Go Back
Crispy Chicken Chimichanga Delights served with fresh toppings

Chicken Chimichanga

Crispy, golden-brown Chicken Chimichangas filled with tender shredded chicken, aromatic spices, and gooey cheese for the perfect comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 400 kcal

Ingredients
  

Filling Ingredients

  • 2 cups cooked shredded chicken Tender and juicy, this is the star ingredient that provides rich flavor.
  • 1 cup cooked rice Soft and fluffy, it helps to bind the filling while adding volume.
  • 1 cup shredded cheddar cheese Creamy and melty, it creates a delightful gooey texture.
  • 1/2 cup canned black beans (drained and rinsed) Adds earthiness and protein to make your meal more satisfying.
  • 1/2 cup canned corn (drained) Sweet and crunchy, adds a pleasant contrast.
  • 1/2 cup salsa Zesty and vibrant, it adds a refreshing kick.

Wrapping and Cooking Ingredients

  • 4 large flour tortillas Soft yet sturdy, they wrap the filling.
  • as needed Vegetable oil for frying or baking Essential for achieving that golden crust.

Instructions
 

Preparation

  • Preheat your cooking appliance—set the stove for frying or the oven to 375°F (190°C) for baking.
  • In a large mixing bowl, combine your shredded chicken, fluffy rice, creamy cheddar cheese, drained black beans, sweet corn, and zesty salsa. Mix until well combined.
  • On a clean surface, place one tortilla flat. Spoon about 1/4 of the chicken mixture into the center of the tortilla.
  • Fold in the sides of the tortilla and roll tightly from the bottom up, encasing the filling securely.

Cooking

  • If frying: Heat the vegetable oil in a frying pan over medium heat. Gently place the chimichangas seam-side down and fry until golden brown on all sides, about 3-4 minutes per side.
  • If baking: Arrange the chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for about 20 minutes or until golden brown.

Serving

  • Serve the Chicken Chimichangas hot with sides of sour cream, guacamole, and extra salsa for dipping.

Notes

Tips: Ensure beans and corn are properly drained to avoid excess moisture. Don't overfill tortillas and consider brushing with oil before baking for a crispier texture.
Keyword Chicken Chimichanga, Comfort Food, Crispy Tortillas, Easy Recipe, Savory Filling