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Golden brown fried chicken chimichangas served on a plate with sour cream and guacamole

The Best Chicken Chimichangas

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 585 kcal

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 cup refried beans
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup sals a
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sal t
  • 6 large (10-inch) flour tortillas
  • 2 cups vegetable oil for frying
  • Optional : Sour cream, guacamole, and fresh cilantro for garnish

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, refried beans, salsa, 1 cup of the shredded cheese, cumin, chili powder, garlic powder, and salt until the filling is thoroughly incorporated.
  • Warm the flour tortillas in the microwave for 30 seconds to ensure they are pliable and resist tearing.
  • Place approximately 1/2 cup of the chicken filling in the center of each tortilla and top with a portion of the remaining shredded cheese.
  • Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom to the top to form a secure, sealed burrito shape.
  • Heat the vegetable oil in a deep, heavy-bottomed skillet to 365°F (185°C).
  • Carefully place the chimichangas into the hot oil seam-side down to seal the fold, and fry for 2 to 3 minutes per side until the shell is golden brown and crispy.
  • Transfer the fried chimichangas to a wire rack or paper towel-lined plate to drain excess oil.
  • Serve immediately while hot, garnished with sour cream, guacamole, and fresh cilantro.