Chicken Chimichangas {Baked or Pan Fried}

5 from 25 votes

Chicken Chimichangas {Baked or Pan Fried}

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, entree, lunch, Main Course, main dish

Cuisine: Mexican, Mexican American

Keyword: baked chimichangas, chicken chimichangas, chimichanga recipe, chimichangas, chimichangas recipe, homemae chimichangas, pan fried chimichangas

Servings: chimichangas

Author: Alyssa Rivers

Ingredients

2 cups shredded cooked chicken
1 tablespoon chili powder
½ teaspoon cumin
¼ teaspoon paprika
½ teaspoon salt
½ cup salsa
2 cups shredded Colby jack cheese
2 ounces softened cream cheese
2 tablespoons chopped green onions
1 (15-ounce) can refried beans
4 burrito-sized tortillas
1 tablespoon olive oil

Instructions

Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, 2 cups shredded cooked chicken, 1 tablespoon chili powder, ½ teaspoon cumin, ¼ teaspoon paprika, ½ teaspoon salt, ½ cup salsa, 2 cups shredded Colby jack cheese, 2 ounces softened cream cheese, and 2 tablespoons chopped green onions.
Spoon 2 tablespoons the 1 (15-ounce) can refried beans onto each of the 4 burrito-sized tortillas about 2 inches from the edge. divide the chicken mixture evenly among the put into the center. Fold in the sides of the tortillas, then roll them up the bottom and place them seam-side down on a baking sheet.
Use 1 tablespoon olive oil to brush the tops of the tortillas. Bake for 20 minutes or until golden brown and heated through. Serve warm.

Video

Notes

How to pan fry:
Add 1 Tablespoon oil to a medium skillet over medium heat. Add the chimichanga seam-side down. Fry on each side 2-3 minutes until golden brown and crispy and heated through.

Nutrition

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