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Chicken Chimichangas

Chicken chimichangas are crispy, cheesy, and bursting with flavor! Perfect for a quick weeknight dinner or festive gathering.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Fried, Quick
Servings: 6 servings

Ingredients

  • 2 cups cooked chicken chopped or shredded
  • 1 can refried beans
  • 1/2 cup salsa your favorite kind
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano crushed
  • 1 teaspoon chili powder
  • 1 cup shredded cheese cheddar or Mexican blend
  • 2 green onions chopped
  • 3 tablespoons oil vegetable or canola, for frying
  • 6 large flour tortillas
  • salsa, sour cream, and guacamole optional, for dipping or topping

Instructions

Prepare the Filling

  • In a large mixing bowl, combine the chopped or shredded cooked chicken, refried beans, salsa, cumin, dried oregano, chili powder, shredded cheese, and chopped green onions. Stir thoroughly until all the ingredients are evenly mixed and the cheese is well distributed.

Assemble the Chimichangas

  • Lay out one flour tortilla on a clean surface. Spoon approximately 1/3 to 1/2 cup of the filling onto the center of the tortilla. Fold the sides inwards, then roll the tortilla tightly from one end to the other, making sure the filling is sealed inside. Repeat with the remaining tortillas and filling.

Heat the Oil

  • In a large skillet, pour in 3 tablespoons of vegetable or canola oil and heat over medium heat. The oil should be hot enough to sizzle a small piece of tortilla when placed in it but not smoking.

Fry the Chimichangas

  • Carefully place the rolled chimichangas seam side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to gently turn them to ensure an even, crispy crust all around.

Drain and Serve

  • Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to soak up any excess oil. Serve immediately with your choice of salsa, sour cream, and guacamole on the side.

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Spatula or Wooden Spoon
  • Paper Towels
  • Plate or tray

Notes

  • Seal the edges of the tortillas tightly to prevent chimichangas from falling apart during frying.
  • Use the right oil temperature to avoid greasy chimichangas; oil should sizzle but not smoke.
  • Warm tortillas slightly before assembling to make them more pliable and less likely to tear.
  • Leftover chimichangas can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • For a healthier variation, bake chimichangas at 400°F for 20-25 minutes instead of frying.