Chicken Chimichanga
Crispy, golden-fried burritos stuffed with a savory shredded chicken and cheese filling. This Tex-Mex classic is incredibly satisfying, with a crunchy exterior and a warm, flavorful center. Perfect for a fun weeknight dinner!
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Savory Chicken Filling
- b.Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
- c.Stir in the minced garlic and jalapeño. Cook for 1 minute more until fragrant.
- d.Add the shredded chicken, chili powder, ground cumin, dried oregano, salt, and pepper. Stir continuously for 1-2 minutes to toast the spices and coat the chicken.
- e.Pour in the tomato sauce and stir to combine. Simmer for 2-3 minutes until the sauce has slightly thickened. Remove the skillet from the heat.
- f.Allow the filling to cool for at least 5-10 minutes. Once cooled, stir in the shredded Monterey Jack cheese until evenly distributed.
- 2
Step 2
- a.Assemble the Chimichangas
- b.Warm the tortillas in a microwave for 20-30 seconds or in a dry skillet to make them soft and pliable.
- c.Lay one tortilla flat. Spoon approximately one-quarter of the chicken filling in a line onto the lower third of the tortilla, leaving a 2-inch border on the sides.
- d.Fold the bottom edge up and over the filling, pulling it back snugly.
- e.Fold in the left and right sides toward the center, creating an envelope shape.
- f.Roll the tortilla up tightly from the bottom to form a compact, sealed burrito. Secure the final seam with a toothpick to prevent it from unrolling.
- 3
Step 3
- a.Fry to Golden Perfection
- b.Pour about 2 inches of canola oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). Use a thermometer for accuracy.
- c.Working in batches of one or two, carefully place a chimichanga into the hot oil, seam-side down.
- d.Fry for 2-3 minutes per side, using tongs to turn gently, until it is deep golden brown and crispy all over.
- e.Carefully remove the chimichanga from the oil and place it on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
- 4
Step 4
- a.Garnish and Serve
- b.Repeat the frying process with the remaining chimichangas.
- c.Carefully remove all toothpicks before serving.
- d.Serve immediately while hot and crispy. Garnish with your favorite toppings such as sour cream, guacamole, pico de gallo, or extra cheese.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a rotisserie chicken to save significant time on cooking and shredding.
- 2Do not overfill the tortillas. This makes them difficult to roll and more likely to burst open during frying.
- 3Oil temperature is crucial. Too cool, and they become greasy; too hot, and the outside burns before the inside is heated through. A kitchen thermometer is your best friend here.
- 4Let the filling cool before adding the cheese and rolling. A hot filling can make the tortilla soggy and prone to tearing.
- 5For a healthier, non-fried version, bake the chimichangas. Brush them with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp.
- 6Draining the fried chimichangas on a wire rack instead of paper towels prevents the bottom from becoming soggy.
Adapt it for your goals.
Filling
Substitute the shredded chicken with shredded beef (barbacoa), pulled pork (carnitas), or seasoned ground beef for a different flavor profile.
VegetarianVegetarian
Create a vegetarian filling with a mix of black beans, pinto beans, corn, sautéed bell peppers, and onions. Add extra cheese to bind it together.
Spice LevelSpice Level
Adjust the heat by keeping the seeds in the jalapeño, adding a pinch of cayenne pepper to the filling, or using a spicy cheese blend like pepper jack.
Why this is on our healthy list.
Rich in Protein
The combination of chicken and cheese provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
Energy Source
The flour tortilla is a primary source of carbohydrates, which your body uses as its main fuel source, providing the energy needed for daily activities.
Metabolism-Boosting Spices
Ingredients like chili powder and jalapeños contain capsaicin, a compound known to have a mild metabolism-boosting effect and anti-inflammatory properties.
Frequently asked questions
A single homemade chicken chimichanga can have between 600 to 750 calories, depending on the size of the tortilla, the amount of cheese, and the toppings used. This estimate includes the oil absorbed during frying.