How to Make Chimichangas: Easy Chicken Chimichanga Recipe
Written by MasterClass
Last updated: Dec 5, 2021 • 3 min read
Learn how to make a perfect deep-fried burrito with this simple, decadent chimichanga recipe.
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What Are Chimichangas?
A chimichanga is a Mexican appetizer consisting of a flour tortilla tightly wrapped around a filling of various ingredients, typically high-protein meats, beans, and cheese, which is then deep-fried and topped with salsa or sour cream. This deep-fried variant of a traditional burrito is a staple of Tex-Mex cuisine and served in Mexican restaurants worldwide. Common side dishes served alongside chimichangas include Mexican rice, refried beans, and chips and salsa.
What Is the Difference Between a Chimichanga and a Burrito?
Chimichangas and burritos differ in:
- Cooking method: While burritos are simply wrapped in a flour tortilla and served immediately, chimichangas require an additional step—deep-frying. This extra cooking step gives chimichangas a crispy, golden brown, and flaky texture.
- Fillings: Burritos can contain a wide range of ingredients—from beans and rice to vegetables to breakfast staples like eggs and bacon. While chimichangas typically include a handful of ingredients: most often a combination of meat, beans, and cheese. Chimichangas will usually forego raw vegetable fillings like lettuce or tomatoes since the deep-frying process can make them mushy or wilted.
- Toppings: Burritos are often served bare or without toppings on the outside of the tortilla. You can top chimichangas with dollops of sauce, guacamole, sour cream, or salsa, and a pinch of lettuce or pico de gallo.
- Eating method: Since chimichangas are crispy and usually topped with sauces, many choose to eat them with a fork and knife. Burritos, on the other hand, are served bare so you can eat them with your hands.
Simple Chicken Chimichanga Recipe
makes
Ingredients
- 1
In a small bowl, mix the coriander, cumin, chipotle chili powder, salt, and pepper. Rub the spice mixture onto both sides of the chicken breasts.
- 2
In a large skillet, heat olive oil over medium-high heat until shimmering. Add chicken and cook until the bottom half is cooked through, golden brown, and slightly crispy, about 5–7 minutes. Using tongs, flip chicken breasts and cook until the other side has browned, about 5 more minutes. Allow the cooked breasts to rest on a cutting board or plate for at least 5 minutes, then shred with a fork.
- 3
In a saucepan over medium-low heat, heat the refried beans until warm, occasionally stirring to heat them evenly.
- 4
In a skillet, warm the flour tortillas, about 1 minute per side.
- 5
Spoon ¼ of the refried beans into the center of the tortilla. Then, spoon ¼ of the shredded chicken mixture on top of the beans. Sprinkle with ¼ of the shredded cheese. Avoid overfilling your chimichanga. Adding too much filling will cause the tortilla to unravel in the frying process. Repeat with the rest of the tortillas.
- 6
Fold both sides of the tortilla in toward the middle of the pile. Hold those flaps in place while folding the bottom of the tortilla up over the center. Then, simply roll the burrito away from you to gather up the final length of the tortilla. The burrito should resemble a squat, rectangular package. Secure the ends with toothpicks to keep the chimichanga secure while frying. Repeat with the remaining chimichangas.
- 7
Heat the vegetable oil in a wide frying pan over medium-high heat. When the oil is shimmering, add two chimichangas seam-side-down and let sit in the oil until they’re crispy and golden brown on the bottom, about 5 minutes.
- 8
Using metal tongs, flip each chimichanga over and fry the other side. Once both sides are crispy and golden brown, remove from the oil and drip dry on a wire rack or paper towel. Repeat with remaining chimichangas.
- 9
Once the chimichangas slightly cool, remove the toothpicks, top with your desired toppings, and serve immediately.
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