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A close-up showcases golden-brown Chicken Chimichangas, ready to be enjoyed.

BEST CHICKEN CHIMICHANGAS EVER

Transform ordinary burritos into golden, crispy Chicken Chimichangas! This recipe focuses on controlling moisture, using high heat, and employing the right amount of fat to achieve that perfect, satisfying crunch. Serve with your favorite toppings for a delicious and crowd-pleasing meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper any color
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 1/4 cup chopped cilantro
  • 8 large flour tortillas burrito size
  • Vegetable oil, for frying or cooking spray for baking
  • Optional Toppings: Sour cream, guacamole, salsa, shredded cheese

Equipment

  • Large Skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Fork
  • Tongs
  • Paper towels
  • Baking sheet (optional)
  • Parchment paper (optional)
  • Oven (optional)
  • Deep fryer (optional)

Method
 

  1. Cook chicken breasts using your preferred method (boiling, baking, or grilling). Once cooked, shred the chicken using two forks.
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Add shredded chicken, black beans, corn, Rotel, and taco seasoning to the skillet. Stir well to combine.
  4. Pour in chicken broth and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Stir in cilantro and remove from heat. Allow the filling to cool slightly.
  6. Warm tortillas slightly (this makes them more pliable and less likely to tear). Place about 1/2 cup of chicken filling in the center of each tortilla.
  7. Fold in the sides of the tortilla, then tightly roll up from the bottom, like a burrito.
  8. For frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place chimichangas seam-side down in the hot oil (work in batches to avoid overcrowding the pan). Fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
  9. For baking: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
  10. Serve immediately with your favorite toppings.

Notes

For best results, ensure the chicken filling is not too wet. Drain canned ingredients thoroughly. Warming the tortillas before filling makes them more pliable. Chimichangas can be stored in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results. For a spicier filling, add a pinch of cayenne pepper or use hot taco seasoning.