Best Chimichanga Recipe
Best Chimichanga Recipe is a medium Mexican-American recipe that serves 4. 620 calories per serving. Recipe by Chef Tips on YouTube.
Prep: 35 min | Cook: 4 hrs 14 min | Total: 5 hrs 4 min
Cost: $17.36 total, $4.34 per serving
Ingredients
- 2 cups Chicken Broth (low‑sodium, for slow cooker)
- 1 cup Onion (yellow onion, diced)
- 2 tablespoons Fresh Cilantro (leaves only, chopped)
- 1 tablespoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Granulated Garlic
- 0.25 teaspoon Cayenne Pepper
- 2 large Chicken Breast Halves (boneless, skinless, about 1.5 lb total)
- 4 Flour Tortillas (8‑inch, soft, kept at room temperature)
- 1 cup Aged Cheddar Cheese (shredded, sharp aged cheddar)
- 2 tablespoons Sour Cream
- 1 cup Guacamole (homemade (avocado, lime juice, salt))
- 1 pinch Salt
- 2 cups Vegetable Oil (high smoke‑point oil such as canola, enough to fill deep fryer 2 inches deep)
- 4 Toothpicks (for securing the roll)
Instructions
Prepare Slow‑Cooker Liquid
Add 2 cups chicken broth, 1 cup diced onion, 2 Tbsp chopped cilantro, 1 Tbsp ground cumin, 1 Tbsp chili powder, 1 tsp granulated garlic, and ¼ tsp cayenne pepper to the slow cooker. Whisk until well combined.
Time: PT5M
Cook Chicken in Slow Cooker
Place the two chicken breast halves into the seasoned broth. Cover and cook on HIGH for 4 hours until the meat is tender and easily shreds.
Time: PT4H
Shred the Chicken
Remove the chicken breasts, let cool slightly, then shred with two forks. Sprinkle a pinch of salt and set aside.
Time: PT10M
Prepare Guacamole (If Not Pre‑Made)
Mash ripe avocados, add lime juice, a pinch of salt, and optional cilantro. Mix until smooth.
Time: PT5M
Assemble the Chimichangas
Lay a flour tortilla flat. Place a generous spoonful of shredded chicken in the center, add a dollop of guacamole, a drizzle of sour cream, and sprinkle with shredded aged cheddar. Fold the sides in, roll tightly, and secure with a toothpick.
Time: PT10M
Preheat Deep Fryer
Heat the deep fryer to 375°F (190°C).
Time: PT10M
Temperature: 375°F
Fry the Chimichangas
Place the assembled chimichangas in the fryer basket, being careful not to overcrowd. Fry for about 4 minutes, turning once, until golden brown and the cheese is melted.
Time: PT4M
Temperature: 375°F
Rest, Slice, and Serve
Remove chimichangas with tongs, let drain on paper towels, and rest for 5 minutes. Remove toothpicks, cut each chimichanga in half lengthwise, and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 6 g
Dietary info: High protein, Contains avocado, Not vegetarian, Not vegan, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Broth: stock, water with bouillon
- Instead of Onion: white onion, shallots
- Instead of Fresh Cilantro: parsley
- Instead of Ground Cumin: ground coriander
- Instead of Chili Powder: smoked paprika
- Instead of Granulated Garlic: garlic powder
- Instead of Cayenne Pepper: hot sauce
- Instead of Chicken Breast Halves: rotisserie chicken, turkey breast
- Instead of Flour Tortillas: corn tortillas (may be more fragile)
- Instead of Aged Cheddar Cheese: Monterey Jack, shredded mozzarella
- Instead of Sour Cream: Greek yogurt
- Instead of Guacamole: store‑bought guacamole
- Instead of Salt: sea salt
- Instead of Vegetable Oil: peanut oil, vegetable oil
- Instead of Toothpicks: kitchen twine
Equipment Needed
- Slow Cooker
- Whisk
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Spatula
- Toothpicks
- Deep Fryer
- Frying Basket
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Cooking the chicken in the slow cooker until tender
- Shredding the chicken evenly
- Sealing the tortilla roll securely with a toothpick
- Maintaining oil temperature at 375°F for a crisp exterior
Chef Tips from the Video
- Use a high‑smoke‑point oil like canola or peanut for the crispiest result.
- Add a pinch of smoked paprika to the chicken broth for a subtle smoky flavor.
