to ensure they are seasoned to your liking!
  4. You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice.
  5. Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.
  6. To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
  7. Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
  8. If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.


Serving: 2chimichangas | Calories: 726kcal | Carbohydrates: 57g | Protein: 37g | Fat: 40g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 852mg | Potassium: 962mg | Fiber: 9g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 10mg | Calcium: 355mg | Iron: 5mg