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Chicken Chimichangas

 Chicken Chimichangas
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.

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Chicken Chimichangas (continued)

Nutritional Facts: 1 chimichanga (calculated without optional toppings) equals 640 calories, 43 g fat (6 g saturated fat), 58 mg cholesterol, 806 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.