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Chicken Chimichangas

Name: Chicken Chimichangas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, chopped or shredded; 1 can refried beans; 1/2 cup salsa; 1 tsp cumin; 1/2 tsp dried oregano leaves, crushed; 1 tsp chili powder; 1 cup shredded cheese (cheddar or Mexican blend); 2 green onions, chopped; 3 tbsp vegetable or canola oil; 6 large flour tortillas; Salsa, sour cream, and guacamole for topping (optional)

Crispy fried flour tortillas stuffed with seasoned shredded chicken, creamy refried beans, and melted cheese create an irresistible handheld meal. Cumin, chili powder, and oregano build warm, complex flavors, while salsa and green onions add brightness to every bite. Perfect for busy weeknights when you want restaurant-quality comfort food on the table in just 30 minutes.

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

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Ingredients

Units

Instructions

1
Cook chicken breasts in a frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
2
Add refried beans, chicken, cheese, salsa, spices, and green onions to a mixing bowl and stir to combine.
3
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
4
Fold opposite sides over the filling and roll up like a burrito.
5
For baked chimichangas: Preheat oven to 400°F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
6
For pan-fried chimichangas: Heat a skillet over medium heat. Once hot, add oil to the skillet and place chimichangas seam side down. Turn every 20–30 seconds until lightly golden on all sides.
7
Serve warm, topped with salsa, sour cream, and guacamole.