I rarely make fried food but when I do, I go all the way and these chimichangas are so worth the indulgence! Shredded chicken cooked in a rich tomato sauce, creamy refried beans and tangy cheeddar cheese are the perfect filling for this wonderful crispy flour tortilla bundle.
But what is a chimichanga? Chimichanga is basically a fried burrito. Burritos are Mexican and Chimichangas are Tex-Mex. That is all I care to know. Doesn’t matter who came up with them, they are just delicious, filling, comforting, and feel like I am at a party every time I eat them.
What you need to make Chicken Chimichangas
Burrito Size flour tortillas. I am lucky enough to get fresh flour tortillas from my grocery store bakery. These are much softer and pliable than the ones you buy in the bread aisle. If you can’t find fresh, just wrap the store bough tortillas on paper towels and microwave them for 30 seconds to make them softer.
Cooked shredded chicken. I love using rotisserie chicken for this recipe.
Canned Pinto Beans. Refried beans will work great too.
Shredded Cheddar cheese
Tomatoes
Onions
Garlic
Tomato Paste
Salt, pepper, cumin, and chili powder
For serving: Shredded lettuce, sour cream, pico de gallo and salsa.
Helpful Tips and Tricks
These chimichangas are great to make ahead! You can make the burritos the day before and keep them tightly cover in the refrigerator until ready to fry. Just let them sit on the counter for a few minutes to bring them to almost room temperature before placing them in the hot oil.
They are also freezer friendly! This recipe makes about 10 chimichangas. If you have leftovers Just individually wrap each chimichanga in saran wrap and place them in a zip top back. When you are ready to eat, you can quickly warm them up in the microwave (they will be soft) or air fryer to make them crispy.
Other Cooking methods
Oven Bake: Lightly brush the chimichangas with olive oil and place them on baking sheet. Bake in a 400-degree preheated oven for about 20 minutes or until golden brown.
Air Fryer: Spray the basket of the air fryer with cooking spray and arrange the chimichangas in the basket on a single layer. Spray the chimichangas with cooking spray and cook for 5 minutes at 400 degrees. Flip the chimichangas and spray again. Cook for an additional 5 minutes or until golden brown.
How to serve Chimichangas
I like to really taste the chicken and beans in my chimichanga so I always go light with the toppings. Fresh iceberg lettuce, sour cream, pico de gallo and salsa are my favorite toppings but the choices are endless. Guacamole, queso, salsa verde. All delicious.
Since there are beans already inside the chimichanga, I serve them with a side of Mexican rice. You can’t go wrong with that!
Recipe for my Mexican Rice Here
Ingredients
- 10 burrito size flour tortillas
- 3-4 cups cooked shredded chicken (preferably rotisserie)
- 2 cans pinto beans or refried beans
- 2 ½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 lb Roma tomatoes, diced
- 1 small onion, roughly chopped
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- Oil for frying
- Lettuce, sour cream and salsa for serving
Instructions
- In a large skillet heat 1 tablespoon of olive oil on medium high heat and add the pinto beans. Season well with salt and pepper (refried beans are already seasoned). Smash the beans with the back of the spoon or potato masher until smooth. Set aside to cool.
- In a separate large skillet heat 1 tablespoon of olive oil on medium high heat and add the tomatoes and onions. Cook until tender. Add the tomato paste, garlic and spices and cook for another minute.
- Transfer the vegetables to a food processor or blender and puree until smooth. Return the sauce to the skillet and add the shredded chicken. Stir until well incorporated and remove from the heat.
- To assemble the chimichangas place a tortilla on a clean surface and spoon about ¼ cup of beans onto the center leaving about a 2 inch border to the edge of tortilla. Add about 1/3 cup of chicken and top with ¼ cup shredded cheddar cheese.
- Fold the two sides in and roll the tortilla tightly like rolling a burrito. Secure the seams with toothpicks. Repeat with the rest of the tortillas.
- Heat a heaving bottomed skillet and add enough oil to barely cover the bottom of the skillet. Place the chimichangas seam side down and fry turning constantly for an even golden-brown color (about 2 minutes per side). Work in batches.
- Place the fried chimichangas on a plate lined with a paper towel to drain the excess of oil. Remove the toothpicks.
- Serve immediately with shredded lettuce, sour cream, and salsa.
