Delicious Chicken Chimichangas Recipe

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Delicious Chicken Chimichangas

Cindy Sosh


I always loved the Chicken Chimichangas at our local restaurant and thought to myself that I could to this. So I got busy. Here are my version and they turned out great. Also good served with Spanish rice. I hope you like them. All of my family love these.

pinch tips: Non-Stick Rice Every Time




4 to 5 people


2 Hr


5 Min


Deep Fry


3 c
cooked and shredded white chicken meat
2 can(s)
rotel diced tomatoes & green chilies
1 medium
onion sliced
1 Tbsp
butter for frying onion
10 medium
tortillas, flour
3 c
oil for frying

Directions Step-By-Step

Bake the chicken in the oven of boil. I bake it then let it cool and debone.
Slice onions and fry in a pan with the butter. Add the tomatoes and green chilies. Stew about 5 minutes and add to your chicken
I added a little salt and pepper to taste. Heat the flour tortillas in the microwave for a few seconds so they will be softer and easier to fold.
With the tortilla flat add three tablespoons of chicken mixture to the center and fold in left and right sides first then roll up. This keeps your mixture from boiling out.
Heat the oil to about 325 degrees and place folded side down and hold with a spatula so it does not unfold and long enough to seal. Fry for 30 seconds on each side or until golden brown. Place on paper towel and serve plain or heat a cheese sauce. I use Velveeta Queso Blanco thinned down with a little milk

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Chicken
Regional Style: Mexican