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Easy Chimichangas Recipe

this is the ultimate easy chimichangas recipe that you'll want to make for dinner

Did you know that my grandma invented the Chimichanga? Well, that’s not actually true but our family has just learned to go with Nana on this one! This Easy Chimichangas Recipe is what she used to make at her restaurant, Lupita’s La Jolla, and a dish that I’ve always loved. It’s sure to be a hit with anyone you share them with, packed with flavor, and so delicious! Salud!

How To Make My Easy Chimichangas Recipe 

Here’s a video of how I made my Easy Chimichangas Recipe ! For another delicious Mexican dish, check out my Mom’s Quick & Easy Fish Tacos recipe.

Ingredients – For The Chimichangas

  • 3 cups shredded chicken (rotisserie or homemade)
  • 2 (4.5-ounce) cans fire roasted diced green chiles
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 large flour tortillas
  • 2 ¾ cups freshly grated colby jack cheese, divided
  • ½ cup avocado oil, for frying, plus more as needed

Ingredients – For Serving

  • Thinly sliced iceberg lettuce
  • Guacamole
  • Crema
  • Pitted and sliced black olives
  • Pickled carrots and jalapeños

Step-By-Step Recipe Method – To Make The Chimichangas

  1. In a large mixing bowl, add the chicken, green chiles, salt and pepper and toss to combine.
  2. Directly over the burner or in a skillet over medium-low heat, heat the tortillas, flipping often, until warm and pliable.
  3. Begin assembling your chimichangas by laying the tortilla flat and evenly distributing the chicken mixture onto the center of each tortilla (about a heaping ½ cup onto each tortilla). Then, evenly distribute 2 cups of the cheese on top of the chicken mixture (about ⅓ cup of cheese onto each tortilla), being sure to reserve the remaining ¾ cups of cheese for melting.
  4. Fold the bottom side of the tortilla up and over the filling, then bring in the sides and continue rolling tightly, just as you would a burrito and ensuring all ends are sealed.
  5. Preheat your broiler to high and line a sheet pan with parchment paper, set aside.
  6. Heat the oil in a large high sided skillet over medium-high heat. Once shimmering, work in batches and carefully place two chimichangas (seam side down) into the oil at a time. Fry until golden brown and crispy on all sides, using tongs to flip halfway through, about 2 to 3 minutes total. Remove and transfer to a paper-towel lined plate. Repeat this process with the remaining chimichangas.
  7. Once done frying, place the chimichangas onto the parchment lined sheet pan and top each with about 2 tablespoons of the remaining cheese. Broil just until the cheese is melted, about 30 seconds, watching closely to avoid burning.

Step-By-Step Recipe Method – For Serving

  1. To serve, place over a bed of shredded lettuce and garnish with a dollop of guacamole, drizzle of crema, black olives and pickled carrots and jalapeños.

Note

Make sure the chimichangas are rolled as tightly as possible! This will prevent any spillage when shallow frying.

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Print Recipe

What You'll Need:

For the Chimichangas
3 cups shredded chicken (rotisserie or homemade)
2 (4.5-ounce) cans fire roasted diced green chiles
Kosher salt, to taste
Freshly ground black pepper, to taste
6 large flour tortillas
2 ¾ cups freshly grated colby jack cheese, divided
½ cup avocado oil, for frying, plus more as nee

For Serving
Thinly sliced iceberg lettuce
Guacamole
Crema
Pitted and sliced black olives
Pickled carrots and jalapeños

Steps:

Make the Chimichangas
1. In a large mixing bowl, add the chicken, green chiles, salt and pepper and toss to combine.

2. Directly over the burner or in a skillet over medium-low heat, heat the tortillas, flipping often, until warm and pliable.

3. Begin assembling your chimichangas by laying the tortilla flat and evenly distributing the chicken mixture onto the center of each tortilla (about a heaping ½ cup onto each tortilla). Then, evenly distribute 2 cups of the cheese on top of the chicken mixture (about ⅓ cup of cheese onto each tortilla), being sure to reserve the remaining ¾ cups of cheese for melting.

4. Fold the bottom side of the tortilla up and over the filling, then bring in the sides and continue rolling tightly, just as you would a burrito and ensuring all ends are sealed.

5. Preheat your broiler to high and line a sheet pan with parchment paper, set aside.

6. Heat the oil in a large high sided skillet over medium-high heat. Once shimmering, work in batches and carefully place two chimichangas (seam side down) into the oil at a time. Fry until golden brown and crispy on all sides, using tongs to flip halfway through, about 2 to 3 minutes total. Remove and transfer to a paper-towel lined plate. Repeat this process with the remaining chimichangas.

7. Once done frying, place the chimichangas onto the parchment lined sheet pan and top each with about 2 tablespoons of the remaining cheese. Broil just until the cheese is melted, about 30 seconds, watching closely to avoid burning.

For Serving
1. To serve, place over a bed of shredded lettuce and garnish with a dollop of guacamole, drizzle of crema, black olives and pickled carrots and jalapeños.

Note
Make sure the chimichangas are rolled as tightly as possible! This will prevent any spillage when shallow frying.

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