Easy Chicken Chimichangas


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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!

four Chicken Chimichangas on a white plate next to two bowls of sauce

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.

a hand holding a chicken chimichanga with a bite taken out of it above fthree Chicken Chimichangas on a white plate next to two bowls of sauce

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
four Chicken Chimichangas on a white plate next to two bowls of sauce

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.

a hand using a spoon to put beans on shredded chicken on a flour tortilla with shredded cheese in the background

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.

a hand adding shredded cheese to beans on shredded chicken on a flour tortilla with shredded cheese in the background

Step 3

Fold each end of the tortilla toward the center.

a hand folding up the chicken chimichanga tortilla

Step 4

Then fold the bottom side of the tortilla over the center and roll the chimichanga closed.

a hand folding up the chicken chimichanga tortilla with shredded cheese next to it

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.

chicken chimichangas frying in oil in a skillet

More Easy Chicken Recipes You’ll Love

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!

a collage of a person holding a chimichanga and four Chicken Chimichangas on a white plate next to two bowls of sauce
Yield: 8 Chicken Chimichangas

Chicken Chimichanga

Chicken Chimichanga

This easy recipe for chicken chimichangas is going to have you forgetting restaurant's offerings. So tender, juicy and, frankly, fast, you're going to love it.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Place about 1 inch of vegetable oil in a pan and heat to 325 to 350 degrees.
  2. Lay out your flour tortillas flat on the table, placing about 2-3 tablespoons of shredded chicken in the center.
  3. On top of the chicken add a tablespoon of the beans.
  4. 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.
  5. Fold each end of the tortilla toward the center.
  6. Then fold the bottom side of the tortilla over the center and roll the chimichanga closed.
  7. Place chimichangas in the oil on the stove and cook for 5-6 minutes on each side or until lightly browned.
  8. Remove from the oil and drain while they cool before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 493Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 143mgSodium: 874mgCarbohydrates: 31gFiber: 3gSugar: 0gProtein: 34g

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