Chef D’s Chicken Chimichanga

Chimichanga Recipe Chef D

Chicken Chimichangas are one of the ultimate comfort foods! Flour tortillas are layered with rice, seasoned shredded chicken and cheese, then they’re wrapped and fried for a perfectly crisp, oh so satisfying texture. Enjoy them straight from the fryer or pair with salsa and guacamole.

Chimichanga Recipe Chef D

Chicken Chimichangas

Chef D
This easy to create Mexican dish will turn a boring family dinner into a fiesta!
Prep Time 30 mins
Cook Time 5 mins
Course Main Course
Cuisine Mexican
Servings 4


  • 1-1/4 Cup Chicken stock
  • 1 Tsp Ground chipotle powder
  • 1/2 Cup Long grained rice
  • 2 Chicken Breasts
  • 1 Tbsp Vegetable Oil (+ 3 cups for frying)
  • 1 Onion Finely Chopped
  • 2 Garlic cloves mined
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1 Can Pinto bean rinsed
  • 1 Cup Medium cheddar shredded
  • 1/3 Cup Cilantro
  • 1 Tbsp All purpose flour
  • 1 Tbsp Water
  • 4 Flour Torillas (10-inch)


  •  In a small saucepan combine ½ cup chicken broth and chipotle powder and rice stir well.
  • Over med/high heat bring mixture up to a boil cover and turn heat off. Cook for 5 minutes.
  • In a separate pot add 1tbsp of oil and place pot on a med/high stove and bring oil to temperature just before smoking. 
  • Add onion and cook until softened (about 5 minutes).  
  • Stir in garlic, chili powder, and cumin cook until fragrant, about 30 seconds add remaining ¾ cup of broth, partially cooked rice, and beans bring to a boil.  
  • Reduce heat to medium low, add chicken and cook covered until chicken registers 160° and rice is tender (about 15 minutes)
  •  Transfer chicken to cutting board and let rest for 5-10 minutes.
  •  Cut chicken into ½ inch pieces and combine with rice and bean mixture, cheddar, and cilantro.
  • In large, rimmed pot or Dutch oven add 3 cups of oil. 
  •  Place over med/high heat and bring up to a temperature of 325°
  • Whisk flour and water together. 
  • Stack tortillas on a plate covered and place in a microwave oven for 30 seconds until pliable. 
  • Work one at a time place ¼ of the chicken mixture in the middle of the tortillas. 
  • Brush the edges of tortillas with flour paste. 
  • Wrap top and bottom of tortillas tightly over filling. 
  •  Brush ends of tortilla with paste and fold into centre pressing firmly to seal.
  •  Place 2 chimichangas, seam side down in oil and fry for 2 minutes turn over and fry for another 2 minutes. 
  • Remove and place on a wire rack. 
  • Bring oil back to 325° and fry remaining chimichangas.
  • Serve warm
Keyword Dinner Ideas, Family Recipes, Mexican
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