Description

This classic Chimichangas recipe features crispy deep-fried flour tortillas stuffed with a flavorful chicken and pinto bean filling, seasoned with chili powder, garlic, and fresh cilantro. Topped with shredded lettuce, salsa, sour cream, diced tomatoes, and extra cilantro, these chimichangas make a delicious and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken Filling

1 tablespoon vegetable oil
1 pound chicken breast (boneless, skinless, cut in cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
1 medium jalapeno (seeded and chopped)
½ tablespoon chili powder
½ teaspoon cayenne pepper
½ tablespoon garlic powder
½ tablespoon all-purpose flour
1 ½ cups chicken broth (plus extra if necessary)
2 tablespoon red wine vinegar
15 ounce pinto beans (drained and rinsed, 1 can)
2 tablespoon lime juice (freshly squeezed)
¼ cup fresh cilantro (chopped)

Chimichangas and Toppings

½ cup vegetable oil (or more if needed)
12 large flour tortillas (warmed)
1½ cups Monterey Jack cheese (shredded)
1 cup iceberg lettuce (chopped)
½ cup salsa
½ cup sour cream
½ cup tomatoes (diced)

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Instructions

Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and cook until no longer pink and slightly browned, about 5 to 7 minutes. Add chopped onions, minced garlic, and jalapenos; cook for another 3 to 4 minutes until onions soften.
Add Spices and Simmer: Stir in chili powder, cayenne pepper, garlic powder, and flour to coat the chicken evenly. Cook for 2 to 3 minutes stirring frequently. Deglaze the skillet with chicken broth and red wine vinegar, stir well, reduce heat to medium-low, and simmer for 10 minutes until most liquid evaporates.
Finish Filling: Add pinto beans, lime juice, and half of the chopped cilantro to the skillet. Cook for 3 more minutes until beans are heated through. Remove from heat.
Prepare Oil and Tortillas: In a large, deep skillet or cast iron skillet, heat about ½ inch of vegetable oil to 325°F. Warm the tortillas briefly in the microwave to make them pliable and prevent cracking during rolling.
Assemble Chimichangas: Place ¾ cup of the chicken and bean mixture onto the center of each tortilla along with 2 tablespoons of shredded cheese. Fold the sides in and roll tightly to enclose the filling. Repeat for all tortillas.
Fry Chimichangas: Carefully lower 4 chimichangas at a time into the hot oil. Fry for 2 minutes on each side or until golden brown and crispy. Remove and drain on a wire rack to maintain crispiness.
Serve: Arrange shredded lettuce on plates, spoon salsa over the lettuce, place chimichangas on top, then add dollops of sour cream and extra salsa. Sprinkle with diced tomatoes and the remaining cilantro as garnish. Serve immediately.

Notes

Use large burrito-sized flour tortillas to avoid tearing during rolling; warming them helps make folding easier.
If the chicken filling is too wet, drain excess liquid with a slotted spoon to prevent soggy chimichangas.
You can substitute chicken with shredded beef, pork, or rotisserie chicken for variety—avoid overstuffing to prevent breaking while frying.
For make-ahead convenience, assemble chimichangas and freeze before frying. Thaw in the refrigerator prior to cooking.
Maintain oil temperature at around 325°F for perfect frying: too low leads to greasy chimichangas, too high burns the exterior.
As a healthier alternative, brush assembled chimichangas with melted butter and bake at 425°F for 15–20 minutes until golden and crispy.

Nutrition

Serving Size: 1 chimichanga
Calories: 420 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 26 g
Cholesterol: 65 mg