Chimichanga Recipe

5 from 28 votes

Chimichanga Recipe

This crispy chimichanga is similar to a burrito but fried to golden perfection. It's flavorful, filling, and bound to be a favorite entree!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

For the chicken filling:

2 tablespoons vegetable oil
1 medium onion chopped
2 teaspoons minced garlic
1 jalapeño pepper diced and seeds removed
1½ teaspoons chili powder
1 teaspoon cumin
¼ teaspoon cinnamon
1 teaspoon salt
1 tomato chopped
2 teaspoons cilantro chopped
2 cups shredded rotisserie chicken
¼ cup sour cream

For assembling:

6 10-inch flour tortillas warmed
1 (15-ounce) can refried beans
1 ½ cups shredded Monterey Jack cheese

For topping:

Shredded lettuce
Tomatoes
Sour cream
Fresh cilantro
Monterey Jack cheese

Instructions

Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño, and cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine. Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.
To assemble the chimichangas, spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla up into a burrito shape.
To bake the chimichangas, brush each of the chimichangas with oil and place on a greased baking sheet. Bake at 450°F for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
To fry the chimichangas, heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
Serve the chimichangas hot with the toppings of your choice.

Video

Notes

Make a freezer meal. Assemble this recipe for chimichanga ahead of time to fry/bake later. Complete steps 1 and 2 as written. Wrap each folded chimichanga with plastic wrap and place them in an airtight freezer-safe container. Freeze for up to 6 months.

Thaw and cook according to the recipe directions. To bake frozen chimichangas, preheat the oven to 425°F and bake for 35-40 minutes.

STORE. Place cooled leftovers in an airtight container. They can be kept in the fridge for 3-4 days or in the freezer for up to 2 months.

For best results reheat them in the microwave for 30 seconds, or 1 minute if frozen. Then, place them in a 350°F oven for about 10 minutes to finish reheating.

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