How To Make Chimichangas
How To Make Chimichangas is a medium Mexican recipe that serves 4. 400 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 27 min | Cook: 43 min | Total: 1 hr 25 min
Cost: $33.00 total, $8.25 per serving
Ingredients
- 2 lb Chicken Breast (boneless, skinless; trimmed)
- 1 cube Chicken Bouillon Cube (adds flavor to boiling water)
- 1.5 tsp Chili Powder
- 0.5 tsp Garlic Powder (granulated)
- 0.5 tsp Onion Powder (granulated)
- 0.25 tsp Ground Cumin
- to taste Salt (adjust after boiling)
- 2 tbsp Chicken Broth (reserved from boiling pot; keeps filling moist)
- 3 cup All‑Purpose Flour (for homemade tortillas)
- 1 tsp Salt (for tortilla dough)
- 2 tsp Baking Powder
- 0.33 cup Lard or Shortening (solid fat for tender tortillas)
- 1 cup Very Hot Water (as hot as you can comfortably hold)
- 8 oz Colby Jack Cheese (cut into 8 one‑ounce slices)
- 2 cup Vegetable Oil (for shallow frying; high smoke‑point oil)
Instructions
Boil Chicken
Place 2 lb chicken breast in a large pot, cover with water, add 1 chicken bouillon cube, and bring to a boil. Reduce to a simmer and cook until the chicken is fully cooked through, about 15 minutes.
Time: PT15M
Temperature: 100°C
Shred Chicken
Remove the chicken with tongs, let cool slightly, then shred using kitchen shears or two forks until fine strands form.
Time: PT5M
Season Chicken
Transfer shredded chicken to a bowl and stir in 1½ tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp ground cumin, and salt to taste. Add 2 tbsp of the reserved broth to keep it moist.
Time: PT2M
Make Tortilla Dough
In a mixing bowl combine 3 cup all‑purpose flour, 1 tsp salt, and 2 tsp baking powder. Add 1/3 cup lard (or shortening) and mix until crumbly. Slowly pour in 1 cup very hot water, stirring until a shaggy dough forms.
Time: PT10M
Knead and Portion Dough
Knead the dough on a lightly floured surface for about 2 minutes until smooth. Divide into 10 equal balls (about 3‑4 oz each).
Time: PT2M
Cook Tortillas
Heat a large skillet over medium‑high heat. Lightly oil the surface, then roll each ball into a ~9‑inch circle and cook 30‑45 seconds per side until light brown spots appear and the tortilla is pliable.
Time: PT20M
Temperature: medium-high
Slice Cheese
Cut the 8 oz block of Colby Jack cheese into 8 equal slices (about 1 oz each).
Time: PT2M
Assemble Chimichangas
Lay a tortilla flat, place a generous spoonful of seasoned chicken in the center, add one cheese slice, then top with a little more chicken. Fold the bottom up, tuck the sides, and roll tightly. Place seam side down on a baking sheet.
Time: PT10M
Heat Oil for Frying
Pour vegetable oil into the skillet to a depth of about 1 inch. Heat over medium‑high until a wooden chopstick inserted into the oil bubbles steadily, or until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry Chimichangas
Carefully place each chimichanga seam side down in the hot oil. Fry for about 30‑45 seconds per side, or until golden‑brown and crisp. Use tongs to hold the first one for 10‑15 seconds to set the seam.
Time: PT8M
Temperature: 350°F
Drain and Serve
Transfer fried chimichangas to a baking sheet with a cooling rack to let excess oil drip off. Let rest 2 minutes, then serve with your favorite salsa, guacamole, or sour cream.
Time: PT2M
Nutrition Facts
- Calories
- 400
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Can be made gluten‑free with corn tortillas, Can be dairy‑free using dairy‑free cheese
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Shredded rotisserie chicken
- Instead of Chicken Bouillon Cube: Chicken stock, vegetable bouillon
- Instead of Chili Powder: taco seasoning, cayenne pepper (use less)
- Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce added salt)
- Instead of Onion Powder: finely minced onion, shallot powder
- Instead of Ground Cumin: coriander powder, Mexican oregano (smaller amount)
- Instead of Salt: sea salt, kosher salt
- Instead of Chicken Broth: store‑bought chicken broth, water with extra bouillon
- Instead of All‑Purpose Flour: whole‑wheat flour (will be denser), corn flour (different texture)
- Instead of Salt: sea salt
- Instead of Baking Powder: baking soda (use ⅔ tsp)
- Instead of Lard or Shortening: unsalted butter, vegetable oil (will change texture)
- Instead of Colby Jack Cheese: cheddar, Monterey Jack, Mexican blend cheese
- Instead of Vegetable Oil: canola oil, peanut oil, lard
Equipment Needed
- Large Pot
- Tongs
- Kitchen Shears (optional)
- Mixing Bowl
- Rolling Pin
- Large Skillet
- Baking Sheet
- Cooling Rack (optional)
- Wooden Chopstick (optional)
- Fry Thermometer (optional)
- Spatula
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Boiling the chicken until fully cooked
- Shredding the chicken finely
- Creating a smooth tortilla dough
- Cooking tortillas just until pliable
- Sealing the chimichanga seam before frying
- Maintaining oil temperature at 350°F
Chef Tips from the Video
- Use lard for the most authentic, flaky tortilla texture.
