Southwest Chicken Chimichanga

Geoffry Le Cher


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Blue Ribbon Recipe

There's only ONE thing that could make this recipe any better... a big side of queso! Great flavor, great recipe. The Test Kitchen


★★★★★ 4 votes

5, at 2 per person
30 Min
15 Min
Pan Fry


Add to Grocery List

  • 1
    store-bought rotisserie chicken
  • 1
    (16-ounce) container sour cream
  • 1
    (4 1/2-ounce) can chopped green chiles
  • 2 c
    frozen corn, thawed
  • 1
    small onion, diced
  • 1 clove
    garlic, peeled, crushed, and minced
  • 1 c
    shredded smoked mozzarella cheese
  • 1 c
    extra sharp cheddar cheese
  • 1 Tbsp
  • 1 tsp
    smoky chipotle chile 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


  1. In a large bowl, debone the chicken and shred the meat.
  2. Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
  3. Toss well.
  4. Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
  5. Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
  6. Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
  7. Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
  8. When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.

Printable Recipe Card

About Southwest Chicken Chimichanga

Main Ingredient: Chicken
Regional Style: Mexican
Collection: More Favorite Recipes

Show 31 Comments & Reviews

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