Chipotle Chicken Chimichanga

Take your taste buds on an unforgettable journey with these crispy, golden-brown Chipotle Chicken Chimichangas! Packed with smoky shredded chicken cooked in a flavorful blend of chipotle peppers, adobo sauce, and aromatic spices, these chimichangas are stuffed with refried beans, fluffy white rice, and melty cheddar cheese, all wrapped in a warm flour tortilla. Deep-fried to perfection, each bite delivers a satisfying crunch followed by a burst of bold, zesty flavors. Perfect for weeknight dinners or indulgent gatherings, this Tex-Mex classic is easy to customize with your favorite toppings like sour cream, fresh pico de gallo, and chopped cilantro. Whether you're a fan of spicy food or craving hearty comfort, this recipe is a must-try!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 pieces Chipotle peppers in adobo sauce
• 2 tablespoons Adobo sauce
• 2 pieces Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 pieces Large flour tortillas
• 1 cup Shredded cheddar cheese
• 1 cup Refried beans
• 1 cup Cooked white rice
• 2 cups Vegetable oil (for frying)
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Pico de gallo (optional, for serving)
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat oven to 375°F (190°C) if keeping chimichangas warm after frying.

Step 2

Season the chicken breasts with salt, black pepper, cumin, and smoked paprika.

Step 3

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the seasoned chicken breasts until fully cooked, approximately 5-7 minutes per side. Remove from the skillet and let rest for 5 minutes, then shred the chicken using two forks.

Step 4

In the same skillet, add the chopped garlic and sauté for 30 seconds until fragrant. Add the shredded chicken back to the skillet along with the chipotle peppers, adobo sauce, and 2 tablespoons of water. Mix well and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.

Step 5

Lay a large flour tortilla flat on a clean surface. Spread 2 tablespoons of refried beans in the center of the tortilla, followed by 1/4 cup of cooked rice, 1/4 of the chipotle chicken mixture, and a handful of shredded cheddar cheese.

Step 6

Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.

Step 7

Heat 2 cups of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Carefully lower each chimichanga into the hot oil using tongs and fry until golden brown and crispy, about 2-3 minutes per side. Fry in batches if needed to avoid overcrowding.

Step 8

Remove chimichangas from the oil and transfer to a paper towel-lined plate to drain excess oil. Optionally, place them in the oven to keep warm while frying the rest.

Step 9

Serve chimichangas hot, topped with sour cream, pico de gallo, and chopped cilantro if desired.

Nutrition Facts

Serving size	(1796.9g)

Amount per serving	% Daily Value*
Calories	6489.4

Total Fat 589.8g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 387.5mg	0%
Sodium 6980.5mg	0%
Total Carbohydrate 207.4g	0%
Dietary Fiber 19.3g	0%
Total Sugars 16.7g
Protein 136.8g	0%

Vitamin D 0IU	0%
Calcium 1408.8mg	0%
Iron 16.5mg	0%
Potassium 2480.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.4%

Protein: 8.2%

Carbs: 12.4%