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Katie's Cucina » Recipes » Mexican

Chicken Chimichangas

Published: Mar 10, 2021 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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Four photos; top three showing how to fold a Chimichanga, Bottom photo of a cooked Chicken Chimichangas.
Two white plates stacked with a Chicken Chimichanga on the plate with text on image for Pinterest.
Two white plates with a deep fried Chicken Chimichanga with toppings.
Top view of a Chicken Chimichanga with sour cream and toppings on a white plate with text on image for Pinterest.
Fried Chicken Chimichanga with toppings resting on a white plate with text on image for Pinterest.
Four photos of Chicken Chimichangas being made and fully cooked split by text on image.

Make delicious homemade Chicken Chimichangas in 30 minutes time using cooked shredded chicken and just a few main ingredients. These are easier to make then you might expect and tastes just as good as the restaurant version!

Fried Chicken Chimichanga burrito on a plate next to rice.

Are you ready to have a homemade take-out night in your home? I can guarantee if you make my homemade chimichanga recipe you will feel like your sitting at a Mexican restaurant. The only difference will be that your cooking, serving, and doing the dishes! So ask “Alexa” to play “Mariachi Music” and get to making my easy recipe for Chicken Chimichangas. This recipe is going to impress your family and friends. Best of all–it won’t set your bank account back by much.

Table of contents

  • Ingredients
  • How to Make Chimichangas
    • How to Fold a Chimichanga
    • How to Fry Chimichangas
  • FAQs
  • Chicken Chimichangas Tips & Tricks
  • Mexican Side Dish Recipes
    • Still craving Mexican food? Try these other recipes…

Ingredients

Ingredients on marble countertop: tortillas, refried beans, shredded chicken, shredded cheese.
  • Shredded Chicken Breast
  • Enchilada Sauce
  • Flour tortillas
  • Shredded Mexican blend cheese
  • Refried beans
  • Vegetable oil
  • Toppings – Guacamole, Sour Cream, Plum Tomato diced, Cilantro, etc.

How to Make Chimichangas

Three step process showing how to place filling in a Chicken Chimichanga.

In a large bowl mix together the cooked shredded chicken and the enchilada sauce. Set to the side. Heat refried beans in a saucepan over low heat until they stir easily and are warm.

Place a tortilla on a flat surface. Spoon on two heaping tablespoons of refried beans into the middle of the tortillas. Spread evenly, then add ¼ cup shredded chicken and ¼ shredded cheese.

How to Fold a Chimichanga

Three step photo showing how to wrap a Chicken Chimichanga with a flour tortillas.

Fold the top and bottom of the the tortilla into the mixture.

Then, carefully fold the left side to the middle, and roll to the right.

You will have what looks like a little package. It’s important to make sure no filling is exposed. *See notes below for heating tortillas for an easy roll. Repeat until all four chimichangas have been assembled.

How to Fry Chimichangas

Two photos of a frying pan filled with oil with a burrito frying in it.

Preheat oil in a large skillet on medium.

Carefully place the filled tortillas (one-by-one) in the frying pan seam side down *I used a large spatula to place them in the pan, turning once, until browned on both sides about 1-2 minutes tops depending on how hot the oil is.

Top view of a white plate with a fried golden Chicken Chimichanga on the plate with toppings.

Drain on paper towels.

Repeat until all chimichangas are cooked. Serve immediately; top with guacamole, sour cream, diced tomatoes and minced cilantro.

FAQs

Two white plates stacked with a Chicken Chimichanga topped with sour cream, gucamole and tomatoes.
What is a chimichanga?

A chimichanga is a deep fried burrito that has meat, cheese, beans, and sometimes rice stuffed inside. The flour tortilla resembles a package as it is wrapped shut then deep fried.

What is the difference between a burrito and a chimichanga?

The main difference between a burrito and a chimichanga is that a burrito is not fried and a chimichanga is deep fried until golden brown.

What type of fillings can go inside a chimichanga?

