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.


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