- A pinch of sugar in the tortilla dough helps with browning.
- For extra crunch, dust the assembled chimichanga lightly with cornmeal before frying.
Troubleshooting
Tortilla dough is too dry and cracks.
Add a tablespoon of hot water at a time until the dough comes together; ensure the fat is fully incorporated.
Seam opens during frying, oil seeps in.
Pinch the seam tightly and press with a fork before frying; hold the first chimichanga down for a few seconds to set the seal.
Oil is not hot enough; chimichangas absorb oil.
Use a thermometer; heat oil to 350°F before adding the first piece. If the oil bubbles slowly, increase heat.
Filling is dry after frying.
Add an extra tablespoon of broth to the shredded chicken before assembling.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to regain crispness.
Freezer: Wrap each chimichanga tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and fry or bake directly.
Room temperature: Not recommended; oil can become rancid and filling may spoil.
Make-Ahead Tips
- Boil and shred the chicken a day ahead; store in broth in the fridge.
- Prepare tortilla dough and keep dough balls covered; refrigerate up to 24 hours.
- Assemble chimichangas, freeze on a tray, then transfer to a zip bag for later frying.
Frequently Asked Questions
What is the cultural significance and history of chicken and cheese chimichangas in Mexican‑American cuisine?
Chimichangas originated in the southwestern United States, likely Arizona, as a deep‑fried burrito created by accident. They have become a staple of Mexican‑American comfort food, especially in family gatherings and casual eateries.
What are the traditional regional variations of chimichangas in the Southwest United States?
In Arizona, chimichangas are often filled with shredded beef, cheese, and beans, while in Texas you might find them with chicken, green chilies, and Monterey Jack. Some regions add potatoes or use corn tortillas for a different texture.
How is a classic chimichanga traditionally served in Mexican‑American households?
They are typically served hot, topped with salsa, guacamole, sour cream, and a squeeze of lime. They may be accompanied by Mexican rice, refried beans, or a simple salad.
What occasions or celebrations are chimichangas traditionally associated with in Mexican‑American culture?
Chimichangas are popular at family game nights, casual parties, and weekend meals. They’re also a favorite at sports‑watch gatherings and backyard barbecues because they’re easy to eat by hand.
What authentic ingredients are essential for a traditional chicken chimichanga versus common substitutes?
Authentic ingredients include shredded chicken, a meltable cheese like Colby‑Jack, and a flour tortilla made with lard. Substitutes such as butter, store‑bought tortillas, or cheddar cheese work, but they change the flavor and texture slightly.
What other Mexican‑American dishes pair well with chicken and cheese chimichangas?
Serve them alongside Mexican rice, refried black beans, pico de gallo, and a fresh avocado salad. A side of grilled corn (elote) also complements the crispy fried flavor.
What are the most common mistakes to avoid when making chicken and cheese chimichangas at home?
Common errors include over‑cooking the tortillas so they become brittle, not sealing the seam tightly, and frying at too low a temperature which makes the chimichanga soggy. Also, using too much filling can cause the tortilla to tear.
Why does this recipe use a shallow‑fry method instead of deep‑frying the chimichangas?
Shallow frying uses less oil, makes it easier to control the seam seal, and reduces splatter while still achieving a crisp, golden exterior. It also allows home cooks to fry safely in a standard skillet.
Can I make chicken and cheese chimichangas ahead of time and how should I store them?
Yes, you can assemble the chimichangas, wrap each tightly in foil, and freeze. When ready to serve, fry them directly from frozen, adding an extra 30 seconds per side, or thaw and fry as usual.
What texture and appearance should I look for when the chimichangas are done?
The exterior should be deep golden‑brown and crackle like glass when tapped. Inside, the cheese should be fully melted and the chicken hot and moist, with no wet spots from oil.
What does the YouTube channel Simply Mamá Cooks specialize in?
Simply Mamá Cooks focuses on family‑friendly Latin American and Mexican home cooking, offering step‑by‑step tutorials that blend traditional flavors with practical, everyday techniques.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes homemade basics like making fresh tortillas from scratch, uses clear visual cues, and often shares budget‑friendly tips, whereas many channels rely on store‑bought shortcuts.
Last updated: August 29, 2026