The sky is the limit as to what fillings you can put inside a chimichanga. We typically love shredded chicken, cheese, and refried beans. However, you can also put in steak, shredded beef such as barbacoa, ground beef, or carnitas (shredded pork).

Can you freeze chimichangas?

Yes, you can freeze the chimichangas prior to frying them. Whenever I take the time to make chimichangas for dinner I’ll make an extra batch to freeze for a later dinner. I’ll assemble them, and then place each assembled/folded chimichanga into a labeled freezer bag. I’ll lay them flat to freeze. They can freeze for up to 3 months before they start to get freezer burnt.

How do you cook a frozen chimichanga?

Since the purpose of a chimichanga is to deep fry them you CANNOT place a frozen chimichanga into the deep fryer. It must thaw first. I will place the frozen chimichangas into the refrigerator the day before to thaw. The next day, once they are thawed, that’s when I will deep fry them for the same amount of time instructed in the instructions. I promise–you’ll never know that they are thawed chimichangas!

Chicken Chimichangas Tips & Tricks

Baking sheet filled with 8 flour burritos.

Here are a few of my favorite tips and tricks I’ve found helpful when making this chimichangas recipe.

  • Tortillas – If needed, heat tortillas wrapped in a damp paper towel in the microwave for 15-20 seconds until warm. This will help them move and bend better. Fresh tortillas, should not need to be reheated.
  • Shredded Chicken – I like to use leftovers from my Mexican Shredded Chicken recipe. If using the leftovers do not add additional sauce to the shredded chicken.
  • Stove top frying – If using the stove top like this recipe directs, I’ll carefully tilt the hot oil in the frying pan to cook the sides of the tortillas for 15-20 seconds. Or using tongs, carefully flip each side over, holding the sides to the bottom of the frying pan filled with oil.
  • Drizzle Toppings – Place the guacamole and sour cream in separate ziploc bags. Cut the tip off and pipe on topping. Or dollop each guacamole and sour cream directly on to the chimichangas.
  • Deep Fryer – If you own a deep fryer, carefully place the chimichanga seam side down into the air fryer basket. Cook at 350 degrees for 1-2 minutes or until golden. Repeat until all chimichangas have been made.
  • Batch Cook – I’m a big fan of making double the amount of food, cooking half for dinner, and then freezing the rest for a future easy dinner!

Mexican Side Dish Recipes

Fried burrito on a white plate topped with sour cream, tomatoes, and gucamole.

If you love Mexican food, you’ll love these other recipes.

  • Mexican Street Corn Salad
  • Salt & Lime Homemade Corn Tortilla Chips
  • Grilled Mexican Street Corn

Still craving Mexican food? Try these other recipes…

  • Grilled Chicken & Mexican Rice Wraps
  • Slow Cooker Chicken Tacos
  • Skillet Mexican Chicken & Rice

If you make my easy chimichanga recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Chicken Chimichangas

Make delicious homemade Chicken Chimichangas in 30 minutes time using cooked shredded chicken and just a few main ingredients. These are easier to make then you might expect and tastes just as good as the restaurant version!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 838kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 1 cup Cooked Shredded Chicken Breast
  • ½ cup Enchilada Sauce
  • 4 12 inch flour tortillas
  • 1 cup shredded Mexican blend cheese divided
  • ½ cup Refried beans divided
  • 1 cup vegetable oil
  • ½ cup Guacamole divided
  • ½ cup Sour Cream divided
  • 1 Plum Tomato diced and divided
  • 2 tablespoon Cilantro minced and divided

