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Chicken Chimichangas Recipe
Ash Tyrrell

Chicken Chimichangas Recipe

If you've never made your own Chicken Chimichangas at home, allow me to tell you what you've been missing. The process of creating these crispy, golden delights is as satisfying as biting into one! I remember the first time I made them, the smell of spices filling the kitchen had my whole family eagerly waiting at the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup canned black beans drained and rinsed
  • 1 ½ cups shredded cheddar cheese
  • ½ cup diced onions
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • ½ cup corn kernels fresh, canned, or frozen
  • 2 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 6 large flour tortillas 10-inch size
  • 2 cups vegetable oil for frying, amount may vary depending on pan size

Method
 

  1. Start by combining shredded chicken, black beans, cheese, onions, green and red bell peppers, corn, and spices in a large mixing bowl. Mix everything until the ingredients are evenly distributed.
  2. Lay a flour tortilla flat on a clean surface. Spoon the filling into the center. Fold in the sides, then roll it tightly into a burrito shape. The goal is to have a snug roll so nothing spills out while cooking.
  3. Heat about two inches of vegetable oil in a skillet over medium-high heat. You’ll know the oil is ready when it starts gently bubbling around a wooden spoon.
  4. Carefully place the chimichangas seam-side down into the hot oil. Fry for 3-4 minutes per side or until golden brown and crispy all around. Transfer to a paper towel-lined plate to drain any excess oil.
  5. Your Chicken Chimichangas are ready to serve! Garnish with sour cream, guacamole, or salsa for added layers of flavor.

Notes

  • Don’t Overfill the tortillas! Too much filling makes it harder to roll and increases the chances of tearing.
  • Use hot oil to fry; cooler oil will make the tortillas absorbent and greasy.
  • For baking instead of frying, brush the rolled tortillas with oil and bake at 400°F for about 20 minutes.