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crispy chicken chimichangas
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Chicken Chimichangas

Chicken Chimichangas are hearty, meaty, crispy on the outside and juicy on the inside! Made with shredded chicken, refried beans, spices and salsa, it can be either baked or fried.
Course Main Course
Cuisine Mexican
Keyword Chicken Chimichangas
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 servings
Calories 461kcal
Author Catalina Castravet

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 chicken broth low-sodium
  • 1 teaspoon chili powder or more
  • 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

Toppings:

  • Guacamole
  • Salsa
  • Sour cream
  • Lime

Instructions

  • Place a large non-stick skillet over medium-high heat and add the oil.
  • Once hot add onion and saute until tender, about 3-4 minutes. Add minced garlic, stir and saute 30 seconds.
  • Add in tomato sauce, chicken broth, lime juice, chili powder, cumin, paprika, oregano and salsa. Stir and bring mixture to a soft boil, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half, about 5-6 minutes.
  • Stir in cream cheese until combined, and add in chicken, stir until chicken is heated-through. Taste and adjust for salt, pepper, and level of spiciness. Remove from heat.
  • Spread 1/4 cup refried beans onto the center of each tortilla, make sure to leave about a 2 inch border to the edge. Layer with each with 1/2 cup of the chicken mixture and top with about 1/4 cup shredded cheese.
  • Fold the sides and roll into a tight wrap like you would do with a burrito, secure ends with toothpicks.
  • Add about 1-inch of vegetable or canola oil to a deep skillet or cast iron skillet, and heat over medium-high heat to 365 degrees F.
  • Once the oil is hot, add two of the fillet tortillas and fry until golden brown on each side. Remove from oil and drain excess oil on paper towels and remove toothpicks.
  • Repeat with the remaining chimichangas.
  • Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.

Nutrition

Calories: 461kcal | Carbohydrates: 30g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 1327mg | Potassium: 433mg | Fiber: 5g | Sugar: 7g | Vitamin A: 770IU | Vitamin C: 5mg | Calcium: 341mg | Iron: 3mg