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Chicken Chimichangas

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 350 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.
  3. 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.
  4. 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.
  5. Serve the chimichangas hot with the toppings of your choice.

Notes

  • To bake. Brush each chimichanga 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
  • 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 Information

Serving 6g Calories 350kcal (18%) Carbohydrates 19g (6%) Protein 22g (44%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 65mg (22%) Sodium 799mg (33%) Potassium 291mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 654IU (13%) Vitamin C 7mg (8%) Calcium 273mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 350

% Daily Value*

Serving 6g
Calories 350kcal 18%
Carbohydrates 19g 6%
Protein 22g 44%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 799mg 33%
Potassium 291mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 654IU 13%
Vitamin C 7mg 8%
Calcium 273mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.