Best Ever Chicken Chimichanga Recipe - Real Life Dinner (2024)

April 15, 2016 21 Comments

I realize this is a pretty bold claim, but this really is the Best Ever Chicken Chimichanga Recipe.I got it about 8 years ago from my sister. She got it from someone she goes to church with. I have made it countless times since, and every time I do, people RAVE about them. Serve with Spanish Rice,Refried Beans, salsa, and you’re all set for dinner.

Seriously! They are top-notch and really authentic, People!With Cinco De Mayo coming up, I thought it was only right to share the recipe with y’all.

Depending on the size of tortillas you use, this recipe makes about 24-36 chimichangas, which is why I usually reserve making these for parties or when we have company over. The leftovers are really good, too, and they can be frozen for up to two months in a Ziploc baggie.

More Delicious Mexican Food

• Cafe Rio Sweet Pork
• Instant Pot Refried Beans
• Zucchini Taco Skillet
• Honey Lime Chicken Enchiladas
• Restaurant Style Salsa
• Classic Taco Soup

I’ve made these so often I have it down to a science, but even if it’s your first time making something like this, don’t be intimidated. They are not complicated. They just take extra time because you have to fold and fry each one. But it is SOOO worth it!

I always serve these with the same sides–Oven Baked Spanish Rice, Pico De Gallo, Guacamole, and Homemade Refried Beans. The Pico De Gallo can be made the day before to cut down on prep, the Spanish Rice bakes in the oven while you cook the chimichangas, and the homemade refried beans can be made on a different day and pulled out of the freezer.

I also love to serve my favorite Pina Coladas when we have chimichangas for parties.

how to make best ever chicken chimichanga recipe

• Heat oil in a large pan and add onions. Saute for 2 minutes. Add green chilies and saute for one more minute.
• Add flour, salt, cumin, and garlic powder and give it a quick stir or two. Add salsa and continue stirring.
• Next, add in chicken and juices. (If you do not have very much chicken juice, add a little chicken broth.) Continue cooking for 5 minutes or until mixture thickens. Take off the heat.
• Begin preparing chimichangas by first warming the tortillas in the microwave a little bit to help them fold easier.
• Start heating oil in a pan on medium-high heat while you are preparing the chimichangas. Fill pan of choice with about 1 1/2 inches of oil.
• Take tortillas out of the microwave. Add a scoop of the chicken mixture to the center of a tortilla (about 1/2 cup for large tortillas or 1/3 cup for regular-size tortillas).
• Once the scoop is in the center, fold two sides in and then fold the bottom piece over and then the top. Secure the chimichanga closed by using a toothpick as shown in the picture below.
• Once the oil is hot, begin frying and fry until both sides are golden brown. Flip them partway through cooking to get both sides golden brown.
• Remove from hot oil and place on paper towels to drain excess oil.
• Serve warm with all the fixings. YUM! Remind everyone to remove the toothpick before eating.

If you love Mexican food, or just want to impress someone, you must make these for them. You’re gonna love them and so will anyone you serve them to.

Tips for making the Best Ever Chicken Chimichanga Recipe

• The night before you plan on making the chimichangas, cook the 5 lbs of chicken in a 350-degree oven in a covered 9×13 pan for 1 1/2 hours or 2 if the meat is frozen. Sprinkle the chicken with lemon juice and a drizzle of olive oil and generously salt and pepper it. When the chicken is done cooking, shred it. Place the shredded chicken in the refrigerator until ready to use. I usually do this step so I don’t have to worry about it on the day we are having company or a party.
• For the green chili salsa, I use 2 (7 oz.) cans of Herdez Salsa Verde. I have also used 1 can plus one cup of regular salsa with great results.
• If you use large burrito-size tortillas, you will need 20-24. If you use regular-size tortillas, you will need 30-36. Do not use fajita-size tortillas. They do not work well.
• Before filling the tortillas, warm them a little bit in the microwave. I just leave them in the package and put them in for 30-45 seconds.
• When folding the chimichangas, place the meat mixture in the center of the tortilla, fold two sides in, and then fold one remaining side down and fold the last side over it. Secure with a toothpick. (See picture below.)

• Before frying the chimichangas, I fold them all and place them on a large cookie sheet.
• When frying the chimichangas, I use a two-quart saucepan that can fit 2-3 chimichangas at a time so that I don’t have to use so much oil.
• Instead of frying the chimichangas, bake them in a 350-degree oven for 25-30 minutes. They are ready to come of the oven when they are slightly brown. Before placing the chimichangas in the oven, brush them with canola oil or generously spray them with cooking spray.
• The leftover chimichangas can be frozen for up to two months in a Ziploc baggie.