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Chicken Chimichanga Recipe
Ash Tyrrell

Chicken Chimichanga Recipe

I have to tell you, these chicken chimichangas are a family favorite in my house. The crispy, golden tortilla shell filled with seasoned chicken, beans, and gooey cheese is absolute perfection!
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or chopped: Use rotisserie chicken for convenience or roast your own for added flavor.
  • 1 can refried beans about 15 oz: These add creaminess. Homemade refried beans work wonders if you have the time.
  • 1/2 cup salsa your favorite kind: A chunky salsa adds texture, while a smooth one blends effortlessly.
  • 1 teaspoon cumin: A classic spice for warmth and earthy flavor.
  • 1/2 teaspoon dried oregano crushed: Enhances savory depth in the filling.
  • 1 teaspoon chili powder: Adjust to taste for a mild heat kick.
  • 1 cup shredded cheese cheddar or Mexican blend: Always grate your cheese fresh. Pre-shredded cheese contains anti-caking agents that limit melting.
  • 2 green onions chopped: Add a pop of brightness and crunch.
  • 3 tablespoons vegetable or canola oil for frying or brushing: Keeps the tortillas golden and crispy.
  • 6 large flour tortillas: Ensure they’re soft and pliable for easy folding.

Method
 

  1. Start by shredding or chopping your cooked chicken. Add it to a large mixing bowl along with the refried beans, salsa, shredded cheese, green onions, and spices (cumin, oregano, chili powder). Stir well until everything is combined and the mixture feels spreadable. Taste and adjust the seasoning if needed.
  2. Lay a tortilla on a flat surface. Spoon about 1/2 cup of the chicken mixture into the center. Fold the sides toward the filling, then roll the tortilla tightly like a burrito, ensuring the seam is at the bottom. Repeat this for all tortillas.
  3. For a healthier alternative, preheat your oven to 400°F. Place the rolled chimichangas on a baking sheet and brush them lightly with oil. Bake for 25 minutes or until golden and crispy. If pan-frying, heat oil in a skillet over medium heat. Place the chimichangas seam-side down, cooking and turning them every 30 seconds until they are golden on all sides.
  4. Transfer the crispy chimichangas onto a plate and top them with salsa, sour cream, or guacamole. Serve warm and enjoy the crunch in every bite!

Notes

  • Use freshly warmed tortillas to prevent cracking during rolling.
  • Mix in some chopped fresh cilantro with the filling for a vibrant flavor boost.
  • If you’re baking them, finish with a few minutes under the broiler for an extra crispy coating.
  • For a restaurant-style look, drizzle queso fresco or melted cheese on top before serving.
  • If pan-frying, avoid overcrowding the skillet to ensure even crisping.