Chicken Chimichangas - so good, so easy. Full recipe below.
Chicken Chimichangas - so good, so easy. Full recipe below. is a easy Mexican recipe that serves 4. 520 calories per serving. Recipe by Carson Ball on YouTube.
Prep: 13 min | Cook: 24 min | Total: 47 min
Cost: $12.21 total, $3.05 per serving
Ingredients
- 2 lb Chicken Breast (boneless, skinless, trimmed)
- 1 tsp Chili Powder (ground)
- 1 tsp Ground Cumin (ground)
- 0.5 tsp Garlic Powder (granulated)
- 0.5 tsp Onion Powder (ground)
- 0.5 tsp Salt (kosher or table)
- 0.25 tsp Black Pepper (freshly ground)
- 1 can (4 oz) Diced Green Chilies (drained)
- 4 large Flour Tortillas (10‑inch flour tortillas)
- 2 tbsp Vegetable Oil (high smoke‑point oil for frying)
- 1 cup Queso Dip (store‑bought cheese sauce, shredded)
Instructions
Cook Chicken
Bring a large pot of water to a boil, add the chicken breasts, and cook until fully done (about 12 minutes).
Time: PT12M
Temperature: 100°C
Shred Chicken
Remove the chicken from the pot, let it rest for 2 minutes, then shred with two forks into bite‑size pieces.
Time: PT5M
Season Chicken
In a large bowl combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, pepper, and the drained diced green chilies. Mix thoroughly.
Time: PT2M
Warm Tortillas
Place the flour tortillas on a microwave‑safe plate, cover with a damp paper towel, and microwave for 20‑30 seconds until pliable.
Time: PT1M
Assemble Burritos
Lay a tortilla flat, spoon about a quarter of the chicken mixture onto the center, fold the sides in, and roll tightly.
Time: PT5M
Fry Burritos
Heat vegetable oil in the skillet over medium‑high heat (about 180°C). Add the burritos seam‑side down, turning every 2‑3 minutes until all sides are golden brown, about 10 minutes total.
Time: PT10M
Temperature: 180°C
Heat Queso
In a clean pan or the same skillet, warm the queso dip over medium heat, stirring constantly until smooth.
Time: PT2M
Temperature: medium
Serve
Place the fried burritos on a serving plate, spoon warm queso over each, and serve immediately with Mexican rice.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, High protein, Can be made gluten‑free with corn tortillas, Can be made dairy‑free with vegan queso
Allergens: Dairy, Wheat, Soy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Chili Powder: Paprika
- Instead of Ground Cumin: Cumin Seeds (ground)
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Onion Powder: Finely Minced Onion
- Instead of Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Diced Green Chilies: Fresh Chopped Jalapeños
- Instead of Flour Tortillas: Corn Tortillas (gluten‑free)
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Queso Dip: Melted Cheese Blend, Vegan Queso
Equipment Needed
- Large Pot
- Skillet
- Tongs
- Spatula
- Forks
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Microwave (optional)
Critical Steps — Do Not Skip
- Cook chicken until fully done (internal temperature 75°C / 165°F).
- Fry burritos until golden brown on all sides.
- Heat oil to the proper temperature before adding burritos.
Chef Tips from the Video
- A cast‑iron skillet provides the most even heat for a uniform golden crust.
- Press the burrito gently with the spatula while frying to ensure all sides brown evenly.
- Keep a plate lined with paper towels ready to blot excess oil immediately after frying.
Troubleshooting
Chicken turns out dry.
Do not overcook the chicken; shred while still warm and add a splash of broth or extra green chilies for moisture.
Burritos are soggy after frying.
Make sure the oil is hot before adding the burritos and fry until golden brown; drain on paper towels to remove excess oil.
Queso separates or becomes grainy.
Heat the queso over low to medium heat, stirring constantly; add a little milk or cream to smooth the texture.
Storage
Refrigerator: Store leftover burritos in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and shred the chicken a day ahead; store in the fridge.
- Prepare the spice blend in advance and keep in a sealed jar.
- Wrap tortillas in foil after microwaving to keep them soft.
- Fry burritos just before serving for maximum crispiness.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichangas in Mexican cuisine?
Chicken chimichangas are a Tex‑Mex invention that likely originated in the southwestern United States, blending Mexican burrito concepts with deep‑fried techniques popular in American fast food. They have become a beloved comfort food at Mexican‑style restaurants, especially in Arizona and California.
What are the traditional regional variations of chicken chimichangas in Mexican and Tex‑Mex cooking?
In traditional Mexican cuisine, fried burritos are rare, but in Tex‑Mex regions you’ll find variations such as beef or pork chimichangas, sometimes topped with salsa, guacamole, or sour cream. Some versions use corn tortillas for a crispier texture, while others add refried beans inside the roll.
How is chicken chimichanga traditionally served in Mexico or the American Southwest?
In the American Southwest, chicken chimichangas are typically served hot, smothered with melted cheese or queso, and accompanied by Mexican rice, refried beans, guacamole, and a wedge of lime. They are often presented on a plate with a side of salsa for extra flavor.
What occasions or celebrations is chicken chimichanga commonly associated with in Mexican or Tex‑Mex culture?
Chicken chimichangas are popular at casual gatherings, family game nights, and weekend barbecues. They’re also a staple at sports‑watch parties and are frequently featured on restaurant menus for quick, satisfying meals.
What authentic traditional ingredients are used in chicken chimichanga versus acceptable substitutes?
Traditional ingredients include shredded chicken, chili powder, cumin, garlic powder, onion powder, diced green chilies, flour tortillas, and a cheese‑based sauce. Acceptable substitutes are chicken thighs for juicier meat, corn tortillas for a gluten‑free version, and vegan queso for dairy‑free diets.
What other Mexican dishes pair well with chicken chimichanga?
Chicken chimichangas pair beautifully with Mexican rice, refried beans, fresh guacamole, pico de gallo, and a simple side salad with lime‑dressed cabbage. A chilled margarita or a cold cerveza also complements the rich, fried flavors.
What are the most common mistakes to avoid when making chicken chimichanga at home?
Common mistakes include overcooking the chicken, which makes the filling dry; frying the burritos in oil that isn’t hot enough, resulting in soggy crusts; and over‑filling the tortillas, which causes them to tear during frying. Follow the timing and temperature guidelines for best results.
Why does this chicken chimichanga recipe fry the burritos instead of baking them?
Frying creates a crisp, golden exterior that mimics the restaurant‑style texture and flavor that baking cannot achieve without a deep‑fat finish. The quick high heat seals the tortilla and gives the chicken filling a satisfying crunch.
How do I know when the chicken is fully cooked and when the burritos are done frying?
The chicken is done when it reaches an internal temperature of 75°C (165°F) and is no longer pink inside. Burritos are done frying when all sides are uniformly golden brown, about 3‑4 minutes per side, and the interior is hot throughout.
What does the YouTube channel Carson Ball specialize in?
The YouTube channel Carson Ball focuses on easy, family‑friendly American and Mexican comfort food recipes, often highlighting quick weeknight meals and step‑by‑step visual guides for home cooks.
How does the YouTube channel Carson Ball’s approach to Mexican cooking differ from other Mexican cooking channels?
Carson Ball emphasizes simplicity and speed, using readily available grocery‑store ingredients and minimal equipment, whereas many Mexican cooking channels delve into traditional techniques, specialty ingredients, and longer preparation times.
Last updated: August 28, 2026
