Chicken Chimichanga

Name: Chicken Chimichanga
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g chicken breast (boneless, skinless); 0.5 tsp cumin powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 pinch red chili powder; 1 pinch salt (for chicken cooking water); 1 pinch black pepper; 0.75 cup dried pinto beans (soaked overnight); 2.5 cup water (for cooking beans); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 1 pcs jalapeño (seeded, minced); 2 tbsp oil; 2 pcs tomato (medium, diced, for salsa); 3 tbsp coriander leaves (chopped, for salsa); 1 tbsp lime juice; 0.75 cup cheddar cheese (shredded); 4 pcs flour tortilla (large, 10-inch); 4 tbsp sour cream (for serving)

RATING

4.6/5(145)

TASTE SCORE

9/10

Crispy, golden-fried flour tortilla stuffed with juicy shredded chicken, rich refried beans, and gooey melted cheese. This Tex-Mex classic is topped with a drizzle of tangy sour cream and fresh salsa, bringing together bold flavors and satisfying crunch in every bite.

PREP

25m

COOK

30m

SERVES

1 PIECE

705 cal

SERVINGS

METHOD · 8 STEPS

prep
Cook and shred the chicken.
Place chicken breasts in a saucepan, cover with water, add a pinch of salt, and boil until cooked through, about 15-20 minutes. Remove from water, let cool slightly, then shred with two forks.
pressure cook
Cook the pinto beans.
Drain the soaked beans and add them to a pressure cooker with 2.5 cups of fresh water. Cook on high pressure for 20 minutes. Let the pressure release naturally, then drain any excess liquid and roughly mash the beans with the back of a spoon.
TIPMash only partially — a mix of creamy and whole beans gives the best texture.
saute · ~5 min
Build the aromatic filling base.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add chopped onion and sauté until translucent (3-4 min).
3.Add minced garlic and jalapeño, cooking until fragrant (30 sec).
4.Stir in cumin powder, garlic powder, onion powder, red chili powder, salt, and black pepper. Cook for 30 seconds.
mix
Combine the chicken and bean filling.
1.Transfer the sautéed onion mixture to the pot of mashed beans.
2.Add the shredded chicken and mix everything together until well combined.
3.Warm the mixture through gently over low heat for 3-4 minutes.
prep
Make the fresh salsa.
In a small bowl, combine diced tomatoes, chopped coriander leaves, lime juice, and a pinch of salt. Stir well and set aside.
assemble
Fill and roll the chimichangas.
1.Lay a tortilla flat on a clean surface.
2.Spoon a quarter of the bean-chicken mixture onto the center of the tortilla.
3.Sprinkle a generous pinch of shredded cheddar cheese over the filling.
4.Fold the sides of the tortilla in over the filling, then roll tightly from bottom to top to form a secure package.
TIPDon't overfill — it will burst open while frying. A tight roll is key.
fry
Deep fry the chimichangas.
1.Heat 2 cups of oil in a deep pan to 350°F (175°C).
2.Carefully place the rolled chimichangas seam-side down into the hot oil.
3.Fry in batches, turning once, until golden brown and crispy on all sides, about 3-4 minutes per batch.
4.Remove with a slotted spoon and drain on paper towels.
TIPSeam-side down ensures it seals immediately and doesn't unroll.
serve
Plate and garnish.
1.Place a crispy chimichanga on each plate.
2.Top generously with the fresh salsa and a dollop of sour cream.
3.Serve immediately while hot and crunchy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry shredded chicken well with paper towels before mixing to prevent a soggy filling.
2
Let the refried bean mixture cool slightly before filling tortillas so the cheese doesn't melt prematurely.
3
Use a toothpick to secure the chimichanga seam before frying if the tortilla springs open.
4
For extra crunch, double-wrap the chimichanga in a second tortilla brushed with egg wash.
5
Make the salsa and bean-chicken filling up to 2 days ahead; assemble and fry just before serving.
6
Test oil temperature with a wooden chopstick – bubbles should immediately form around it.
7
Drain fried chimichangas on a wire rack instead of paper towels to keep the bottom crispy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Brush the assembled chimichangas with oil and bake at 425°F (220°C) for 15-18 minutes, turning once, for a lighter version that still delivers crunch.

spicy