Chimichangas

Today we’re dishing up delicious chicken chimichangas with tender bell pepper, onion, refried beans, and cheese stuffed inside flour tortillas that are deep-fried in a skillet until crispy and golden.

Why this recipe works

Chimichangas are similar to burritos except they’re deep-fried in oil for a crispy, crunchy shell. The fillings remain fairly similar depending on your taste with meat, beans, cheese, and veggies making up the bulk of the stuffing.

While there are many different versions of chimichangas out there, we’re keeping it simple with chicken, refried beans, cheese, bell peppers, and onions. This recipe is highly versatile, so don’t be afraid to experiment with what you like! Some tasty additions include Spanish rice, chiles, jalapenos, or switching out the type of meat you use.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MEAT – We opted to cube our chicken, but you can shed it if that’s what you prefer. You can easily substitute the kind of meat you use in this recipe. Beef barbacoa, carne asada, or pork are equally as delicious.

TORTILLAS – You will need 7-inch taco tortillas for this recipe. Do not overstuff the tortillas or you will not be able to roll them properly. Having the tortillas at room temperature will make them much easier to handle, roll, and fold.

ADDITIONS – Grab some green bell pepper, onion, refried beans, and shredded cheddar or Colby Jack cheese. You can substitute the refried beans with black or pinto beans. You can also easily incorporate rice into this dish, but we prefer to serve it on the side. Diced jalapenos or green chiles will add a little heat if that’s your fancy.

How to Make Chimichangas

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Season chicken breast chunks with half of the garlic salt and half of the black pepper. Set aside.
2. Add refried beans to a medium saucepan and season with remaining garlic salt and black pepper. Add soy sauce. Stir or whisk together and heat over medium-high for a few minutes, just to loosen up the beans. Set aside.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chopped onions and green pepper, stirring together, add chicken chunks. Saute until the onion is translucent and the chicken is no longer pink. Remove from heat.
4. For each tortilla, spread refried bean mixture onto the center then sprinkle with shredded cheese and top with a handful of the chicken mixture.
5. Lift and fold the sides of the tortilla in toward the center. Holding those folds in place, fold the bottom of the tortilla up and over the sides. Roll toward the top of the tortilla until completely closed, keeping seam at the bottom.
6. In a large heavy bottomed skillet, heat enough vegetable oil to come about 1-inch or so up the sides of the pan. Heat oil over medium-high heat until hot, but not smoking.
7. Using a spatula, carefully lower each rolled tortilla, seam side down, into the hot oil. Allow to cook for 2 minutes, or until nicely browned. Using tongs, carefully turn tortillas over and cook another 2 minutes or until nicely browned.
8. Remove to paper towel lined plate to drain.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve chimichangas with a drizzle of salsa verde, sour cream, or guacamole with a side of rice and beans. Optionally add shredded lettuce on top along with salsa fresca. Enjoy warm.

More Related Recipes

• Burrito Bowl
• Shrimp Fajitas
• Beef Enchiladas
• Grilled Chicken Quesadillas
• Enchilada Stuffed Peppers

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Chimichangas

These easy cheesy chicken chimichangas come together in 15-20 minutes and make the perfect leftovers to freeze or refrigerate. Plus, they're super customizable!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 7 chimichangas

15 minutes mins

Calories: 215

Author: Amanda Davis

Ingredients

• ▢ 2 boneless skinless chicken breasts cut into small bite-sized pieces
• ▢ 1 Tablespoon garlic salt divided
• ▢ 2 teaspoons black pepper divided
• ▢ ½ cup refried beans
• ▢ 2 Tablespoons soy sauce
• ▢ 1 Tablespoon olive oil
• ▢ ¼ cup chopped onions
• ▢ ¼ cup chopped green pepper
• ▢ 7 flour taco tortillas 7-inch diameter
• ▢ ¾ cup shredded cheddar cheese or Colby Jack
• ▢ vegetable oil for frying

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Rubber spatula
• ▢
  Tongs
• ▢
  Saucepan
• ▢
  Vinyl gloves

Before You Begin

• Having the tortillas at room temperature will make them easier to handle, fold, and roll.
• We opted to cube our chicken, but you can shed it if that’s what you prefer. You can easily substitute the kind of meat you use in this recipe. Beef barbacoa, carne asada, or pork are equally as delicious.
• Store leftover chimichangas in an air-tight container or wrapped with aluminum foil in the refrigerator for 3-4 days. Reheat in a 350F oven for 15 minutes or until warmed through. You can also use the reheat function on the air fryer.
• To freeze, wrap the cooled chimichangas a few times in plastic wrap followed by a layer of aluminum foil then place them in a large ziptop bag labeled with the date. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the air fryer (using the reheat function) or in the oven set to 350F for around 15 minutes or until warmed through. 

Instructions

• Season chicken breast chunks with half of the garlic salt and half of the black pepper. Set aside.
• Add refried beans to a medium saucepan and season with remaining garlic salt and black pepper. Add soy sauce. Stir or whisk together and heat over medium-high for a few minutes, just to loosen up the beans. Set aside.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add chopped onions and green pepper, stirring together, add chicken chunks. Saute until onion is translucent and chicken is no longer pink. Remove from heat.
• For each tortilla, spread refried bean mixture onto the center then sprinkle with shredded cheese and top with a handful of the chicken mixture.

  Do not overstuff the tortillas or you won’t be able to roll them properly.
• Lift and fold the sides of the tortilla in toward the center. Holding those folds in place, fold the bottom of the tortilla up and over the sides. Roll toward the top of the tortilla until completely closed, keeping seam at the bottom.

  Try to roll the tortilla as tight as possible so oil doesn’t get inside when it fries.
• In a large heavy bottomed skillet, heat enough vegetable oil to come about 1-inch or so up the sides of the pan. Heat oil over medium-high heat until hot, but not smoking.
• Using a spatula, carefully lower each rolled tortilla, seam side down, into the hot oil. Allow to cook for 2 minutes, or until nicely browned. Using tongs, carefully turn tortillas over and cook another 2 minutes or until nicely browned.
• Remove to paper towel lined plate to drain.

Nutrition

Serving: 1chimichanga | Calories: 215cal | Carbohydrates: 18g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 1720mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg

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