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Chimichangas have always been my “go-to’ order at Mexican restaurants. They are SO GOOD! These Chicken Chimichangas are surprisingly easy to make! I use rotisserie chicken, make a filling and fry them up!

Years ago during a move in Oregon my friend Tacee invited us to dinner and produced a tray stacked with chimichangas. What a treat! I couldn’t have imagined anything better to eat that night.

Start by sauteing onions and garlic. Then stir in the chicken, tomato sauce, peppers, black beans and spices! And that’s it!

Lay out a tortilla and spoon on 1 cup of filling down the center, leaving about 1 1/2 inches on each side.

Sprinkle the cheese over the top.

First fold in the sides…

…then fold one long end over the top and roll to the other side. Secure with a toothpick.

Heat 1 inch of oil to about 375 degrees cook until golden and crispy.

Remove the toothpick and serve up with all your favorite toppings.


Chicken Chimichangas

Seasoned chicken with black beans and peppers smothered in cheese and fried til crispy. Top off with sour cream, cilantro, salsa and guacomole. Mmm mmm GOOD! @mostdeliciouslife.com
Course dinner, Entree, Main Course, Party Food
Cuisine Mexican
Servings 8


  • 1 Tbsp olive oil
  • ½ cup onion, chopped
  • 2 tsp garlic, minced
  • 3-4 cups cooked chicken, cut up or shredded
  • ½ cup tomato sauce **can substitute salsa
  • 1 4 ounce canned green chilis, diced
  • ¼ cup canned jalapenos, diced **optional
  • 1 15 ounce canned black beans, drained and rinsed
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander **or ½ cup chopped cilantro
  • salt to taste, 1-2 tsp
  • 8 Flour tortillas, burrito size **about 10 inch
  • 4-6 cups cheddar cheese, grated
  • vegetable or canola oil


  • sliced green onions
  • chopped cilantro
  • sour cream
  • guacamole
  • salsa or taco sauce


  • Heat olive oil in a skillet over medium-hi heat.
    Add onion and garlic. Cook and stir until onion is soft, about 4 minutes.
  • Add chicken, chilis, black beans and spices. Cook at stir for a couple of minutes until well mixed. Remove from heat.
  • Lay out flour tortilla on a flat surface. Spread 1 cup of filling down the middle leaving about 1½ inches on the end.
    Sprinkle with ½-¾ cup of grated cheese.
  • Fold the ends over filling. Fold one side over and roll over onto the other side of the tortilla. Secure with a wooden toothpick.
  • Heat 1 inch of oil in a large skillet over medium-hi heat.
    When oil starts to bubble (or reaches 375°), gently lay each chimichanga in the oil with the toothpick side down.
  • Cook for 3-4 minutes each side until the tortilla is golden and crispy. Use tongs to turn.
  • Let cool for 10 minutes on paper towels.
  • Remove the toothpicks and serve with toppings.
Keyword burittos, chicken, dinner, peppers