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.
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 tortilla 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 leftover’s are really good to and they can be frozen for up to two months in a Ziploc baggie.
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 a 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 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 these for parties.
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 too.
**Tips for folding the chimichangas. Place meat mixture in center of tortilla fold two sides in and then fold one remaining side down and fold last side over it. Secure with a toothpick. (see picture)
***Also, I cook the 5 lbs of chicken in a covered glass 9×13 pan in the oven for 1 1/2 hours or 2 if the meat is frozen. I sprinkle it with lemon juice and a drizzle of olive oil and generously salt and pepper it. When it is done cooking I shred it. I usually do this the night before so I don’t have to worry about it on the day we are having company or a party.
- 5 lbs cooked shredded chicken and the juices (make sure you salt it during cooking) (the directions for how I cook mine are up in the post)
- 3 tbsp vegetable or canola oil
- 3 large onions, finely chopped
- 1 4oz. can chopped green chilies
- 4 tbsp all-purpose flour
- 1 16oz bottle green chili salsa (I use 2 8oz cans of Herdez Salsa Verde (see pic in post) I have also used 1 can plus one cup of regular salsa with great results.
- 2 tsp salt
- ¼ tsp garlic powder
- 1 tsp ground cumin
- Tortillas (if you use large burrito ones 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.
- Oil for cooking, depending on size of pot you fry in, you will need 2-3 cups
- Heat oil in 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.
- Add in chicken and juices (if you do not have very many juices from your chicken add a little chicken broth), continue cooking for 5 minutes or until mixture thickens. Take off of heat and begin preparing chimichangas by filling tortillas.
- The Tortillas will bend easier if you warm them a little bit in the microwave. I just leave them in the package and put them in for 30-45 seconds.
- Start oil heating in pan while you are preparing the chimichangas. Fill pan of choice with about about 1½ inches of oil. I use a two quart sauce pan that can fit 2-3 chimichangas at a time so that I don't have to use so much oil.
- I take them all out at once and leave them in a pile. I add a scoop of the mixture to the center (if using large tortillas add about ½ cup if using regular size tortillas add ⅓ cup.
- Once 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 above. I fold them all and place them on a large cookie sheet before I start frying but you can do it however you want.
- Once oil is hot (I put mine on about medium high) begin frying and fry until both sides are a golden brown, You will need to flip them part way through cooking to get both sides golden brown.
- Remove form 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.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to two weeks.