Chicken Chimichangas Recipe

A crispy chicken chimichanga topped with sour cream, shredded cheese, and fresh cilantro.

5 from 28 votes

Chicken Chimichangas Recipe

This crispy chicken chimichanga recipe is a burrito fried to golden perfection. It's an Arizona original and a family favorite!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

For the 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 assembly

6 (10-inch) flour tortillas, warmed
1 (15-ounce) can refried beans
1½ 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. 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.
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 into a burrito shape.
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

Recipe Tips.

Warm tortillas first so they roll without cracking.
Secure tightly with toothpicks before frying to keep all of the fillings in place.
Fry only 1-2 at a time to keep oil temperature steady.
Drain on paper towels to remove excess oil. Serve immediately for the crispiest texture.
To bake, follow this Baked Chimi Recipe or brush each of the chimichangas with oil and place them 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 airfry, heat the air fryer to 400°F. Place two chimichangas, seam side down, in the basket. Cook for 3-4 minutes, flip, and cook for another 3-4 minutes. Repeat for the remaining chimichangas. Cooking all 6 chimichangas will take about 25 minutes.
We also like to change out the meat and will use shredded beef (from our Pot Roast recipe) or Carne Asada. We also like to use our Spanish Rice and Cilantro Lime Rice in the recipe as well.

Freezer meal. Assemble as written, but do not fry. Wrap each chimichanga with plastic wrap and place them in an airtight freezer-safe container for up to 6 months. Thaw and fry according to the recipe directions or bake at 425°F for 35-40 minutes.

Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Reheat them in the microwave for 30 seconds, or 1 minute if frozen. To finish reheating, bake in a 350°F oven for about 10 minutes.

Nutrition