South-o-the-Border Essentials:Chicken Chimichangas

Andy Anderson !


I love a good chimichanga… all that yummy pulled chicken and gooey cheese, lovingly wrapped up in a flour tortilla, fried to perfection, and then covered in a perfect white sauce. So yummy.

FYI: I've included recipes for the pulled chicken, and the yummy white sauce.

So, you ready… Let’s get into the kitchen.


★★★★★ 4 votes

10 Min
10 Min
Pan Fry



  • 2 large
    flour tortillas
  • 5 oz
    spicy pulled chicken, slightly warm, recipe at the end of the directions
  • 2 oz
    pepper jack cheese,freshly shredded
  • 2 oz
    colby cheese, freshly shredded
  • 2 oz
    spicy white sauce, recipe at the end of the directions
  • ·
    grapeseed oil for cooking

How to Make South-o-the-Border Essentials:Chicken Chimichangas


  2. Gather your ingredients.
  3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
  4. Chef’s Note: Leave enough room at the ends for the folding process.
  5. Place half of the cheese on top of the chicken.
  6. Begin by rolling one side of the tortilla up and over the filling.
  7. Tuck in both sides
  8. Finish by continuing the roll, so that the seam side is down.
  9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
  10. Chef’s Note: The oil should be deep enough to cover half the height of the chimichanga.
  11. Add the chimichanga to the hot oil, seam side down.
  12. Cook until nice and brown, about 2 – 3 minutes per side.
  13. Chef’s Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
  15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About South-o-the-Border Essentials:Chicken Chimichangas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Soy Free
Other Tags: Quick & Easy For Kids

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