0 from 6 votes
Chicken Chimichangas Recipe
Learn how to assemble and prepare delicious Chicken Chimichangas in the easiest way possible. These chimichangas are crisp on the outside with flavorful toppings and a meaty center full of tasty shredded chicken.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 6 people
Calories: 419 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- vegetable oil for frying
- ½ cup yellow onion diced
- ½ cup red bell pepper diced
- 2 cloves garlic minced
- ½ cup tomato sauce
- ½ cup low-sodium chicken broth
- ¼ cup salsa
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- salt & pepper to taste
- 2 tablespoons sour cream plus more for topping
- 3 ½ cups cooked shredded chicken
- ½ cup frozen corn
- 6 burrito size flour tortillas
- 1 ¾ cups refried beans
- 1 ½ cups shredded Mexican cheese blend
For Serving (optional):
- avocado
- sour cream
- salsa
- cilantro
- cotija cheese
- Queso
Instructions
- Heat 2 tsp oil in a large skillet set over medium-high heat. Add onion and bell pepper and saute 3-4 minutes, until golden and tender. Add garlic and saute 30 seconds, until fragrant.
- Add in tomato sauce, chicken broth, salsa, cumin, paprika, red pepper flakes, salt and pepper to taste. Bring to a low boil, then reduce heat and simmer for 5-6 minutes, stirring frequently until sauce has thickened and reduced by half. Taste and adjust seasonings, if necessary.
- Stir in sour cream, chicken, and corn; mix well and remove from heat, then allow to cool slightly.
- Spread a heaping ¼ cup refried beans onto the center of each tortilla, then top with ½ cup of the chicken mixture. Flatten the filling into rectangle shape with the back of a spoon, then top with 3 tablespoons shredded cheese. Fold the bottom of the tortilla snugly over the filling, then fold in the sides. Roll the chimichanga up to the top edge, forming a tight cylinder, and secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Fill a pot or heavy skillet with about 1-inch of cooking oil and heat over medium-high heat to 365℉. Place two chimichangas flap side down in the hot oil and cook 1-2 minutes of each side until golden brown.
- Remove and drain on paper towels, and remove toothpicks. Repeat frying with remaining chimichangas.
- Serve warm topped with sour cream, avocado, salsa, cilantro, cotija cheese and/or queso sauce.
Cup of Yum
Notes
- Storage: Store chicken chimichangas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store chicken chimichangas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
90mg
(30%)
Sodium
1108mg
(46%)
Potassium
481mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1000IU
(20%)
Vitamin C
20mg
(22%)
Calcium
271mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 90mg | 30% |
| Sodium | 1108mg | 46% |
| Potassium | 481mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 20mg | 22% |
| Calcium | 271mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.