Chicken Chimichanga

Chicken Chimichanga

5 from 3 votes
These flavourful chicken chimichangas are made with cheddar cheese, bell peppers, and a variety of spices. This Mexican-inspired dish is delicious whether baked or deep-fried. Serve with Mexican rice and refried beans to complete the meal.
Chicken Chimichanga

Chicken chimichangas are a crispy deep-fried burrito. They are filled with a flavourful mixture of thin chicken strips, cheese, and spices.

It is a popular Mexican dish that is ideal for a quick and easy dinner. The origin of the chicken chimichanga is widely debated, with several origin stories circulating about how it came to be.

According to legend, it was invented in the 1950s by accident when an Arizona cook accidentally dropped a burrito into the deep fryer. Although I am not sure how true this is.

Another story claims that the chimichanga originated in Mexico and was introduced to the United States by Mexican immigrants.

Regardless of its origins, the chicken chimichanga has become a popular dish in Mexican and Tex-Mex cuisine, thanks to its crispy exterior and flavourful filling.

I absolutely love Mexican food and this dish is no exception. It is a delicious recipe to make for dinner that will keep both children and adults happy.

The right tortilla is essential for making the perfect chicken chimichanga. To form the burrito, you need to use a large flour tortilla that is easy to work with.

I always like to warm the tortilla slightly in the microwave or on a hot skillet before folding the burrito.

There are numerous ways to flavour the chicken filling, but I like to have mine slightly on the spicy side. This recipe uses simple yet delicious spices, as well as bell peppers and cheese.

Make sure the chicken in the filling is fully cooked and the vegetables are soft and tender.

Cheese is another important component of chicken chimichangas. The best cheese varieties are those that melt well and complement the flavour of the chicken.

Cheddar, Monterey Jack, or any Mexican blend cheese are all good choices. Try to grate the cheese yourself rather than using pre-grated cheese.

This is due to the fact that pre-grated cheese contains preservatives, and no one wants that.

It is difficult to toll the chimichanga properly at first but with practice you will become an expert. It is important that the burrito is wrapped properly so that it stays together when fried.

To make the burrito, fold the sides of the tortilla over the filling and place it on the bottom half of the tortilla.

Tuck in the sides of the tortilla as you roll it tightly around the filling before securing the ends with toothpicks.

Heat the oil in a large skillet over medium-high heat once the chimichanga is ready to fry.

Cook until the chimichanga is golden brown and crispy on all sides in the hot oil. Make sure to turn it occasionally to ensure even cooking.

To add flavour and texture, you serve chicken chimichangas with a variety of toppings.

I personally like to serve mine with sour cream, guacamole, or salsa. Serve the chimichangas hot and enjoy this tasty and filling meal for your next dinner.

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Chicken Chimichanga

Chicken Chimichanga

by Nabeela Kauser
These flavourful chicken chimichangas are made with cheddar cheese, bell peppers, and a variety of spices. This Mexican-inspired dish is delicious whether baked or deep-fried.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 343 kcal


  • 4 Tortillas
  • 2 Chicken Breasts Boneless
  • 1 Red Bell Pepper Finely chopped
  • 1 Green Bell Pepper Finely chopped
  • 1 small Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1 tsp Paprika
  • Salt To taste
  • Black Pepper To taste
  • 100 g Cheddar Cheese
  • Oil For frying


  • Season the chicken breasts with cumin, chili powder, paprika, salt, and pepper.
  • Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
  • Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through.
  • Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
  • In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened. Add the sliced bell peppers and cook until tender.
  • Add the sliced chicken back into the skillet and mix everything together.
  • Lay out the tortillas and sprinkle the shredded cheese onto the centre of each tortilla. Spoon the chicken mixture on top of the cheese.
  • Lay out the tortillas, add the chicken mixture, and then sprinkle the cheese on top.
  • Fold the sides of the tortilla in, then roll up the tortilla tightly around the filling, tucking in the sides as you go.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam side down and fry for about 3 minutes or until golden brown. Flip and fry the other side for another 2-3 minutes.
  • Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  • Serve immediately, with optional sides such as guacamole, sour cream, and salsa.


  • You can adjust the amount of spices to your liking or add additional spices such as oregano or coriander.
  • For a healthier option, you can bake the chimichangas in the oven instead of frying them. Brush them with a little bit of oil and bake at 200°C for about 15-20 minutes or until crispy and golden brown.
  • You can also add some black beans or corn to the filling for additional flavour and nutrition.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 343kcalCarbohydrates: 20gProtein: 33gFat: 14gSaturated Fat: 6gTrans Fat: 0.01gCholesterol: 97mgSodium: 653mgPotassium: 593mgFiber: 2gSugar: 3gVitamin A: 636IUVitamin C: 33mgVitamin D: 0.3µgCalcium: 246mgIron: 2mg
Keyword Burrito, Chicken, Food, Recipe, Tortilla, Wrap
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