Chimichanga Recipe

I’ve been making variations of this chicken chimichangas recipe for years and we never get sick of it. We’ve passed the basic recipe around to many of our friends and its become a favorite for everyone. Not surprising though because these chimichangas are DELICIOUS! I love how simple they are to make, and how adaptable they are.

Chimichanga is a Mexican appetizer or entre that includes a tortilla filled with a meat or bean mixture, typically deep fried to make it crispy on the outside. Chimichangas are basically deep-fried burritos. They’re usually served topped with salsa, sour cream, or guacamole, and a side of Mexican rice.

When I make chimichangas, I prefer to bake them or pan fry them in a little bit of oil, because it’s healthier, and I don’t usually have time to go through the effort and mess it takes to deep fry them.

Both burritos and chimichangas are popular Mexican recipes, and both are wrapped in a large flour tortilla. The biggest difference between the two dishes is that chimichangas are fried and burritos are not! Burritos also vary widely in terms of what is placed inside where chimichangas are usually filled with meat, beans, and cheese!

Add cooked chicken, refried beans, salsa, cheese and spices to a large mixing bowl and combine until smooth. Taste and adjust seasonings, if needed.

Divide the filling between the tortillas, placing a big spoonful on top of each. Fold it tightly, pulling the sides in, like a burrito.

At this point you can choose to bake them, toast them in a skillet, or deep fry them. Each of those methods will allow them to get a little crispy on the outside, just like we want them.

In place of the chicken you could substitute one pound cooked ground beef or ground turkey, steak, or add rice, corn or sautéed veggies to make them vegetarian.

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15-Minute Chimichangas

Make these Chimichangas with your leftover meat! Use chicken, pork, or beef to fill your Chimichanga, then fry or bake them up for a nice crispy tortilla.

Prep: 10min

Total: 15min

Ingredients:

• 1 lb shredded seasoned chicken, pork, or beef
• 1 cup chicken or beef broth (if needed)
• 6 large flour tortillas
• 1 cup shredded cheese
• oil for frying

Instruction:

1. Warm up your shredded meat in a frying pan, add a cup of chicken or beef broth if your meat is a little dry. Meat should be warm and moist.
2. Grab a tortilla, place it on a hard flat surface and add about ¼ cup of shredded meat to on side of the tortilla. Add cheese and other desired fillings including rice or beans if you would like.
3. Fold one end of the tortilla over the top of the filling, then fold the sides over the top. Continue folding until the chimichanga is secure and no fillings can escape.
4. Heat a ½ inch of vegetable oil in the frying pan over medium heat. Watch it close to be sure that it doesn’t get too hot. Fry your chimichanga until golden on all sides! Remove from heat and let rest.
5. Serve with sour cream, salsa, guacamole, lettuce, tomatoes, and any other toppings you would like!

Chicken Chimichangas

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, Saturated Fat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

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 leaves (, crushed)
• 1 teaspoon chili powder
• 1 cup shredded cheese (, cheddar or Mexican blend)
• 2 green onions (, chopped)
• 3 Tablespoons oil ((vegetable or canola oil))
• 6 large flour tortillas
• Salsa, sour cream and guacamole (, optional)

Instruction:

1. Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
2. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
3. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
4. Fold opposite sides over filling and roll up like a burrito.
5. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
6. For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
7. Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

Chicken Chimichangas {Baked or Pan Fried}

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 730 kcal, Carbohydrate 49 g, Protein 44 g, Fat 39 g, Saturated Fat 19 g, Cholesterol 131 mg, Sodium 2114 mg, Fiber 8 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 cups cooked and shredded chicken
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 cup salsa
• 2 cups Colby jack cheese (shredded)
• 2 ounces cream cheese (softened)
• 2 Tablespoons green onions (chopped)
• 1 15 ounce can refried beans
• 4 burrito size tortillas
• 1 tablespoon olive oil

Instruction:

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Beef Chimichangas

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware

Prep: 25min

Total: 40min

Yield: 1 dozen.

Nutrition Facts: calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.

Ingredients:

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chiles
• 1 can (4 ounces) chopped jalapeno peppers
• Oil for deep-fat frying
• 1-1/2 cups shredded cheddar cheese

Instruction:

In a large skillet, cook beef over medium heat, crumbling beef, until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chiles, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2-2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

How To Make Chimichangas | Cheesy Chicken Chimichangas | Chimichanga Recipe

FAQ

What is traditionally in a chimichanga?

What is chimichanga sauce made of?

What is the difference between a burrito and a chimichanga?