Real Recipes From Real Home Cooks ®

southwest chicken chimichanga

★★★★★ 4
a recipe by
Geoffry Le Cher
Hoover, AL

These are EXCELLENT football food items. And since they are so easy to prepare, you won't be stuck in the kitchen while everybody else is watching the game.

Blue Ribbon Recipe

Wow, these chicken chimichangas are packed with Southwest flavor. Once fried, the outside is crisp and holds in a creamy, hearty chicken filling. Chipotle powder gives them a little kick and smoky flavor. We love the pops of sweetness from the corn. They're fantastic served with sour cream and guacamole, but they'd be nice with a Southwestern ranch too. A great snack while watching football or serve with rice for a tasty meal.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 5, at 2 per person
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For southwest chicken chimichanga

  • 1
    store-bought rotisserie chicken
  • 1 pkg
    sour cream (16 oz)
  • 1 can
    chopped green chiles (4 oz)
  • 2 c
    frozen corn, thawed
  • 1 sm
    onion, diced
  • 1 clove
    garlic, minced
  • 1 c
    shredded smoked mozzarella cheese
  • 1 c
    extra sharp cheddar cheese
  • 1 Tbsp
  • 1 tsp
    smoky chipotle chili powder
  • 1 Tbsp
    freshly ground black pepper
  • 10
    flour tortillas (12”)
  • 1 c
    vegetable oil, for frying
  • 1
    guacamole or additional sour cream, for serving

How To Make southwest chicken chimichanga

Test Kitchen Tips
12-inch tortillas are burrito-size. Our pan was pretty big, so we used more than 1/4 cup of oil and fried 2 at a time. Adjust to suit your pan size.
  • Diced chicken in a bowl.
    In a large bowl, debone the chicken and shred the meat.
  • Sour cream, chopped green chiles, corn, onion, garlic, and spices added to chicken.
    Add sour cream, chopped green chiles, corn, onion, garlic, and spices.
  • Mixing in the cheese.
    Add both kinds of cheese.
  • Mixing the filling.
    Toss well.
  • Warming oil in a large skillet.
    Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
  • Adding filling to the tortillas.
    Meanwhile, put 1/4 cup of the chicken filling into each tortilla.
  • Rolling the tortilla and securing with a toothpick.
    Roll and secure with a toothpick.
  • Frying the chimichangas.
    Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
  • Draining the fried chimichangas.
    Add additional oil after each fry session. Drain on a paper towel and transfer to the oven to keep warm.
  • Southwest Chicken Chimichanga on a plate with guacamole and sour cream.
    When ready to serve, place on a platter (or serve 2 per plate), and serve with your favorite guacamole or sour cream.