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Homemade Chicken Chimichangas photo

Chicken Chimichangas

Crispy fried chimichangas stuffed with seasoned chicken, beans, and cheese for a satisfying meal.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Spatula or spoon
  • Measuring Spoons
  • Measuring Cups
  • deep pot or deep fryer
  • Tongs or slotted spoon
  • Toothpicks
  • baking sheet (if baking)

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 teaspoons garlic minced
  • 1 jalapeño pepper diced, seeds removed
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tomato chopped
  • 2 teaspoons cilantro chopped
  • 2 cups shredded rotisserie chicken
  • 0.25 cup sour cream
  • 6 10-inch flour tortillas warmed
  • 1 15-ounce can refried beans
  • 1.5 cups shredded Monterey Jack cheese
  • shredded lettuce for serving
  • tomatoes for serving, chopped
  • sour cream for serving
  • fresh cilantro for serving
  • Monterey Jack cheese additional for serving if desired

Instructions
 

  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
  • Add the chopped onion, minced garlic, and diced jalapeño; cook until softened, about 3–4 minutes.
  • Stir in 1½ teaspoons chili powder, 1 teaspoon cumin, ¼ teaspoon cinnamon, and 1 teaspoon salt and cook briefly to bloom the spices.
  • Add the chopped tomato and 2 teaspoons chopped cilantro; cook 2–3 minutes until the tomato softens.
  • Stir in 2 cups shredded rotisserie chicken and ¼ cup sour cream; cook until heated through and well combined.
  • Spoon a few tablespoons of refried beans down the center of each warmed 10-inch tortilla.
  • Top each with about 1/6 of the chicken mixture and ¼ cup shredded Monterey Jack cheese.
  • Fold the sides of each tortilla toward the center and roll into a tight burrito shape; secure with toothpicks if needed.
  • Pour 1–2 inches of oil into a heavy pot and heat to 350°F (175°C). Fry 1–2 chimichangas at a time for 3–4 minutes, turning once, until golden brown.
  • Drain on paper towels and remove toothpicks. Serve hot with shredded lettuce, chopped tomatoes, sour cream, fresh cilantro, and additional cheese as desired.

Notes

  • To bake: brush chimichangas with oil and bake at 450°F for 8 minutes, flip, then bake 5–8 more minutes.
  • To freeze: assemble without frying, wrap tightly, and freeze up to 6 months.
  • Thaw frozen chimichangas before frying or bake at 425°F for 35–40 minutes.
  • Store leftovers in the fridge up to 3–4 days or freeze up to 2 months.
  • Reheat briefly in the microwave, then crisp in a 350°F oven for about 10 minutes.