Chicken Chimichangas Recipe

5 from 6 votes

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

Prep Time10

Cook Time15 15

Total Time15 25

Course: Main Course

Cuisine: Mexican

Servings:

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

Expert Tips

Tortilla - Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
Filling Tortilla - Divide the chicken mixture evenly in the tortilla but be carefully not overfilling. Secure with toothpick to keep the tortilla secured.
Heat Oil - Before frying the tortilla make sure to heat the oil. This will create the best texture.

How to Make in Slow Cooker

Step 1 - 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.
Step 2 - Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 3 - Shred the chicken and stir in the refried beans. Cook until heated through.
Step 4 - Then follow recipe by placing in tortilla and frying them.

How to Bake Chicken Chimichanga

Yes, you can easily bake these chimichangas instead of frying them.

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.