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5.0 from 3 votes

Chicken, Tomatillo, and Chipotle Chimichangas

These Chicken, Tomatillo, and Chipotle Chimichangas are kind of like bringing a taco truck into the comfort of your own kitchen. Flavorful and fried.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 chimichangas
Calories: 470 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • salt and pepper
  • 1 tablespoon olive oil
  • 2 boneless chicken thighs or breasts skinless
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 chipotle pepper finely chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon Coriander
  • 2 (15-oz) cans pinto beans drained and rinsed
  • 1 (28-oz) can Whole Tomatillos drained
  • 8 or 9 burrito-size flour tortillas
  • vegetable oil for frying
  • Toothpicks
To garnish:
  • Pico de Gallo
  • guacamole
  • sour cream
  • queso fresco
  • cilantro
  • fresh lime juice

Instructions

    Cup of Yum
  1. Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
  2. In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
  3. Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
  4. Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
  5. Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
  6. In a hide-sided skillet, add about a 1/2 inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
  7. Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
  8. Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
  9. Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
  10. Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.

Notes

  • If you are in a hurry, buy a rotisserie chicken and use 1 1/2 to 2 cups of shredded meat. Or use any cooked chicken!

Nutrition Information

Serving 1g Calories 470kcal (24%) Carbohydrates 60g (20%) Protein 22g (44%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 46mg (15%) Potassium 928mg (27%) Fiber 13g (52%) Sugar 7g (14%) Vitamin A 153IU (3%) Vitamin C 14mg (16%) Calcium 118mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 8chimichangas

Amount Per Serving

Calories 470

% Daily Value*

Serving 1g
Calories 470kcal 24%
Carbohydrates 60g 20%
Protein 22g 44%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 46mg 15%
Potassium 928mg 20%
Fiber 13g 52%
Sugar 7g 14%
Vitamin A 153IU 3%
Vitamin C 14mg 16%
Calcium 118mg 12%
Iron 5mg 28%

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