Chicken Chimichangas

These Chicken Chimichangas are a Tex-Mex dream brought to life with tender shredded chicken, vibrant veggies, hearty beans, and sweet corn, all snugly wrapped in a crispy, golden flour tortilla. The filling is seasoned with warming spices and enriched with tomatoes and green chilies—then frying transforms it into crave-worthy crunch in every bite. Ideal for weeknight meals or weekend gatherings, this recipe offers both flavor and texture, with the flexibility to bake or fry according to your preference. Get ready to enjoy comfort food with bold, customizable flair. 

Ingredients

For the Chicken Filling:

• 2 boneless, skinless chicken breasts (approx. 1.5 lb)
  
  

• 1 tbsp olive oil
  
  

• 1 medium onion, chopped
  
  

• 2 cloves garlic, minced
  
  

• 1 green bell pepper, chopped
  
  

• 1 red bell pepper, chopped
  
  

• 1 (15 oz) can black beans, rinsed and drained
  
  

• 1 (15 oz) can corn, drained
  
  

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
  
  

• 1 packet (1 oz) taco seasoning
  
  

• ½ tsp cumin
  
  

• ¼ tsp chili powder
  
  

• ¼ tsp smoked paprika
  
  

• Salt & pepper, to taste
  
  

• ¼ cup fresh chopped cilantro
  
  

For the Chimichangas:

• 8 large flour tortillas (burrito size, ~10–12 inches)
  
  

• Vegetable oil for frying (about 2–3 cups)
  
  

Optional Serving Toppings:

• Sour cream
  
  

• Guacamole
  
  

• Salsa
  
  

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  
  

• Hot sauce
  
  

• Chopped green onions 

Directions

1. Cook & Shred the Chicken
   Place chicken breasts in a pot, cover with water, bring to a boil, then simmer for 15–20 minutes until fully cooked. Alternatively, bake at 375 °F for 20–25 minutes. Shred once cooled.
   
   

2. Sauté the Veggies
   Heat olive oil in a skillet over medium heat. Cook onion until softened (~5 min), then add garlic and sauté until fragrant (~1 min). Add green and red bell peppers; cook another 5–7 minutes until slightly tender.
   
   

3. Combine the Filling
   Stir in shredded chicken, black beans, corn, tomatoes with chiles (undrained), taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 10–15 minutes to meld flavors; add chicken broth or water if mixture seems dry. Finish with cilantro and adjust seasoning to taste.
   
   

4. Warm & Assemble the Tortillas
   Gently warm tortillas (in microwave with damp paper towel or briefly in a skillet) to increase pliability. Spoon ½ to ¾ cup of the filling into the center of each, fold in sides, then tightly roll from the bottom with the seam facing down. Secure with toothpicks if needed.
   
   

5. Cooking Options
   Frying: Heat 2–3 inches of oil in a deep pot to 350–375 °F. Fry chimichangas, seam-side down, in batches for about 2–3 minutes per side until golden brown and crispy; drain on paper towels.

Baking (healthier alternative): Preheat oven to 400 °F. Arrange chimichangas seam-side down on a greased baking sheet, brush with oil or melted butter, and bake 15–20 minutes until golden, flipping halfway through.

6. Serve & Enjoy
   Plate the chimichangas and top with your favorites: sour cream, guacamole, salsa, shredded cheese, hot sauce, and green onions. Serve immediately while crispy
   
   

Nutrients (Estimated per chimichanga, yields 8 servings)

Based on a typical deep-fried version with toppings:

• Calories: ~550 kcal
  
  

• Carbs: ~42 g
  
  

• Protein: ~28 g
  
  

• Fat: ~30 g
  
  

• Saturated Fat: ~8 g
  
  

• Cholesterol: ~75 mg
  
  

• Sodium: ~900 mg
  
  

• Fiber: ~6 g
  
  

• Sugar: ~5 g