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Here is the best Chicken Chimichanga recipe. This recipe is a nod to my favorite item on every Mexican menu: Chicken Chimichangas. I absolutely love them. I do always feel like the filling is a little lacking and that’s why I always request that my chimichanga be drenched in queso if it isn’t already. I wanted to make a chimichanga that was delicious on its own and moist. That’s another complaint sometimes is that the chicken gets dried out. Not with these though. These are dripping from juiciness and packed with flavor from all the vegetables and seasonings. The avocado is an optional ingredient. I loved that creamy texture on the inside. It’s almost like a little surprise bite.
If you’re looking for a chicken chimichanga recipe you can count on for weeknight meals, you’ve found it. If you’d rather go a healthier route without frying your tortilla, check out my cheesy chicken enchiladas recipe.
Tips for the Best Chicken Chimichangas
- Using a vegetable chopper to dice your veggies makes the job much easier and quicker.
- To easily cut kernels from the cob I place a small mixing bowl face down in a large one. Place the cob on top of the small upside-down bowl, hold the cob at the top with one hand and slice down to cut kernels off easily. The larger bowl catches the kernels.
- Either shred a rotisserie chicken or shred 3 chicken breasts if that’s what you have.
- Don’t overfill your tortillas with filling and cheese. If you’re worried about this, get burrito size tortillas.
- Preheat the oil the chimichangas will pan fry in over medium heat. Do not start on high and turn it down. You want all sides to get golden brown but also enough time pass for the cheese inside to melt.
- You’ll most likely have leftover filling. Just save that in Tupperware in the fridge!
Southwest Chicken Chimichangas
Ingredients
- 1 rotisserie chicken shredded
- 1 purple onion diced
- 1/2 red bell pepper diced
- 1 jalapeno diced
- 2 cloves of garlic minced
- 4 ears of corn kernels removed
- 1 c chicken stock
- 2 tsp chicken bouillon granules
- 2 tsp ancho chili powder
- 3 tsp garlic powder
- 3 tsp salt
- 1 tsp black pepper
- 3 tsp cumin
- 1 tsp paprika
- 1/2 c salsa garden fresh sweet onion
- 1/3 c black beans strained
- 1 avocado diced
- flour tortillas
- shredded cheese
Instructions
- Dice onion, red bell pepper and jalapeno.
- To a pan over medium heat add olive oil and drippings from the rotisserie chicken bag and cook the onion, red bell pepper and jalapeno for 15 minutes.
- While those cook, cut the kernels off 4 ears of corn, mince garlic and shred a rotisserie chicken or 3 chicken breasts.
- Add the minced garlic. Stir and cook 2 minutes.
- Add corn kernels, stir and cook 5 minutes.
- Add salsa, stir then add rotisserie chicken. Stir. Add seasonings and stir.
- Add black beans, stir.
- Add chicken stock and bouillon granules, stir and simmer for 5 minutes.
- Add diced avocado and gently stir.
- Add chicken filling and shredded cheese to warmed flour tortillas. Place filling and cheese on the side closest to you and not directly in the middle. Roll up and secure with a toothpick. The size of your tortillas will determine how much filling and cheese you can put in.
- Cook in a thin layer of preheated olive oil in a pan set over medium heat. Flip chimichangas every 20-30 seconds until all sides have a deep golden-brown color and are crisp on the outside.
- Set on paper towels to absorb any residual oil. Remove the toothpick(s) used to keep the tortilla closed.
- Cut in half if desired and serve with your favorite fixings.