Best 20 Chicken Chimichangas Recipes

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
• Place about 1/4 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling.
• Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted margarine.
• Bake at 400°F for 25 minutes or until golden.
• Garnish with additional cheese and green onion and serve salsa on the side.

BAKED CHICKEN AND RICE CHIMICHANGAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
• Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
• Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
• Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
• Fold in the chicken and mix until well combined.
• Evenly divide mixture among the 8 tortillas.
• Fold each tortilla into a rectangular packet around the filling.
• Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
• Brush all sides of each chimichanga with a small amount of olive oil.
• Bake for 15 minutes, pull pan out and turn over each chimichanga.
• Bake for 15 minutes more.
• Place chimichangas on a plate, and ladle the warm sauce over top.
• Sprinkle with cheddar cheese, sour cream, and green onions.

CHICKEN CHIMICHANGAS

Steps:

• 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.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
• Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
• Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

CHICKEN AND MUSHROOM CHIMICHANGAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
• Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
• Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
• Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
• Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
• Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
• Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
• Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
• Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

BJ'S CHICKEN CHIMICHANGAS

Steps:

• Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
• Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
• Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
• Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
• Fold in the chicken.
• Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
• Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
• Sprinkle with Cheddar cheese and green onions.
• Finish with a dollop of sour cream.

BAKED CHICKEN CHIMICHANGAS

Steps:

• In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
• Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
• Fold sides and ends over filling and roll up.
• Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• Bake, uncovered, at 425° for 15 minutes or until lightly browned.
• In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
• In a bowl, combine flour and cream until smooth and gradually stir into broth.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in chilies and cook until heated through.
• Top chimichangas with sauce.

EASY CHICKEN CHIMICHANGAS

Steps:

• 1. Combine the chicken, salsa, onion, cumin, oregano, and salt in a saucepan. Simmer about 5 minutes or until most of the liquid is evaporated.
• 2. Brush one side of a tortilla with butter. Flip the tortilla over and spoon about 1/3 cup of the mixture onto the tortilla. Top with cheese. Fold sides over and place seam side down into a 13x9 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the tortillas.
• 3. Brush any remaining butter on the tortillas - I usually use a little more than the recipe calls for because we like them really crispy!
• 4. Bake at 475 degrees anywhere from 15-25 minutes. The time will depend on how much butter you have used and how crispy you want your shells to get. Bake until they are crispy and golden. To serve, we top with sour cream and salsa.

BAKED CHICKEN CHIMICHANGAS

Steps:

• 1. Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.
• 2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
• 3. Stir in half of the green chilies, onion, & garlic.
• 4. Continue simmering until the liquid has reduced to 1 cup.
• 5. Remove the chicken and shred.
• 6. Return to the onion mixture.
• 7. Meanwhile, melt the butter in a small saucepan over medium heat.
• 8. Stir in the flour and cook for 1 minute.
• 9. Whisk in the broth and simmer for a few minutes.
• 10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
• 11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
• 12. Sprinkle on some cheese.
• 13. Fold tightly into a burrito and place on a greased baking sheet or dish.
• 14. Repeat with the remaining ingredients.
• 15. Brush burritos all over with oil.
• 16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
• 17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.

SOUTH-O-THE-BORDER ESSENTIALS:CHICKEN CHIMICHANGAS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
• 4. Chef's Note: Leave enough room at the ends for the folding process.
• 5. Place half of the cheese on top of the chicken.
• 6. Begin by rolling one side of the tortilla up and over the filling.
• 7. Tuck in both sides
• 8. Finish by continuing the roll, so that the seam side is down.
• 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
• 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
• 11. Add the chimichanga to the hot oil, seam side down.
• 12. Cook until nice and brown, about 2 - 3 minutes per side.
• 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
• 14. PLATE/PRESENT
• 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
• 16. Keep the faith, and keep cooking.
• 17. ADDITIONAL RECIPES
• 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
• 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html

CHICKEN OR BEEF CHIMICHANGAS (TEX-MEX)

Steps:

• In skillet, saute bacon and onions in lard for 3 minutes.
• Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
• Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
• Place 1/2 cup meat filling on each tortilla.
• Fold like a burrito with the ends tucked inside.
• Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
• Flip and brown other side. Drain on paper towels or strainer.
• Serve on a plate and top with shredded cheese, sour cream, and salsa.
• Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.

CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
• Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
• Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
• To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.

CHICKEN AND CHEESE CRESCENT CHIMICHANGAS

Steps:

• Heat oven to 350.
• Grease a large baking sheet.
• In a large skillet, saute onion and garlic in oil until onion is tender.
• Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
• Remove from heat.
• Separate dough into 8 rectangles; firmly press perforations to seal.
• Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
• Stir 1 cup of the cheese into chicken mixture.
• Spoon 1/3 cup chicken mixture on half of each rectangle.
• Starting at shortest side topped with chicken, roll up; pinch ends to seal.
• Place seam side down on prepared baking sheet.
• Bake for 16 to 21 minutes or until golden brown.
• Remove from oven; top each with about 2 tablespoons of remaining cheese.
• Return to oven.
• Bake an additional 1 to 2 minutes or until cheese is melted.
• Serve with sour cream and additional salsa.

BAKED CHICKEN CHIMICHANGAS

Steps:

• 1. Preheat oven to 400°F.
• 2. In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
• 3. Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
• 4. Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
• 5. Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
• 6. Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.