Krista Gambacorta
April 19, 2026
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Chimichangas are always popular. They’re the kind of meal that ticks all the boxes come dinner. They’re crispy on the outside and have a hearty filling in the middle. A combination that’s guaranteed to end with an empty plate.
Chimichangas have all the comfort of a burrito, but the fried tortilla gives them a texture that makes them feel a little more special. This recipe keeps things simple with chicken, salsa, beans, and cheese, so it is easy to put together without a lot of work.
If you don’t like the ingredients, they’re easy to customize with whatever fillings you prefer. No matter your choice, we recommend topping with a spoonful of sour cream and guacamole for even more flavor.
Chimichanga Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of salsa
- 1 cup of cheddar cheese, shredded
- 1 cup of refried beans
- 4 large flour tortillas
- Vegetable oil, for frying
- Salt, to taste
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes
Chimichanga Instructions
- In a large bowl, mix the shredded cooked chicken, salsa, and half of the shredded cheddar cheese until everything is well combined.
- Spoon one quarter of the refried beans into the center of a tortilla, making sure to leave a border around the edges.
- Add one quarter of the chicken mixture over the beans, then sprinkle some extra cheddar cheese on top.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom to create a burrito shape. Secure it with toothpicks if needed.
- Repeat the same process with the remaining tortillas and filling.
- Pour vegetable oil into a deep skillet until it is about 2 inches deep. Heat the oil to 350°F (175°C), using a thermometer if needed to check the temperature.
- Carefully add one or two chimichangas to the hot oil. Fry them for about 4 minutes per side, until they are crisp and golden brown.
- Lift the chimichangas out with tongs and place them on a plate lined with paper towels to soak up any extra oil. Lightly season with salt.
- Continue frying the rest of the chimichangas in batches.
- Serve them warm with sour cream, guacamole, chopped cilantro, and diced tomatoes if you like.
Nutrition
Calories: 500cal
Carbohydrate: 35g
Protein: 30g
Fat: 28g
Cholesterol: 75mg
Sodium: 800mg