Chicken Chimichanga Recipe For Two (Pan-Fried & Baking Instructions)

One of my favorite menu items at our local Mexican restaurant is a Chicken Chimichanga. A large flour tortilla filled with rice, beans, shredded chicken and cheese.

Then it is folded and dropped in a deep fryer so that when it comes to the table it is nice and crispy. Served with a little crema and salsa on top and you have a delicious and satisfying meal.

Although, it isn’t the healthiest option on the menu. Because they are deep fried I don’t order it very often. Instead, I will opt for chicken fajitas or chicken and Mexican rice.

However now that I have learned to make them at home without using a deep fryer, it is my go to Tex-Mex recipe. Instead of dropping them in oil, I either pan-fry them or let them bake in the oven until they become nice and crispy.

This allows me to get all the flavor without the unnecessary fat and calories. Best of all, I can get this dish made in under 15 minutes!

That is of course thanks to a few store-bought ingredients.

INGREDIENTS

Rotisserie Chicken – You you will need 1 1/2 cups of cooked and shredded chicken. Although you could cook a chicken breast and make your own shredded chicken, I prefer to use leftover rotisserie chicken to make my Chimichangas.

Rotel Tomatoes – Although this is a brand name, the diced tomatoes with green chiles give the filling a ton of flavor. You will need 1/2 can, so be sure to use the other half of the can for my Ground Beef and Rice Fiesta recipe.

Refried Beans – Use your favorite variety of refried beans. Then save the remaining can and heat it per the instructions and serve it as a side dish to get the authentic restaurant experience.

Salsa – The salsa is included in the filling. Therefore use your favorite brand of salsa. However, be sure to save a little so you can serve it on the side for even more flavor.

Seasonings – Classic Tex-Mex seasonings are used to ramp up the flavor. Cumin, oregano and chili powder are used to provide that classic taste in the filling.

Steps To Making A Chicken Chimichanga

1. Shred or Chop The Chicken. If you want to make this dish in only 15 minutes use the meat from a rotisserie chicken or drained canned chicken.

2. Heat The Chicken. Because this recipe comes together so quickly, the chicken will need to be heated. This is simply done in a small skillet on the stove.

3. Combine The Ingredients. In a medium size bowl add the remaining ingredients. Then when the chicken is heated through add the meat to the bowl and mix until well incorporated.

4. Assemble. Divided the filling between two large flour tortillas. If you have the Fajita size tortillas you will be able to make 3 chimichangas. Then roll into a burrito and place them seam side down on a plate.

5. Cook. For a quick meal brown the outside of the tortilla in a little oil placed inside a hot skillet. Just be sure to turn them frequently and within seconds so they don’t brown too much. This process literally takes just a few seconds on each side.

If you have more time you can also bake the chicken chimichangas. Place them seam side down in a small baking dish that has been sprayed with non-stick cooking spray. Then brush a little olive oil over the top and sides of the tortilla so that they brown evenly as they bake. Bake at 400°F for 25-30 minutes.

6. Serve. Serve with your favorite burrito toppings and with a side of rice and refried beans for the true Mexican restaurant experience.

How To Fold A Chimichanga

The most difficult step in this recipe is to fold the tortilla so that filling doesn’t come out. However, this is actually an easy process because they are not going into a deep fryer.

Start by heating the tortillas for 10 seconds in the microwave or in a warm skillet. This will make the tortillas more pliable and easy to fold.

Place your chicken chimichanga filling across the tortilla sideways (left to right), leaving at least an inch on each side. Make sure you don’t fill it too much or it will be too difficult to fold.

After filling, fold the left and right side in and slightly over top of each edge of the filling. The folds should be indented towards the center of tortilla so that when it is folded the edges don’t stick out.

While holding the sides down and inward, fold the bottom flap (the one closest to your body) up and tightly over the filling. Then roll the covered filling over and on top of the remaining flap. While the chimichanga is set seam side down, press your fingers along the edges to help form an even shape.

Repeat the process until they have all been assembled.

Chicken Chimichanga Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1/2 cups cooked chicken, chopped or shredded
• 1⁄2 can of Rotel tomatoes, drained
• 1⁄4 cup refried beans
• 3 Tablespoons salsa
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon dried oregano leaves, crushed
• 1⁄2 teaspoon chili powder
• 1⁄2 cup shredded cheese, cheddar or Mexican blend
• 1 green onion, chopped
• 1 Tablespoon vegetable oil
• 2 large flour tortillas
  

Optional Serving Ingredients:

• shredded lettuce
• sour cream
• guacamole
• salsa
• diced onion
• shredded cheese
• cilantro

INSTRUCTIONS

Add a teaspoon of water to the cooked chicken and heat the chicken in the microwave or in a skillet until just warm.

Option – If you have extra time add the chicken and undrained Rotel tomatoes to a skillet and heat until nearly all of the liquid evaporates. This process takes longer but the flavors become more concentrated.

Place the warm meat in a medium size mixing bowl. Then add the drained Rotel tomatoes, refried beans, cheese, salsa, spices, and green onions to the bowl and mix to combine.

Place half of the chicken mixture in the center of each large burrito size tortilla. Fold the two sides in and then roll in the opposite direction over the filling until it is shaped like a burrito.

Pan Frying Instructions

Heat a skillet over medium heat. Once hot, add the oil to the skillet and place the chicken chimichangas in the pan, seam side down. Turn every 3-5 seconds until golden brown on all sides. Seriously, it takes literally seconds.

Baking Instructions

Preheat oven to 400°F (200°C) and spray a small baking dish with non-stick cooking spray. Brush chimichangas lightly with oil and place in preheated oven and bake for 25-30 minutes or until golden brown and crispy.

Serving Instructions

Serve the chimichangas immediately with your favorite toppings: shredded lettuce, salsa sour cream, guacamole, shredded cheese, and/or cilantro.

Enjoy! Mary

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