You are going to be floored at how delicious these chicken chimichangas are that you can make at home. Move over Mexican restaurant, because these chimichangas are so much more flavorful!
Its like having an awesome chef right in your home–you!
And, you can make them in about 20 minutes, so it’s way faster than getting dressed, driving to the restaurant, waiting for a table–then ordering and waiting for them to bring you a chimi.
I mean, seriously?! Yummier and faster? I’m sold.
What You Need to Make Easy Chicken Chimichangas:
This is a very simple chicken recipe that’s no-fail. Seriously, anyone can make these, as long as you can follow some basic cooking instructions. Here’s what you need:
- 1 1/2 lbs chicken thighs and legs deboned, cooked & shredded
- 2 cups shredded cheddar and mozzarella mixed cheese
- 6-7 flour tortillas (you can use corn tortillas, but they don’t hold together as well, in my opinion)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 1/2 cups cooked black or pinto beans
How to Make Easy Chicken Chimichangas:
Step 1
Place about 1 inch of vegetable oil in a pan and heat to 325 to 350 degrees.
Lay out your flour tortillas flat on the table, placing about 2-3 tablespoons of shredded chicken in the center.
On top of the chicken add a tablespoon of the beans.
Step 2
Add about 1 tablespoon of cheese on top of the beans and spread the filling out from end-to end of the tortilla, leaving about 1/2 inch of room on each side.
Step 3
Fold each end of the tortilla toward the center.
Step 4
Then fold the bottom side of the tortilla over the center and roll the chimichanga closed.
Step 5
Place chimichangas in the oil on the stove and cook for 5-6 minutes on each side or until lightly browned.
Remove from the oil and drain while they cool before serving.
More Easy Chicken Recipes You’ll Love
Chicken Chimichanga
Ingredients
- 1 ½ lbs chicken thighs and legs deboned, cooked & shredded
- 2 cups shredded cheddar and mozzarella mixed cheese
- 6-7 flour tortillas, you can use corn tortillas, but they don’t hold together as well, in my opinion
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 ½ cups cooked black or pinto beans
Instructions
- Place about 1 inch of vegetable oil in a pan and heat to 325 to 350 degrees.
- Lay out your flour tortillas flat on the table, placing about 2-3 tablespoons of shredded chicken in the center.
- On top of the chicken add a tablespoon of the beans.
- Add about 1 tablespoon of cheese on top of the beans and spread the filling out from end-to end of the tortilla, leaving about 1/2 inch of room on each side.
- Fold each end of the tortilla toward the center.
- Then fold the bottom side of the tortilla over the center and roll the chimichanga closed.
- Place chimichangas in the oil on the stove and cook for 5-6 minutes on each side or until lightly browned.
- Remove from the oil and drain while they cool before serving.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy weeknight dinner ideas board on Pinterest so you can find it quick later!
