Best Ever Chicken Chimichanga Recipe
 
Prep time
Cook time
Total time
 
Crisp tortillas filled with perfectly seasoned, savory chicken and topped with salsa, sour cream, guacamole and served with your favorite Mexican Sides.
Recipe type: Dinner
Cuisine: Mexican
Serves: 36
Ingredients
  • 5 lbs cooked, shredded chicken and juices (Salt it during cooking.)
  • 3 tbsp vegetable or canola oil
  • 3 large onions, finely chopped
  • 1 (4 oz.) can chopped green chilies
  • 4 tbsp all-purpose flour
  • 1 (16 oz.) bottle green chili salsa
  • 2 tsp salt
  • ¼ tsp garlic powder
  • 1 tsp ground cumin
  • Tortillas (20-24 large burrito-size OR 30-36 regular size)
  • Toothpicks
  • Oil for cooking (2-3 cups depending on size of pan)
Instructions
  1. Heat oil in a large pan and add onions. Saute for 2 minutes. Add green chilies and saute for one more minute.
  2. Add flour, salt, cumin, and garlic powder and give it a quick stir or two. Add salsa and continue stirring.
  3. 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.
  4. Begin preparing chimichangas by first warming the tortillas in the microwave a little bit to help them fold easier.
  5. Start heating oil in a pan on medium-high heat while you are preparing the chimichangas. Fill pan of choice with about 1½ inches of oil.
  6. Take tortillas out of the microwave. Add a scoop of the chicken mixture to the center of a tortilla (about ½ cup for large tortillas or ⅓ cup for regular-size tortillas).
  7. 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 above.
  8. 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.
  9. Remove from hot oil and place on paper towels to drain excess oil.
  10. Serve warm with all the fixings. YUM! Remind everyone to remove the toothpick before eating.
  11. Leftovers can be stored in the fridge for up to 4 days or frozen for up to two months.
Recipe by Real Life Dinner at https://reallifedinner.com/best-ever-chicken-chimichanga-recipe/