Chicken Chimichanga Recipe

white plate with fried burrito topped with sour cream, gaucaumole, and diced tomatoes on top.

Chicken Chimichanga Recipe

Make my delicious homemade Chicken Chimichanga recipe 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!

Course Main Course

Cuisine Mexican

Diet Low Salt

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 838kcal

Author Katie

Equipment

Stove Top
1 Large Skillet
1 Tongs
1 Silicone Spatula

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

Toppings for Chimichangas

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.

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