Chicken Chimichangas (+Video)
Recipe: https://recipestripper.com/recipes/7d6deef3-dcd2-40cc-ab17-65d20d90bfab
Original source: https://www.thecountrycook.net/chicken-chimichangas/
Archived source: https://web.archive.org/web/20260303033212id_/https://www.thecountrycook.net/chicken-chimichangas/ (captured 2026-03-03T03:32:12.000Z)
Recipe image: https://www.thecountrycook.net/wp-content/uploads/2024/12/thumbnail-Chicken-Chimichangas.jpg

These Chicken Chimichangas are made with a deliciously seasoned chicken, cheese and refried bean filling all wrapped in a crispy flour tortilla!
Yield: 8
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

Ingredients
- 4 cups shredded cooked chicken ((I just used a rotisserie chicken))
- 1 cup refried beans
- 2 cups shredded Mexican blend cheese
- 1  packet taco seasoning
- 1/2 cup salsa
- 1/2 cup sour cream
- 8  burrito size flour tortillas
- oil, for frying ((I prefer peanut or canola oil))

Instructions
1. In a large bowl, mix 4 cups shredded cooked chicken, 1 cup refried beans, 2 cups shredded Mexican blend cheese, 1 packet taco seasoning, 1/2 cup salsa and 1/2 cup sour cream until well combined.
2. Divide the filling among 8 burrito size flour tortillas and place the filling in the center of the tortillas.
3. Bring the two sides over the middle of the filling, then tightly roll to form a little package.
4. Secure the package with two toothpicks and repeat with all the tortillas.
5. Heat about 2-3 inches of oil in a heavy bottom skillet to 350°F.
6. Fry the chimichangas until golden brown on all sides; you may need to flip them often so they don’t burn, about 5 minutes total. Do not crowd the pan; you will need to fry in batches. Keep an eye on the oil temperature so that it doesn’t get too hot.
7. Place the finished chimichangas on a paper towel-lined plate to absorb any excess oil, and then place them on a wire rack over a sheet tray to keep them crispy.
8. Serve immediately with your favorite toppings.