Categorized:

  • Main Dish
  • Mexican and Southwestern
  • Poultry
  • Videos

Tagged:

  • cheddar cheese
  • chicken
  • chili powder
  • cumin
  • garlic
  • mexican
  • monterey jack cheese
  • onions
  • paprika
  • sour cream
  • tomato sauce
  • tortillas
  • vegetable oil
Chicken Chimichanga on a plate. It's drizzled with sour cream, garnished with cilantro and served with tomatoes and guacamole on the side. - 1

Chicken Chimichangas

Ingredients

  • 3 1/2 cups cooked shredded chicken breasts*
  • Vegetable oil for frying, plus 2 tsp for sautéing
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 2 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 cup salsa** (bottled or fresh)
  • 2 Tbsp sour cream, plus more for topping
  • 1 3/4 cups refried beans, homemade or store bought*
  • 6 burrito size flour tortillas
  • 5 oz shredded Mexican cheese blend (1 1/4 cups)***
  • Guacamole and diced tomatoes, for serving (optional)

Instructions

  • Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
  • Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
  • Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
  • Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
  • Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
  • Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.

Notes

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