Chicken Chimichangas Recipe
Chicken Chimichangas Recipe photo by Taste of Home
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Chicken Chimichangas Recipe

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Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, “Hello, delicious!” Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. —Bridget Harrison, Cedar Hill, Missouri
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 3 Honey & Spice Baked Chicken breast halves, cubed
  • 1 cup refried beans
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded cheddar cheese
  • Oil for deep-fat frying
  • Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Nutritional Facts

1 chimichanga (calculated without optional toppings): 640 calories, 43g fat (6g saturated fat), 58mg cholesterol, 806mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 25g protein.


  1. In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice. Yield: 6 servings.
Originally published as Chicken Chimichangas in Simple & Delicious December/January 2012, p21

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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aug2295 User ID: 4631582 193116
Reviewed May. 29, 2012

"I found the filling a bit dry, thought it needed salsa, sour cream, or something else in there."

cookinNC User ID: 4119721 190538
Reviewed Feb. 25, 2012

"WOW! Delicious: my family, including the kiddos loved these. I will make these again."

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