Chicken Chimichangas

10.24.2013

If there is one thing I know how to make, it’s a perfectly fried chimichanga. Chicken chimichangas may be super hard to make look “pretty” but they taste amazing!
Perfectly fried Chimichangas topped with guacamole

Cooking Classy… Chimichangas

Super classy I know :). I’ve said this before but really I don’t eat very “classy”. When I was trying to think of a food related blog name (back when I started this blog) it seemed like all the good ones were taken so Cooking Classy was the best I could come up with.

I know chimichangas aren’t exactly classy and they are super hard to make look pretty, but these chicken chimichangas taste amazing! And if there is one thing I know how to make, it’s a perfectly fried homemade chimichanga.

Growing up I lived on the bean and cheese chimichangas (honestly I don’t know if that would even be considered a chimichanga or just a fried bean and cheese burrito, but either way I’m hooked on those). My mom would make homemade chimichangas a lot because they were so quick and easy.

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Chicken Chimichangas sliced in half on plate with guacamole on top

Chicken Chimichangas Baked or Fried

With these chimichangas I decided to use chicken but they’d also be really good with shredded beef. If you wanted to make them a little bit healthier you could brush the chimichangas with a little bit of butter or oil and bake them in the oven (at 400 for 10 – 12 minutes on each side until golden brown) and cut back a little on the cheese.

Most of the time I use half extra virgin olive oil and half vegetable oil to fry chimichangas (just be careful the oil doesn’t get too hot and use a lower temp), so that’s another slightly healthier option. Enjoy!

 

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Chicken Chimichangas

5 from 1 vote

Yield: 6 chimichangas

Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts , cooked and shredded (3 1/2 cups)
  • 2 tsp olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic , minced
  • 1/2 cup tomato sauce
  • 1/2 cup water or chicken broth
  • 2 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 3 Tbsp salsa (optional)
  • 2 Tbsp sour cream , plus more for topping
  • 1 1/2 cups refried beans , homemade or store bought*
  • 6 burrito size flour tortillas
  • Vegetable oil , for frying
  • 5 oz . shredded Mexican cheese blend (1 1/4 cups)**
  • Guacamole , for serving

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes, adding in garlic during the last 30 seconds of sauteing. Add in tomato sauce, water, chili powder, cumin, paprika, coriander, salsa, and season with salt and pepper to taste. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender. Stir in sour cream and toss in chicken.
  2. Spread 1/4 cup refried beans onto the center of each tortilla, leaving a 2-inch border on the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the 2-inch ends up and then fold one side over the top and roll.
  3. Fill a pot with 1/2-inch vegetable oil and heat over medium-high heat. Once oil is hot (about 350 degrees on a deep fry thermometer), add filled tortillas (you should be able to fit 2 or 3 at a time so work in batches) and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side. Remove and drain on paper towels.
  4. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.
  5. *If using canned, I'd highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
  6. **I just used half monterey jack and half cheddar but a pre-shredded Mexican blend works fine too.

39 comments

  • Tiffany: HOLY COW!!! I made these last night, along with your Mexican rice, and let me say it was BETTER than our local Mexican restaurant!! My kids and hubby gobbled them up. Leftovers today for lunch were just as good. I had one left for my mom to eat for lunch, and she said she felt like she should leave me a tip! Thank you for the excellent recipe!! December 4, 2017 at 11:28am Reply

    • Jaclyn: Thanks Tiffany! So glad you loved them! December 4, 2017 at 11:36am Reply

  • Monique: Jaclyn – I made these last weekend and although they weren’t the prettiest looking meal (it was my first time frying…I will get better!), these were absolutely divine. And they even tasted better as left overs! Thank you for such a delicious recipe. My family really enjoyed this one! January 15, 2016 at 7:12pm Reply

  • jamie: Have you ever tried to make them ahead of time up to the point of frying and then just fry them later? i’m debating it but i didn’t know if it’d end in disaster!!! June 3, 2015 at 12:09pm Reply

    • Jaclyn: Yes I always do that with chimichangas, not these specifically but it shouldn’t be a problem at all. June 3, 2015 at 9:46pm Reply

      • Tayla: These look delicious! When you make them in advance, do you freeze them, or just make them like a day or 2 ahead and leave them in the fridge till ready to cook? September 29, 2016 at 12:13pm Reply

  • Amber: Best Chimichangas ever!! Have been loving your recipes. Wish you had a cookbook :-) January 5, 2015 at 6:59pm Reply

  • chelsea: How do you make your guacamole? It looks fantastic! March 30, 2014 at 12:59pm Reply

  • janet: Can these be baked vs. fried?

    Thanks, Janet March 29, 2014 at 6:24am Reply

    • Jaclyn: Yes, if you read the post above (the paragraphs between photos) it will mention how to do that. Hope you love them! March 29, 2014 at 9:30am Reply

  • Kathryn George: Hi Jacklyn, we made these just before Christmas as a “to-go” while we walked the Christmas lights. Once again your recipe was a HIT. Our family has been “blessed” at the table by your website. From Lasagna, to Soups, to tacos and now Chimi’s your recipes are batting a 1000 at this house (lots of ball players here :)). Thanks for all the time you put into each post….Each recipe has accompanied me on the counter on the iPad and Cooking Classy is now my best friend in the kitchen.

    Thanks! December 26, 2013 at 2:02pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my site Kathryn!! Thanks so much for letting me know :). January 12, 2014 at 9:11pm Reply

  • Emily: Made these last night! They were delicious!! Thanks for another great recipe! :-) November 21, 2013 at 3:06pm Reply

    • Jaclyn: I’m so happy to hear you liked these Emily! Thanks for coming back to leave a comment! November 21, 2013 at 3:30pm Reply

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