5 from 12 votes
Chicken Chimichangas Recipe
Chicken Chimichangas are deep-fried tortillas filled with a savory mixture of shredded chicken, refried beans, sautéed vegetables, green chiles, salsa verde, and melted Monterey Jack cheese. The filling is seasoned with cumin, chili powder, oregano, and garlic, cooked until hot then wrapped tightly in warm flour tortillas and fried or baked until the exterior is crisp and golden. This results in a crispy, flavorful Mexican-inspired dish suitable as a hearty meal.
Prep Time
10 mins
Cook Time
15 hrs 15 mins
Total Time
15 hrs 25 mins
Servings:
8
Calories:
320 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 cups chicken pre-cooked; shredded
- 1 can refried beans (16 ounces)
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 2 cloves garlic minced
- 1 Tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced green chiles (4 ounces)
- 1/2 cup salsa verde
- 1 cup Monterey jack cheese (shredded)
- 8 large flour tortillas (10-inch)
- cooking oil for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
- Stir in the refried beans, diced green chiles, and salsa verde. Cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded Monterey Jack cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Cup of Yum
Notes
- For a baked version, brush chimichangas with olive oil and bake at 425°F for 15-20 minutes until golden and crispy.
- Using a crockpot to cook the chicken and spices yields tender meat and makes shredding easier before mixing with beans and salsa.
- Warm tortillas before filling to make folding easier and prevent tearing.
- Secure chimichangas with toothpicks to keep them intact during frying or baking.
- Fry in oil heated to 350°F for best crispness and even cooking.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.03g
(2%)
Cholesterol
42mg
(14%)
Sodium
965mg
(40%)
Potassium
233mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
620IU
(12%)
Vitamin C
18mg
(20%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 965mg | 40% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.