Servings
Font
Back
0 from 18 votes

Chimichangas

These chimichangas are filled with shredded chicken, cheese, salsa, and refried beans. Pan fry, bake, and air fry instructions included.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 chimichangas
Calories: 435 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 ½ cups cooked shredded chicken
  • 1 (16-ounce) can refried beans
  • ¾ cup chunky salsa
  • ¼ cup diced white onion
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 8 large flour tortillas (10-inch tortillas are often called “burrito-sized”)
  • ½ cup Vegetable oil, if frying (less if baking or air frying)
  • For topping: pico de gallo, Mexican crema or sour cream, guacamole

Instructions

    Cup of Yum
  1. Combine the chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
  2. Assemble the chimichangas by layering ½ cup of the chicken filling onto the center of each tortilla, then top with ¼ cup of shredded cheese.
  3. Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.
  4. To fry: Heat ½ cup vegetable oil in a skillet or saute pan over medium-high heat until it reaches 350°F. Working in batches of 2, fry the chimichanges for 3 minutes, flipping halfway through, until the outsides are golden brown and crispy. Transfer to a plate lined with paper towels to absorb any excess oil.
  5. To bake: Brush the tops of the chimichangas with a little oil. Transfer them to a large baking sheet lined with parchment paper. Bake in a 400°F oven for 25 minutes or until golden brown and crispy.
  6. To air-fry: Brush the tops of the chimichangas with a little oil. Transfer them to the air fryer and air fry for 12 minutes at 380°F or until golden brown and crispy.
  7. Serve with Mexican crema or sour cream, pico de gallo or salsa, and guacamole if desired.

Notes

  • Chicken: Any cooked and shredded chicken will work. To save time, I like using a store-bought rotisserie chicken and shredding it at home, but you could also make your own shredded chicken if you prefer.
  • Cheese: I used Monterey Jack in this recipe, but your favorite shredded cheese works great. I like using cheddar, pepper jack, or extra sharp cheddar.

Nutrition Information

Serving 1chimichanga Calories 435kcal (22%) Carbohydrates 21g (7%) Protein 22g (44%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.05g Cholesterol 61mg (20%) Sodium 851mg (35%) Potassium 236mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 506IU (10%) Vitamin C 1mg (1%) Calcium 268mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 8chimichangas

Amount Per Serving

Calories 435

% Daily Value*

Serving 1chimichanga
Calories 435kcal 22%
Carbohydrates 21g 7%
Protein 22g 44%
Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0.05g 3%
Cholesterol 61mg 20%
Sodium 851mg 35%
Potassium 236mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 506IU 10%
Vitamin C 1mg 1%
Calcium 268mg 27%
Iron 2mg 11%

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