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Homemade Chicken Chimichangas Recipe photo

Chicken Chimichangas Recipe

Crispy, cheesy chicken chimichangas filled with a zesty tomato-lime chicken mixture and refried beans.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • large non-stick skillet
  • Spoon or spatula
  • Measuring cups and spoons
  • deep skillet or cast iron skillet
  • Paper Towels
  • Toothpicks

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 tablespoon canola oil plus more for frying
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon lime juice
  • 1/2 cup tomato sauce
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon chili powder or more to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground oregano
  • 1/2 cup salsa
  • 1/4 cup cream cheese
  • 2 cups refried beans
  • 6 burrito-size flour tortillas
  • 2 cups shredded Mexican cheese blend
  • guacamole for serving
  • salsa for serving
  • sour cream for serving
  • lime for serving

Instructions
 

  • Heat 1 tablespoon canola oil in a large non-stick skillet over medium-high heat until shimmering.
  • Add the finely diced onion and sauté until tender, about 3–4 minutes, then add the minced garlic and cook 30 seconds more.
  • Stir in tomato sauce, chicken broth, lime juice, chili powder, cumin, smoked paprika, oregano, and 1/2 cup salsa; bring to a gentle boil.
  • Reduce heat and simmer, stirring frequently, until the sauce thickens and reduces by about half, about 5–6 minutes.
  • Stir in the cream cheese until melted and smooth, then add the shredded cooked chicken and stir until heated through; season to taste with salt, pepper, and extra chili powder if desired. Remove from heat.
  • Spread about 1/4 cup refried beans in the center of each tortilla, leaving a 2-inch border, then top each with about 1/2 cup of the chicken mixture and approximately 1/4 cup shredded cheese.
  • Fold the sides of each tortilla over the filling and roll tightly like a burrito; secure the ends with toothpicks.
  • Pour about 1 inch of canola or vegetable oil into a deep skillet and heat over medium-high until the oil reaches about 365°F (or is hot enough to sizzle a small piece of tortilla).
  • Fry two chimichangas at a time until golden brown on each side, then transfer to paper towels to drain and remove toothpicks.
  • Repeat with the remaining chimichangas and serve warm topped with guacamole, salsa, sour cream, and lime wedges.

Notes

  • Use cooked shredded chicken from rotisserie or leftover chicken.
  • Adjust chili powder to desired heat level.
  • Do not overfill tortillas to avoid bursting when frying.
  • Heat oil to proper temperature for crispy chimichangas.