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Delicious golden-brown Chicken Chimichangas are displayed as the featured image for this recipe.

Easy Chicken Chimichangas

These Easy Chicken Chimichangas are crispy, golden tortillas filled with savory, seasoned chicken and melted cheese. This recipe provides step-by-step instructions for creating a delicious and satisfying Mexican-inspired meal at home, perfect for a fun and flavorful dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 1.5 cups shredded cheddar cheese, or your favorite cheese blend
  • 8 large flour tortillas
  • Vegetable oil, for frying
  • Sour cream, for topping
  • Guacamole, for topping
  • Salsa, for topping
  • Chopped cilantro, for topping

Equipment

  • Large Skillet
  • Spatula
  • Two forks (for shredding chicken)
  • Microwave or dry skillet (for warming tortillas)
  • Paper towel-lined plate
  • Thermometer (optional, for oil temperature)
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board

Method
 

  1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until browned and cooked through (internal temperature of 165°F). Remove and shred with two forks; set aside.
  2. Sauté the Vegetables: In the same skillet, add chopped onion and green bell pepper. Cook until softened, about 5-7 minutes.
  3. Combine and Simmer Vegetables: Stir in black beans, corn, and diced tomatoes and green chilies. Add taco seasoning and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Add Chicken: Add the shredded chicken back to the skillet. Stir and simmer for 5-10 minutes, allowing flavors to meld.
  5. Add Cheese: Remove from heat and stir in 1/2 cup shredded cheese.
  6. Assemble the Chimichangas: Warm tortillas slightly in the microwave or on a dry skillet to make them more pliable.
  7. Fill the Tortillas: Place about 1/2 cup of the chicken mixture in the center of each tortilla. Sprinkle with additional cheese.
  8. Fold and Roll: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
  9. Fry the Chimichangas: Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium-high heat. Carefully place the chimichangas in the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy. Fry in batches if necessary.
  10. Drain Excess Oil: Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.
  11. Serve: Serve hot and crispy with your favorite toppings (sour cream, guacamole, salsa, cilantro).

Notes

To prevent tortillas from tearing, warm them slightly before filling. To ensure chimichangas don't fall apart while frying, roll them tightly and seal the edges well; frying seam-down first is crucial. For extra crispiness, ensure the oil is hot enough (around 350°F) and don't overcrowd the pan. The chicken filling can be prepared 1-2 days in advance. Assembled chimichangas can be stored in the refrigerator for up to 24 hours before frying. Leftover chimichangas can be frozen for 2-3 months.