Chicken Chimichangas
Crispy, golden-fried burritos stuffed with a savory shredded chicken and cheese filling. This Tex-Mex classic is wonderfully indulgent and perfect for a fun weeknight dinner, served with your favorite toppings.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook and Shred the Chicken
- b.Place chicken breasts in a saucepan and add enough water to cover them by an inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a gentle simmer.
- c.Cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- d.Remove the chicken from the water and let it cool on a cutting board for about 10 minutes. Using two forks, shred the chicken into fine pieces. Set aside.
- 2
Step 2
- a.Prepare the Savory Filling
- b.Heat 1 tbsp of oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- c.Add the minced garlic and cook for another minute until fragrant.
- d.Stir in the shredded chicken, drained green chiles, chili powder, cumin, oregano, salt, and pepper. Cook for 3-4 minutes, stirring frequently to combine all the flavors.
- e.Remove the skillet from the heat and stir in the shredded cheese until it's just melted and incorporated into the filling.
- 3
Step 3
- a.Assemble the Chimichangas
- b.Warm the tortillas in a microwave for 20-30 seconds or in a dry skillet to make them pliable and prevent cracking.
- c.Lay a tortilla flat. Spoon about a quarter of the chicken filling into the center, forming a horizontal line.
- d.Fold the left and right sides of the tortilla inward over the filling.
- e.Tightly roll the tortilla up from the bottom, creating a secure, rectangular packet. Secure the final flap with a toothpick if needed.
- 4
Step 4
- a.Fry to Golden Perfection
- b.In a heavy-bottomed pot or deep skillet, pour oil to a depth of about 1.5 inches. Heat over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy.
- c.Carefully place 1 or 2 chimichangas into the hot oil, seam-side down. Avoid overcrowding the pan to maintain the oil temperature.
- d.Fry for 2-3 minutes per side, turning gently with tongs, until they are deep golden brown and crispy all over.
- e.Remove the chimichangas from the oil and place them on a wire rack set over a baking sheet to drain excess oil and keep them crispy.
- 5
Step 5
- a.Serve and Garnish
- b.Remove any toothpicks before serving.
- c.Serve the chimichangas immediately while hot and crispy. Garnish with your favorite toppings such as sour cream, guacamole, salsa, shredded lettuce, or pico de gallo.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To save time, use a pre-cooked rotisserie chicken and shred the meat.
- 2Ensure the oil is at the correct temperature. If it's too cool, the chimichangas will be greasy; if it's too hot, they will burn before the inside is warm.
- 3Don't overfill the tortillas, as this can cause them to burst open while frying.
- 4Warming the tortillas before rolling is a crucial step to prevent them from cracking.
- 5For best results, drain the fried chimichangas on a wire rack, not paper towels, to keep the bottom from getting soggy.
- 6These can be assembled up to a day ahead and refrigerated. Fry just before serving for the best texture.
Adapt it for your goals.
Healthier Option
For a lighter version, bake the chimichangas. Brush them with melted butter or oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.
Air Fryer MethodAir Fryer Method
Brush the assembled chimichangas with oil and air fry at 380°F (190°C) for 10-12 minutes, flipping halfway, until crispy and golden brown.
Different FillingDifferent Filling
Substitute the chicken with shredded beef (carne asada), pulled pork (carnitas), or a vegetarian filling of black beans, corn, and bell peppers.
Smothered 'Wet' StyleSmothered 'Wet' Style
After frying, place the chimichangas in a baking dish, top with enchilada sauce and more cheese, then bake until the cheese is bubbly and melted.
Why this is on our healthy list.
Excellent Source of Protein
The chicken breast provides high-quality lean protein, which is essential for muscle building, tissue repair, and maintaining a healthy metabolism.
Provides Sustained Energy
The flour tortillas are a source of carbohydrates, which the body uses as its primary fuel source, providing the energy needed for daily activities.
Contains Essential Minerals
Ingredients like cheese and chicken contribute essential minerals such as calcium for bone health and selenium, an antioxidant that supports immune function.
Frequently asked questions
A single homemade chicken chimichanga can have between 500 to 700 calories, depending on the size, specific ingredients, and amount of oil absorbed during frying. Restaurant versions are often larger and can be significantly higher in calories.