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Chicken Chimichangas
5 from 57 votes

Chicken Chimichangas

Chicken Chimichangas are deep-fried burritos filled with a seasoned chicken mixture, refried beans, and Mexican cheese. The filling includes sautéed onion and garlic in a spiced tomato and chicken broth sauce, combined with shredded chicken and sour cream. Rolled tightly in large flour tortillas, they fry until golden and crispy, offering a crunchy exterior with a moist, flavorful interior. Typically served with avocado, tomato, sour cream, or guacamole.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 1/2 cups chicken breast cooked, shredded
  • vegetable oil plus 2 tsp for sautéing, for frying
  • 1/2 cup yellow onion finely chopped
  • 1 clove garlic minced
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth low-sodium
  • 2 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 cup salsa bottled or fresh
  • 2 Tbsp sour cream plus more for topping
  • 1 3/4 cups refried beans homemade or store bought
  • 6 flour tortilla burrito size
  • 5 oz Mexican cheese blend 1 1/4 cups, shredded
  • avocado for serving (optional, guacamole and diced
  • tomato for serving (optional, guacamole and diced

Instructions

    Cup of Yum
  1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
  2. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
  3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
  4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
  5. Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
  6. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.

Notes

  • Rotisserie chicken works well for easy shredded chicken; alternatively use cooked and shredded boneless skinless breasts.
  • If using canned salsa, thin with a few tablespoons of water to loosen consistency.
  • A shredded Mexican cheese blend or mixing Monterey Jack and cheddar is suitable for melting in the filling.
  • Use toothpicks to hold chimichangas closed during frying to prevent spilling.
  • Nutritional values exclude additional toppings like guacamole or sour cream.