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Best Chicken Chimichanga Recipes

Best Chicken Chimichanga Recipes

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Chicken Chimichanga Shopping Tips

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chicken Chimichanga Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Chicken Chimichangas

Fry for 2 mins on each side or until golden brown, remove from oil and place on a paper towel to remove excess oil !

Remove the tooth picks before serving.

top with sour cream,avocado's, cheese you name it, top it. And this dish tastes amazing with my Homemade salsa Verde.

this recipe has a small recipe of salsa Verde!! Just scroll down to the end of the recipe, past the chili Relleno's .

This recipe is for a HUGE batch of my Salsa Verde.

You can freeze these after you fry them, I vacuum sealed mine in bags and reheat in the oven at 350* for 25-30 mins flip half way between heating. or in the microwave for 4 mins, flipping half way between cooking as well.

I hope this dish finds its way to your table top soon. Enjoy.

Recipe Summary

  • 1 pound purchased, roasted chicken, shredded
  • 1 15 ounce can pinto beans, rinsed and drained
  • ¼ cup finely chopped onion
  • ¼ cup snipped fresh cilantro
  • 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce
  • 8 12 inches flour tortillas
  • Vegetable oil for frying
  • 1 cup Mexican crema or 1 cup sour cream thinned with 1/4 cup milk
  • 1 cup refrigerated avocado dip (guacamole)
  • 1 cup crumbled queso fresco or feta cheese (4 ounces)
  • 1 cup salsa

In a medium bowl combine chicken, pinto beans, onion, cilantro, and adobo sauce mix well. Place about 1/2 cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*

In an extra-large skillet heat about 1/2 inch of vegetable oil over medium heat to 365°F. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels.

To serve, top chimichangas with crema, avocado dip, queso fresco, and salsa.

To make tortillas easy to roll without cracking, wrap tortillas in paper towels microwave on 100 percent power (high) for 1 to 1 1/2 minutes or just until warmed.

I'm a pretty proficient home cook. So I can add what I think will make this work.

But please, someone needs to fix this recipe to include..

1. Amount of chicken
2. Cooked chicken? Shredded? Sliced? Chopped?
3. How much is "one package" of cheese? How about weight or measurement. There are many packages of cheese, and most good Cooks understand that shredding your own cheese makes a recipe much fresher.

I rated this low since the recipe is terrible. But the results, if you know how to play with it, is very good.

Try using 2 cups or so of shredded chicken. Shredded bits of Rotisserie chicken works good for this, too.

This recipe is a hit. Easy to make and lower in fat than frying. Delicious!

I noticed too that the recipe doesn't state how much to use. I use 2 cans of chicken when I make it. Or if using fresh chicken I cook and chop up 1lb of boneless skinless chicken breasts. My family loves these things.


  • 2tbsp sunflower oil
  • 1 yellow pepper, deseeded and sliced
  • bunch spring onions, sliced
  • 197g tin sweetcorn, drained
  • 35g Mexican spice mix
  • 2tbsp tomato purée
  • 300g tomato salsa
  • 200g cooked chicken, shredded
  • 4 large plain flour tortillas
  • 1 ripe avocado
  • juice 1 lime
  • Small handful coriander leaves
  • 50g Lancashire cheese, crumbled

Chicken Chimichanga

Shopping List

  • 2 cups of shredded chicken
  • 1 can of refried beans
  • ½ cup of salsa
  • 1 tsp of cumin
  • ½ tsp of dried oregano leaves
  • 2 chopped green onions
  • 1 tsp of chilli powder
  • 3 tbsp of vegetable oil
  • 6 flour tortillas
  • Tikka Sizzler Spice Mix

For the toppings


  1. Mix the Tikka Sizzler spice mix with the chicken, and set aside.
  1. Cook the chicken breasts in a frying pan until it’s no longer pink and all tender. Allow it to rest before you start shredding or chopping it.
  1. Add the chicken, refried beans, salsa, cheese, green onions and spices to a bowl and mix.
  1. Get a cup of the mixture and place it the centre of each tortilla.
  1. Fold the opposite sides of the tortilla and roll it.
  1. If baking, preheat the oven to 400 degrees F. Brush each chimichange lightly with the oil and bake for 25 minutes until crispy and golden.
  1. For pan-fried chimichangas, put a skillet on a medium heat. Add some oil and the chimichangas.

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Chicken Chimichangas with a Poblano Cream Sauce

Kansas City: go for the barbecue, stay for the chimichangas. It should basically be the city’s slogan because the Mexican food at Port Fonda is that good. I recently spent a weekend in KC as part of a press trip organized by Visit Kansas City and was blown away by the food. It was my third time in Kansas City, but this was the first time I explored restaurants beyond the city’s world-famous barbecue joints. The press trip focused on showing us the city’s hidden gems, one of which is Port Fonda.

