Mexican Monday just got easier thanks to easy Chicken Chimichangas Recipe. Flavorful and tender chicken is slow cooked to perfection making it super easy to make chimichangas any night of the week.
We are going to show you how to easily make the best chicken for these chicken chimichangas. It is the perfect Mexican recipe when you are going to be busy and need to come home to dinner. Plus, the meat really is so flavorful.
This recipe does not disappoint. It’s a game changer! You must also try this Beef Chimichangas or Crock Pot Smothered Burritos for other great recipes.
Table of Contents
Why We Love This Recipe
Chimichangas make a great weeknight meal or to feed a crowd. The crispy texture with amazing chicken makes this a family favorite. It is packed with layers of flavors and a great option to use leftover chicken.
Serve with your favorite Mexican Side Dishes for an amazing meal idea.
Ingredients
- Pre-Cooked Shredded Chicken – You can also use Rotisserie Chicken
- Refried Beans – Make homemade or use store bought
- Onion – We use white but you can also use a red onion.
- Minced Garlic – Learn How to Mince Garlic Cloves if using fresh
- Ground Cumin – Best Substitute for Cumin if you are out
- Flour Tortillas – Learn How to Make Homemade Flour Tortilla Recipe
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Chicken Chimichangas
Step 1 – In a large skillet, heat olive oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Step 2 Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
Step 3 – Stir in the refried beans, diced green chiles, and salsa verde. Cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
Step 4 – Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each. Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
Expert Tips
- Tortilla – Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Filling Tortilla – Divide the chicken mixture evenly in the tortilla but be carefully not overfilling. Secure with toothpick to keep the tortilla secured.
- Heat Oil – Before frying the tortilla make sure to heat the oil. This will create the best texture.
How to Make in Slow Cooker
- Step 1 – Place approximately 3 raw chicken breasts, onion, bell pepper, minced garlic, cumin, chili powder, dried oregano, salt, pepper, diced green chilies and salad verde in a crock pot.
- Step 2 – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3 – Shred the chicken and stir in the refried beans. Cook until heated through.
- Step 4 – Then follow recipe by placing in tortilla and frying them.
What to Serve with Chicken Chimichangas?
We like this Delicious Cilantro Lime Rice Recipe. It is so easy and packed with flavor. Another great idea is Crock Pot Refried Beans. They are so easy in the slow cooker and really tasty.
Slow Cooker Black Beans are also tasty. We have even added those with the slow cooker chicken breasts mixture to stretch the meat.
Chimichanga Topping Ideas
- Avocado
- Shredded Lettuce
- Tomatoes
- Queso
- Sour Cream
- Onion
- Shredded Cheese
- Quick Salsa Verde De Tomatillo Recipe
- Very Simple Guacamole Recipe
- The best pico de gallo recipe
- Fresh Lime Juice
- Fresh Cilantro
There are lots of tasty and easy options to try.
Can you Bake these Chimichangas?
Yes, you can easily bake these chimichangas instead of frying them.
- Preheat the oven to 425°F.
- Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the chimichangas with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
Frequently Asked Questions
Burritos contain rice and beans and wrapped in a tortillas. A chimichanga contains meat sauce and is wrapped in tortillas and then deep fried.
Yes, you can serve them with a Homemade Red Enchilada Sauce Recipe or Quick Homemade Salsa Verde Recipe. We like to maintain the crispy texture but are delicious either way.
Store the leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat the leftover Chicken Chimichangas Recipe in the oven or microwave. If you prefer to serve with the crispy texture, reheat in the air fryer.
Yes, you can use different type of meat to make this recipe. Ground beef or shredded pork would also be a great option for chimichangas.
More Easy Chicken Recipes
We love to hear from you. If you make this Chicken Chimichangas Recipe, please leave us a comment or a star review.
Chicken Chimichangas Recipe
Ingredients
- 2 cups pre-cooked shredded chicken
- 1 can refried beans (16 ounces)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic minced
- 1 Tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can diced green chiles (4 ounces)
- 1/2 cup salsa verde
- 1 cup Monterey Jack cheese (shredded)
- 8 large Flour Tortillas (10-inch)
- Oil for Frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
- Stir in the refried beans, diced green chiles, and salsa verde. Cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded Monterey Jack cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Notes
- Do steps 1-8 from above, then follow:
- Preheat the oven to 425°F.
- Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the chimichangas with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
- Place approximately 3 raw chicken breasts, onion, bell pepper, minced garlic, cumin, chili powder, dried oregano, salt, pepper, diced green chilies and salad verde in a crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken and stir in the refried beans. Cook until heated through.
- Then follow steps 4-13 above.