Easy Chimichangas
Published Oct. 3, 2024
- Total Time
- 35 minutes (fried) or 55 minutes (baked)
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes (fried) or 40 minutes (baked)
- Rating
- Comments
- Read comments
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Ingredients
- Canola or vegetable oil, for shallow frying (or 2 tablespoons for the baked version)
- 2cups shredded rotisserie or roast chicken (about 10 ounces)
- 2scallions, finely chopped (about ⅓ cup)
- 1(4-ounce) can chopped green chiles
- Salt and black pepper
- 4(10-inch) flour tortillas
- 1cup/8 ounces refried beans
- 2cups/8 ounces grated sharp Cheddar or Monterey Jack cheese
- Shredded iceberg lettuce, sour cream, pico de gallo, guacamole and chopped cilantro (all optional toppings)
Nutritional analysis per serving (4 servings)
600 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 39 grams protein; 1082 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 10-inch cast-iron skillet, heat ⅓ inch of oil (about 1½ cups) until an instant-read thermometer registers 350 degrees. If you’d like to bake the chimichangas rather than frying them, heat oven to 425 degrees and lightly grease a large rimmed sheet pan.
- Step 2
In a large bowl, combine chicken, scallions and green chiles (and their liquid); season with salt and pepper and mix well.
- Step 3
Working with one tortilla at a time, spread ¼ cup refried beans just below the center in the shape of a rectangle, leaving a 2-inch border on the left, right and bottom sides. Arrange a heaping ½ cup chicken mixture on the beans, then top with ½ cup cheese. Fold in the left and right sides of the tortilla just over the filling, then fold the bottom up over the filling and roll up tightly away from you to form a burrito. Repeat with the remaining tortillas and filling.
- Step 4
If pan-frying, add 2 burritos to the skillet, seam-sides down, and pan-fry them, turning every 30 seconds to 1 minute, until filling is hot, cheese is melted and chimichangas are golden all over, about 5 minutes. (Be sure to maintain the temperature at 350 degrees to prevent burning.) Transfer to a paper towel-lined plate to drain. Repeat with the remaining 2 burritos.
- Step 5
If baking, arrange burritos seam side-down on the prepared sheet pan and brush all over with 2 tablespoons oil. Bake, turning halfway through, until filling is hot, cheese is melted and chimichangas are golden, 18 to 20 minutes.
- Step 6
Place one chimichanga on each serving plate. If using shredded lettuce, arrange a mound alongside the burrito. Top chimichangas with some sour cream, pico de gallo, guacamole and cilantro (or selected toppings of choice).
Private Notes
Comments
To convert a recipe from a conventional oven to an air fryer, subtract 20-25 degrees. I think my air fryer runs hot, so I subtract 25 degrees. And reduce cooking time by 20-25%. I reduce by 25% for the same reason. If it's not as crisp as you'd like, you can always add a few minutes. So, for this recipe, I'd heat the air fryer to 400 and cook for about 14 minutes, then check. I might even start a little lower with my particular air fryer, but the formula works for most.
I've made vegetarian versions with cubes of roasted sweet potato, refried black beans and pepper jack cheese. Bake them, then freeze the leftovers.
Air-frying chimichangas works great, too.
I was surprised how delicious the baked version was vs. fried, an unacceptable option for us. Attractive toppings on the side made for a pretty plate. Loved that I could customize for all my eaters plate by plate - chiles, cilantro, sour cream vs. yogurt. I prepped ahead so it came together quickly at dinnertime on a greased foil sheet. Thank you Kay!
Yummy and so easy; 10 min prep, 20 to cook. Used Trader Joe's precooked Just Chicken. Cooking for one, so cut most ingredients in half except for green chiles. Added some cumin. Ended up with 3 chimis (so two for meals later in the week!). Used an oil sprayer and my combo toaster oven/air fryer which worked great; the chimis were nice and crispy. I'll try with other fillings per suggestions in the comments.
Will it work to assemble ahead of time and freeze or refrigerate so you can just bake or fry later in the week?
@KCP I would do the prep work ahead of time and refrigerate. Then you can just pull everything out, assemble and cook allowing a few extra minutes of cook time due to the chilled ingredients. The assembly takes no time at all when you have everything ready.
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