If Port Fonda was in Chicago there would be a permanent line to get in. The food is exceptional. We went to Port Fonda for brunch, and I was told to order the restaurant’s signature item, the chimichanga. Chicago has a serious shortage of places to get a chimichanga, so I was immediately excited.

I love chimichangas, and I hadn’t had one in years. At brunch, the chimichangas are served with a fried egg on top. Charles jokes that I am always saying, “This would be good with a fried egg on top” so obviously I was excited about this brunch version of a chimichanga.

This chimichanga is a pretty close re-creation of the chimichanga at Port Fonda. It is stuffed with refried black beans, shredded chicken, rice, and cheese. It is served topped with a poblano cream sauce, cheese, radish, corn, and cilantro.

The chimichanga I had at Port Fonda had both chicken and beef, and it was fried. I wanted to keep things simple so I only added chicken and I baked the chimichangas so that I could make a large batch all at once.

To save time I used a rotisserie chicken in this recipe. Using store-bought rotisserie chicken is my favorite time-saving hack. For the rice, I used Uncle Ben’s microwavable rice since it is quick and mess free. Thanks to those two shortcuts, the active preparation time for this recipe is just about 30 minutes, you just need to make the poblano cream sauce and assemble the chimichangas!

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Baked Chicken Chimichangas with Creamy Green Chile Sauce

I love chimichangas! They’re one of my favorite Mexican dishes, and I almost always order them when we eat at a Mexican restaurant (preferably as part of a combo!).

And I love making these Baked Chicken Chimichangas with Creamy Green Chile Sauce at home.

I love that these chimichangas are baked, not fried. Which, calorie-wise, kind of makes up for the fact that they’re smothered in a creamy green chili sauce.

These chimichangas start out with shredded, slow cooked chicken, which is seasoned with chili powder, cumin and other Mexican seasonings. That gets all wrapped in a flour tortilla with cheese and baked until crispy.

And then comes my favorite part–the creamy green chili sauce that tops everything off!

I like to simmer my sauce while the chimichangas bake, which allows it to thicken up a bit, and also allows the flavors to blend.

Then I spoon the sauce over the crispy chimichangas and top that off with some shredded cheese, avocado, tomato and fresh cilantro. Of course, you can feel free to use any of your favorite toppings.

My husband always insists on a generous dollop of sour cream.

These chimichangas are as good as anything I’ve had at a Mexican restaurant, without all the fat and grease from frying.

And if you really want to create a restaurant meal at home, be sure to cook up some Mexican rice to serve on the side.

The chicken for this recipe also works well in tacos, enchiladas and burritos. But if you’re anything like me, serving it in chimichangas will be your favorite thing to do!

Crispy Chicken and Black Bean Chimichangas

Crispy Chicken and Black Bean Chimichangas are quick and easy! Chimichangas are usually deep fried but this method is quick and results in an equally crispy tortilla with a satisfying chicken, cheese, and black bean filling.


  • 1 lb boneless chicken
  • 1/3 medium onion
  • 1 cup shredded cheddar jack cheese
  • 1/2 cup sour cream
  • 15 oz can black beans (rinsed and drained)
  • 1 teaspoon cumin
  • 1 teaspoon adobo seasoning
  • 1 teaspoon chili powder
  • 1 tablespoon dried chives
  • 1 cup shredded lettuce (optional)
  • 4 burrito size tortillas (12 inch)
  • Additional toppings like sour cream and salsa (optional)


  1. On a cutting board, dice the chicken and onion into bite sized pieces. Click for a cutting board.
  2. Cook over medium heat in a frying pan for about 5 minutes until chicken is cooked through and onions begin to soften. Click for a frying pan.
  3. Drain the liquid from the frying pan and return the chicken and onions to the stove burner.
  4. Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.
  5. While the chicken is cooking, mix together the sour cream and shredded cheese in a small bowl.
  6. Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.
  7. Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
  8. Top the cheese mixture with a sprinkle of dried chives.
  9. Next add a quarter of the chicken and bean mixture.
  10. Add some shredded lettuce, if using.
  11. Fold in all four sided of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.
  12. Repeat with the 3 remaining tortillas.
  13. Place 2 chimichangas seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortillas are golden.
  14. Flip them over to brown the second side for another 1 or 2 minutes.
  15. Repeat with the remaining 2 chimichangas.
  16. Add more toppings like sour cream and salsa, if desired. Serve warm and enjoy!

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Nutrition Information:


Serving Size:

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.