Servings
Font
Back
5.0 from 18 votes

Chicken Chimichangas Recipe

Mexican Monday just got easier thanks to this easy Chicken Chimichangas Recipe.

Prep Time
10 mins
Cook Time
15 hrs 10 mins
Total Time
15 hrs 25 mins
Servings: 8
Calories: 320 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 cups  pre-cooked shredded chicken
  • 1 can refried beans (16 ounces)
  • 1/2 cup diced onion
  • 1/2 cup Diced bell pepper
  • 2 cloves garlic minced
  • 1 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon 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)
  • oil for frying

Instructions

    Cup of Yum
  1. 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.
  2. Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
  3. 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.
  4. Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
  5. Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
  6. Sprinkle shredded Monterey Jack cheese on top of the mixture.
  7. Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
  8. Secure each chimichanga with a toothpick to keep it from unrolling while frying.
  9. Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
  10. Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
  11. Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
  12. 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.
  13. Remove the toothpicks before serving.

Notes

  • Baked Option:
  • Crock Pot Option: 
  •  
  •  
  •  
  •  
  •  
  • Do steps 1-8 from above, then follow:
  • Preheat the oven to 425°F.
  • Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
  • Brush the tops of the chimichangas with olive oil.
  • Bake for 15-20 minutes or until golden brown and crispy.
  • Place approximately 3 raw chicken breasts, onion, bell pepper, minced garlic, cumin, chili powder, dried oregano, salt, pepper, diced green chilies and salad verde in a crock pot. 
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours. 
  • Shred the chicken and stir in the refried beans.  Cook until heated through. 
  • Then follow steps 4-13 above.  

Nutrition Information

Calories 320kcal (16%) Carbohydrates 22g (7%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.03g Cholesterol 42mg (14%) Sodium 965mg (40%) Potassium 233mg (7%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 620IU (12%) Vitamin C 18mg (20%) Calcium 180mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.