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Chicken Chimichangas Recipe

Chicken Chimichangas Recipe

Crispy, golden Chicken Chimichangas packed with a savory chicken filling, perfect for a quick and easy weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling:
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper (any color) diced
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chilies undrained
  • 1 packet taco seasoning
  • 1/2 cup shredded cheddar cheese
For the Chimichangas:
  • 8 large flour tortillas
  • vegetable oil for frying (or cooking spray, for baking)
  • sour cream optional toppings
  • guacamole optional toppings
  • salsa optional toppings
  • shredded lettuce optional toppings

Equipment

  • Large Skillet
  • Oven

Method
 

  1. Cook the chicken: Cook the chicken by method of your preference. Cut into small cube size.
  2. Sauté the vegetables: Heat olive oil in a large skillet. Add the onion and bell pepper and cook until softened.
  3. Combine the filling: Add the cooked chicken, black beans, diced tomatoes and green chilies, and taco seasoning to the skillet.
  4. Mix well and simmer: Stir to combine and simmer for 5-10 minutes, allowing the flavors to meld.
  5. Add cheese: Stir in the shredded cheddar cheese until melted.
  6. Assemble the chimichangas: Warm the tortillas slightly to make them more pliable. Place about 1/2 cup of the chicken filling in the center of each tortilla.
  7. Fold and roll: Fold in the sides of the tortilla, then roll it up tightly, burrito-style.
  8. Fry or bake: Heat vegetable oil in a large skillet over medium-high heat. Fry the chimichangas until golden brown and crispy on all sides. Alternatively, spray the chimichangas with cooking spray and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through.
  9. Serve immediately: Top with your favorite toppings and enjoy!

Notes

For extra crispy chimichangas when frying, make sure the oil is hot enough before adding them. Don't overcrowd the pan, and turn them frequently to ensure even browning. When baking, use a baking rack to elevate the chimichangas, allowing air to circulate and crisp them up. To prevent soggy chimichangas, avoid overfilling the tortilla. A half-cup of filling is typically sufficient. If you want a creamier filling, add a dollop of sour cream or cream cheese to the mixture before assembling. Feel free to customize the filling to your liking! You can add corn, olives, different types of cheese, or even a dash of hot sauce for extra heat. For a vegetarian version, substitute the chicken with crumbled tofu or extra black beans. Serve immediately to enjoy the ultimate crispiness.