- For extra crunch, lightly toast the tortillas in a dry skillet before assembling.
Troubleshooting
The chimichanga falls apart during frying.
Make sure the tortilla edges are fully sealed and the toothpick is firmly inserted before frying.
The filling is soggy after frying.
Pat the assembled chimichanga with a paper towel before frying to remove excess moisture.
Oil temperature drops too low, resulting in greasy chimichangas.
Do not overcrowd the fryer; fry in small batches and allow the oil to return to 375°F between batches.
Storage
Refrigerator: Store assembled but unfried chimichangas in an airtight container for up to 3 days.
Freezer: Freeze cooked, unfried chimichangas wrapped tightly in foil for up to 2 months. Thaw before frying.
Room temperature: Do not keep at room temperature for more than 2 hours due to the dairy fillings.
Make-Ahead Tips
- Cook the chicken in the slow cooker a day ahead and store shredded chicken in the fridge.
- Assemble chimichangas, wrap tightly in plastic, and freeze; fry directly from frozen for a crisp result.
- Prepare guacamole up to 12 hours ahead; cover with plastic wrap pressed against the surface.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichanga in Mexican‑American cuisine?
The chicken chimichanga is believed to have originated in the Southwest United States, with competing stories placing its invention in Sonora, Mexico, or Phoenix, Arizona. It became popular in the 1950s as a portable, deep‑fried burrito that combined Mexican flavors with American fast‑food convenience.
What are the traditional regional variations of chimichanga in the Southwest United States?
In Arizona, chimichangas are often filled with shredded beef or chicken and topped with cheese, while in New Mexico they may include green chile sauce. Some versions use corn tortillas for a more authentic Mexican feel, though flour tortillas are common for easier folding and frying.
How is chicken chimichanga traditionally served in Arizona and Sonora, Mexico?
Traditionally, the fried burrito is served hot, sliced in half, and topped with fresh guacamole, sour cream, and shredded cheese. It is often accompanied by salsa, pico de gallo, and a side of refried beans or rice.
What occasions or celebrations is chicken chimichanga commonly associated with in Mexican‑American culture?
Chicken chimichanga is a popular party snack for Cinco de Mayo, Super Bowl gatherings, and family barbecues. Its handheld nature makes it ideal for casual celebrations and game‑day menus.
What authentic traditional ingredients are used in a classic chicken chimichanga versus common substitutes?
Authentic ingredients include shredded chicken cooked in a broth with cumin, chili powder, and cilantro, flour tortillas, aged cheddar or Mexican blend cheese, fresh guacamole, and sour cream. Common substitutes are using rotisserie chicken, Monterey Jack cheese, or store‑bought guacamole when time is limited.
What other Mexican dishes pair well with chicken chimichanga?
Serve chicken chimichanga alongside Mexican rice, refried beans, fresh pico de gallo, and a side of corn salsa. A light cucumber‑lime salad or a chilled margarita also complement the rich, fried flavors.
How has the chicken chimichanga evolved over time in Southwest cuisine?
Originally a simple fried burrito, modern versions incorporate gourmet touches like aged cheddar, homemade guacamole, and slow‑cooked chicken. Some chefs now bake the chimichanga for a lighter version, while others experiment with fillings such as shrimp or black‑bean veggie mixes.
What are the most common mistakes to avoid when making chicken chimichanga at home?
Common mistakes include overfilling the tortilla, not sealing the edges tightly, frying at too low a temperature, and using a tortilla that is too dry. Each of these can cause the filling to leak or the exterior to become soggy instead of crisp.
How do I know when the chicken chimichanga is done frying and properly cooked inside?
The chimichanga should be a deep golden brown and feel firm to the touch. A quick internal temperature check should read at least 165°F (74°C). The cheese will be fully melted and the interior steam will be hot.
What does the YouTube channel Chef Tips specialize in?
The YouTube channel Chef Tips focuses on practical, step‑by‑step cooking tutorials for home cooks, covering a wide range of cuisines with an emphasis on clear technique explanations and budget‑friendly ingredients.
How does the YouTube channel Chef Tips' approach to Mexican‑inspired recipes differ from other cooking channels?
Chef Tips combines traditional Mexican flavors with modern kitchen shortcuts, such as using a slow cooker for tender chicken and providing detailed safety tips for deep frying. The channel prioritizes accessibility, ensuring viewers can recreate authentic dishes without specialized equipment.
Last updated: August 30, 2026
