Chicken Chimichangas


2 and 1/2 cups of cooked chicken
2 tbs canola oil
1/2 cup onion, diced
2 garlic cloves, minced
1 4 to 6 oz can of green chilies
2 tsp chili powder
16 oz of salsa (use search engine for recipe or use jarred)
1/4 cup cilantro, chopped
2 tsp ground cumin
kosher salt and fresh cracked black pepper to taste
6 10 inch flour tortillas or 12 6 inch tortillas
1 cup canned refried beans
3 tbs canola oil for basting
sour cream, for garnish
Tomatoes,for garnish
Guacamole, optional
This recipe uses Mexican ingredient but is actually an American creation. It is a great use for leftover chicken. These chimichangas may also be prepared with ground beef or shrimp.

  • Preheat oven to 425 degrees.
  • In a large saute pan using medium heat add the canola oil and saute the onion and garlic until soft, about 3 minutes.
  • Stir in the green chilies, chili powder, salsa, cilantro,cumin.
  • Season with salt and pepper.
  • Stir in the shredded chicken, and let cool
  • Grease a 15 inch oven proof baking dish or pan with 2 tb of oil
  • Working with one tortilla at a time, spoon a heaping tbs of beans down the center¬† of each tortilla.
  • Top with 1/2 cup of the chicken mixture (less if using smaller tortillas)
  • Fold up the bottom, top and sides of the tortilla.Roll as though you were making a burrito and secure with wooden tooth picks.
  • Place the chimichangas in the baking dish,seam side down. Brush all sides with oil.
  • Bake at 425 for 20 to 25 minutes or until golden brown, turning once during cooking.
  • Garnish with sour cream, guacamole and tomatoes.





20 min


20 min



  • My sister saved this blog for me and I have been reading through it for the past several hrs. This is really going to help me and my friends for our class project. By the way, I like the way you write.

    • So glad you are enjoying it. Don’t forget to tag us on Facebook or Instagram @foodsogoodmall. Happy Friday.

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