Chicken Chimichangas

Elizabeth Lancaster


I used to work for Taco Bueno, and I fell in love with their chimichanga's. So I made my own recipe and it was a huge hit in the Lancaster household. So I ended up making about 5 dozen more and vacuum sealed them individually so that the kids and the hubby could have them for snacks!
I pray these go over just as well as they did in my kitchen! Enjoy!!

pinch tips: How to Mince Garlic



8-10 people


2 Hr


10 Min


Deep Fry


1 large
whole chicken boiled,de-boned and de-skinned
1/2 c
adobo powder
1-2 pkg
burrito sized tortillas
2 can(s)
15.25 oz of corn drained
2 can(s)
15 oz of black beans, drained
corn oil (or whatever you perfer) i use avocado oil alot
1 tsp
1 tsp
chilie powder
2 clove
fresh garlic,minced
3/4 large
white onion,diced
1 c
taco seasoning, ( i get mine in bulk at sams club)
1 1/2 c
sharp chedder cheese, grated
1/2 c
pepperjack cheese,grated
1/2 tsp
2 bunch
fresh cilantro
sour cream (optional)
my salsa verde ( recipe link follows)
1-2 large
fresh limes,juiced

Directions Step-By-Step

Boil your fresh or frozen chicken for 2-3 hours (thawed) 4-5 (frozen) with the 1/2 cup of Adobo seasoning powder. Along with the garlic.
Save about 1 1/2-2 c. of broth, once chicken is de-boned and de-skinned. place into a large greased skillet add onion and the chicken over a medium heat, make sure the chicken is very well shredded. Add Taco seasoning,cumin and chili powder, your going to want your chicken to be well flavored almost over whelming flavored. add 1/2 C chicken broth to make sure chicken doesn't dry out and burn.(keep adding chicken broth as the chicken and onions cook down. (10-12 mins) Not mushy!
Remove from heat, and drain beans and corn, and place in a large bowl, add meat mixture. Squeeze 2-3 limes worth of juice over mixture in the bowl.
Add diced cilantro and cheeses, stir well !
If you have a deep fat fryer use that or pour 4 inch of oil into a cast iron dutch oven and get grease up to 275*
lay out your tortillas and spoon in a huge amount of filling.
fold over 3/4 of the way, then tuck in corners and roll the rest of the tortilla up, and stick a tooth pick in the side to help keep it in place.
Roll all your chimi's so you can just continue to fry them all in a timely fashion.
Fry for 2 mins on each side or until golden brown, remove from oil and place on a paper towel to remove excess oil !

Remove the tooth picks before serving!!!!!

top with sour cream,avocado's, cheese you name it, top it!!! And this dish tastes amazing with my Homemade salsa Verde!!!!
this recipe has a small recipe of salsa Verde!! Just scroll down to the end of the recipe, past the chili Relleno's ....

Chile Relleno's with Shrimp and Salsa Verde
This recipe is for a HUGE batch of my Salsa Verde!!!!!!!

Tomatillo Verde Salsa
You can freeze these after you fry them, I vacuum sealed mine in bags and reheat in the oven at 350* for 25-30 mins flip half way between heating. or in the microwave for 4 mins, flipping half way between cooking as well.

I hope this dish finds its way to your table top soon!!!!!!!! Enjoy!!!!!!!

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican