Go Back
Chi-Chi's Chicken Chimichangas

Chi-Chi's Chicken Chimichangas Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp vegetable oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (10 oz) can diced tomatoes with green chilies, drained
  • ½ cup refried beans
  • 1 ½ cups shredded Monterey Jack cheese
  • 6 large flour tortillas (10-inch)
  • Vegetable oil for frying
  • Toothpicks
  • Sour cream, guacamole, and salsa for serving

Method
 

  1. Season chicken, sear in oil until 165°F, rest, then shred.
  2. In the same skillet, cook onion and bell pepper; add garlic and drained tomatoes. Fold in shredded chicken, refried beans, and cheese.
  3. Warm tortillas, fill each with about ¾ cup filling, fold sides in, roll tightly, and secure with toothpicks.
  4. Heat frying oil to 350°F; fry chimichangas in batches for 3 to 4 minutes until deep golden, then drain.
  5. Remove toothpicks, slice in half, and serve topped with sour cream, guacamole, and salsa.

Notes

The filling can be made a day ahead and refrigerated; let it come to room temperature before assembling. If you bake instead of fry, brush with oil and follow the directions in the FAQ above. Don’t forget to pull out the toothpicks before eating.