Best 10 Easy Chicken Chimichangas Recipes

CHICKEN CHIMICHANGAS

Steps:

• In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

EASY CHICKEN CHIMICHANGAS

Steps:

• Preheat a frying pan with about 1/2" cooking oil to medium high heat.
• Lay out the tortillas on a flat surface. Divide the rice and beans evenly among them.
• In a small bowl, mix the shredded chicken, salsa, and spices, then add evenly to the tortillas.
• Top each tortilla with shredded cheese, then roll up, folding in the edges as you go.
• Add the chimichangas to the hot oil, cooking 2-3 at a time. Turn after the bottom is browned, about 2-3 minutes.
• Cook until fully browned, then place on paper towels to drain.
• Serve immediately.

CHICKEN CHIMICHANGAS RECIPE

Steps:

• Heat 2 tsp oil in a large skillet set over medium-high heat. Add onion and bell pepper and saute 3-4 minutes, until golden and tender. Add garlic and saute 30 seconds, until fragrant.
• Add in tomato sauce, chicken broth, salsa, cumin, paprika, cayenne, salt and pepper to taste. Bring to a low boil, then reduce heat and simmer for 5-6 minutes, stirring frequently until sauce has thickened and reduced by half. Taste and adjust seasonings, if necessary. Stir in sour cream, chicken, and corn; mix well and remove from heat, then allow to cool slightly.
• Spread a heaping ¼ cup refried beans onto the center of each tortilla, then top with ½ cup of the chicken mixture. Flatten the filling into rectangle shape with the back of a spoon, then top with 3 tablespoons shredded cheese. Fold the bottom of the tortilla snugly over the filling, then fold in the sides. Roll the chimichanga up to the top edge, forming a tight cylinder, and secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Fill a pot or heavy skillet with about 1-inch of cooking oil and heat over medium-high heat to 365 degrees F. Place two chimichangas flap side down in the hot oil and cook 1-2 minutes of each side until golden brown.
• Remove and drain on paper towels, and remove toothpicks. Repeat frying with remaining chimichangas.
• Serve warm topped with sour cream, avocado, salsa, cilantro, cotija cheese and/or queso sauce.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY

Steps:

• Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
• Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
• Remove chicken from the heat and place in a large mixing bowl.
• Add in cream cheese and mix until chicken becomes creamy.
• Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
• Preheat oil to 325ºF (170ºC).
• Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
• Top with sour cream and pico de gallo.
• Enjoy!

EASY CHICKEN CHIMICHANGAS

Steps:

• 1. Combine the chicken, salsa, onion, cumin, oregano, and salt in a saucepan. Simmer about 5 minutes or until most of the liquid is evaporated.
• 2. Brush one side of a tortilla with butter. Flip the tortilla over and spoon about 1/3 cup of the mixture onto the tortilla. Top with cheese. Fold sides over and place seam side down into a 13x9 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the tortillas.
• 3. Brush any remaining butter on the tortillas - I usually use a little more than the recipe calls for because we like them really crispy!
• 4. Bake at 475 degrees anywhere from 15-25 minutes. The time will depend on how much butter you have used and how crispy you want your shells to get. Bake until they are crispy and golden. To serve, we top with sour cream and salsa.

CHICKEN CHIMICHANGAS

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

CHICKEN CHIMICHANGAS

Steps:

• Set oven to 400 degrees.
• Prepare a greased baking sheet.
• In a large saucepan or Dutch oven combine the picante sauce with chopped chicken, onion, cumin, oregano and cayenne (if using) cook uncovered stirring often for about 30 minutes or until some of liquid has evaporated; season with salt and pepper to taste.
• Spoon about 1/3 cup of the mixture below center of each tortilla, then top with about 3 tablespoons of shredded cheese.
• Fold in two sides of the tortillas to enclose the filling, then fold over top and bottom edges of the tortillas (making a rectangle).
• Secure with wooden picks.
• Place folded-side down on a greased baking sheet.
• Lightly brush the tops with vegetable oil (sprinkle lightly with salt if desired).
• Bake for about 8-10 minutes; using a spatula turn the chimichangas and bake for about 5 minutes more.
• Serve with picante sauce or salsa and sour cream.
• Delicious!

EASY CHICKEN CHIMICHANGAS

Steps:

• Boil chicken until cooked.
• Pull chicken apart or cut into strips.
• Mix together sour cream and 1/2 cup shredded cheese.
• Heat tortillas for 45 seconds in the microwave.
• Spoon 1/4 cup of sour cream/cheese mix, 1/4 of the seasoning and 1/4 of chicken onto center of each tortilla.
• Fold in 2 opposing edges of tortilla ~1 inch each, then wrap one unfolded side beyond midline, and finally bring the last unfolded side over top of the other three folds.
• Put folded side down in frying pan with heated (med/med-hi) 1" deep oil.
• Let brown for 5 minutes, then turn over and brown other side for 5 minutes.
• Put into a 400º oven for ~5 minutes, then sprinkle the remaining cheese on top of each and let it melt (~5 minutes).