Instructions

  • In a large bowl mix together the cooked shredded chicken and the enchilada sauce. Set to the side.
  • Heat refried beans in a saucepan over low heat until they stir easily and are warm.
  • Place a tortilla on a flat surface. Spoon on two heaping tablespoons of refried beans into the middle of the tortillas. Spread evenly, then add ¼ cup shredded chicken and ¼ shredded cheese.
  • Fold the top and bottom of the the tortilla into the mixture. Then, carefully fold the left side to the middle, and roll to the right. You will have what looks like a little package. It's important to make sure no filling is exposed. *See notes below for heating tortillas for an easy roll. Repeat until all 4 chimichangas have been assembled.
  • Preheat oil in a large skillet on medium.
  • Carefully place the filled tortillas (one-by-one) in the frying pan seam side down *I used a large spatula to place them in the pan, turning once, until browned on both sides about 1-2 minutes tops depending on how hot the oil is. Drain on paper towels. Repeat until all chimichangas are cooked.
  • Serve immediately; top with guacamole, sour cream, diced tomatoes and minced cilantro.

Notes

  • Tortillas – If needed, heat tortillas wrapped in a damp paper towel in the microwave for 15-20 seconds until warm. This will help them move and bend better. Fresh tortillas, should not need to be reheated.
  • Shredded Chicken – I like to use leftovers from my Mexican Shredded Chicken recipe. If using the leftovers do not add additional sauce to the shredded chicken.
  • Stove top frying – If using the stove top like this recipe directs, I’ll carefully tilt the hot oil pan to cook the sides of the tortillas for 15-20 seconds. Or using tongs, carefully flip each side over, holding the sides to the bottom of the frying pan filled with oil.
  • Drizzle Toppings – Place the guacamole and sour cream in separate ziploc bags. Cut the tip off and pipe on topping. Or dollop each guacamole and sour cream directly on to the chimichangas.
  • Deep Fryer – If you own a deep fryer, carefully place the chimichanga seam side down into the air fryer basket. Cook at 350 degrees for 1-2 minutes or until golden. Repeat until all chimichangas have been made.

Nutrition

Serving: 0.75c | Calories: 838kcal | Carbohydrates: 26g | Protein: 21g | Fat: 75g | Saturated Fat: 53g | Cholesterol: 59mg | Sodium: 908mg | Potassium: 382mg | Fiber: 5g | Sugar: 6g | Vitamin A: 771IU | Vitamin C: 6mg | Calcium: 404mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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Sweet Potato Corned Beef Hash »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. AlinaKk

    April 27, 2017 at 12:46 pm

    Did you use the cooked flour tortillas that you usually would use for sandwich wraps?

    or did you use the uncooked ones? I have the uncooked ones

    Reply
    • Katie

      April 30, 2017 at 10:30 pm

      I used the cooked prepackaged wraps!

  2. Melissa

    August 10, 2013 at 9:09 pm

    Sorry to bother you again… I’ve made this recipe several times now because I adore chicken chimichangas, but each time I feel like I’m doing something wrong because after I stir in the shredded chicken and cheese, I still have far too much liquid and I have to strain the mixture before I fill the tortillas. Do you know what I’m doing wrong? This is so delicious, by the way.

    Reply
    • Katie

      August 13, 2013 at 10:47 am

      Hi Melissa, Sorry to read that… Maybe you need to simmer your sauce longer to reduce it down? The other thing I noticed in the recipe… do you remove the water after boiling the chicken? You should–that could be another reason why your getting too much liquid! Hope that helps and glad you enjoy this recipe so much! I love it and haven’t made it in a while–thanks for reminding me. I need to make them again soon!

  3. Melissa

    November 18, 2012 at 4:49 pm

    Do you really use one and a half onions? And why does the recipe say divided?

    Reply
    • Katie

      November 19, 2012 at 9:46 am

      Hi Melissa,

      Thank you for catching my error. You only need 1/2 onion, diced for this recipe. NO need to divide the onion either. It will cook in the enchilada sauce! Hope you enjoy this recipe as much as I do!

  4. Terri Truscello Miller

    February 02, 2012 at 10:03 pm

    I love chimichangas. Totally want to try this recipe out.

    Reply
  5. Kiran @ KiranTarun.com

    January 31, 2012 at 3:48 am

    I've never had chimichangas before — but love mexican flavors… that looks so delish, Katie 🙂

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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