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!
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
- 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
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
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
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.
FAQs
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.
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.
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).
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.
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
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!
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Chicken Chimichangas
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 tbsp 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
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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
I used the cooked prepackaged wraps!
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.
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!
Do you really use one and a half onions? And why does the recipe say divided?
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!
I love chimichangas. Totally want to try this recipe out.
I've never had chimichangas before — but love mexican flavors… that looks so delish, Katie 🙂