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:

Cost: $12.07 Recipe, $1.51 per Serving

In a large skillet, heat 1 Tbsp olive oil over medium heat.
Add ½ cup diced onion, ½ cup diced bell pepper, and 2 minced garlic cloves. Sauté for approximately 5 minutes until softened.
Add 2 cups shredded cooked chicken, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp dried oregano, 1 tsp salt, and ½ tsp black pepper. Stir and cook for 2–3 minutes.
Stir in 1 can (16 oz) refried beans, 1 can (4 oz) diced green chiles, and ½ cup salsa verde. Cook for 3–5 minutes until heated through.
Remove the mixture from the heat and allow it to cool slightly.
Warm 8 large flour tortillas in the microwave for 20–30 seconds to make them easier to fold.
Divide the chicken and bean mixture evenly among the tortillas, placing the filling in the center of each tortilla.
Sprinkle 1 cup shredded Monterey Jack cheese evenly over the filling.
Fold the sides of each tortilla inward and roll tightly into a burrito shape.
Secure each chimichanga with toothpicks to prevent unrolling.
Heat about 1 inch of oil in a large skillet or deep fryer to 350°F.
Carefully place the chimichangas seam-side down into the hot oil, working in batches if needed.
Fry for 2–3 minutes per side until golden brown and crispy.
Remove the chimichangas with tongs or a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Remove all toothpicks before serving.
Serve warm and enjoy.

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.