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A close-up shot showcases delicious, golden-brown Chicken Chimichangas, perfect for a satisfying meal.

Best Chicken Chimichangas Ever

These chicken chimichangas are crispy, flavorful, and avoid the common pitfalls of sogginess and excess oil. Pre-cooking the filling and maintaining the correct oil temperature are key to achieving golden-brown perfection and a satisfying Tex-Mex experience at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped any color
  • 1/2 cup chicken broth
  • 1 cup shredded Monterey Jack cheese or Mexican blend
  • Vegetable or canola oil, for frying
  • Sour cream, for topping optional
  • Guacamole, for topping optional
  • Salsa, for topping optional
  • Chopped cilantro, for topping optional

Equipment

  • large skillet
  • Cooking pot or deep skillet
  • Thermometer
  • wire rack
  • paper towels
  • Microwave (optional)
  • tongs
  • measuring cups and spoons
  • cutting board
  • knife
  • Two forks

Method
 

  1. Cook the chicken breasts using your preferred method (boiling, baking, or grilling). Once cooked, shred the chicken using two forks.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Add the shredded chicken, taco seasoning, and chicken broth to the skillet. Stir well to combine. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  4. Stir in the black beans and corn. Cook for another 3-5 minutes, until heated through.
  5. Remove the skillet from the heat and stir in the shredded cheese until melted and evenly distributed throughout the filling. Allow the filling to cool slightly.
  6. Warm the tortillas slightly to make them more pliable (you can microwave them for 15-20 seconds, wrapped in a damp paper towel).
  7. Place about 1 cup of the chicken filling in the center of each tortilla.
  8. Fold in the sides of the tortilla, then fold the bottom up and over the filling. Roll tightly to create a burrito shape. Secure with toothpicks if necessary.
  9. Pour about 1-2 inches of vegetable or canola oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  10. Carefully place 1-2 chimichangas into the hot oil (do not overcrowd the pot). Fry for 2-3 minutes per side, or until golden brown and crispy.
  11. Remove the chimichangas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Remove toothpicks (if used).
  12. Serve immediately with your favorite toppings.

Notes

Pre-cooking the chicken thoroughly and draining the beans and corn meticulously are crucial to prevent soggy chimichangas. Letting the filling cool slightly before assembling also helps. Ensure the oil temperature remains consistent at 350°F (175°C) for optimal frying. Serve immediately for the best crispy texture. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness. You can also add other vegetables to the filling, such as diced tomatoes or jalapeños.