How to Make Easy Chimichangas

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into 2‑inch pieces for searing)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (plus extra for beans)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 1 medium Onion (finely chopped)
• 2 units Garlic Cloves (minced)
• 1 tbsp Chili Powder (smoky ancho chili powder preferred)
• 1 tsp Ground Cumin
• 2 cup Water (for poaching liquid)
• 1 tbsp Chicken Bouillon Paste (or 1 cube of bouillon)
• 2 units Green Chilies (diced; can use canned diced green chilies)
• 1 cup Pepper Jack Cheese (shredded)
• 6 units Large Flour Tortillas (8‑inch, preferably low‑moisture for frying)
• 2 tbsp All‑Purpose Flour (for slurry glue)
• 2 tbsp Water (for slurry) (cold)
• 1 can Pinto Beans (15 oz, drained and rinsed)
• 2 tbsp Shortening (or lard for authentic flavor)
• 0.5 tsp Onion Powder
• 0.25 tsp Cumin (extra)
• 0.25 tsp Chili Powder (extra)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 cup Store‑Bought Queso (melted, mixed with sour cream)
• 2 tbsp Sour Cream (mixed into queso)

Instructions

1. Season and Sear the Chicken

   Pat the chicken pieces dry, then season with salt, pepper and garlic powder. Heat olive oil in a large skillet over medium‑high heat until shimmering. Add the chicken and sear without moving for 2‑3 minutes per side until a golden crust forms.

   Time: PT5M

   Temperature: Medium‑High

2. Build the Aromatic Base

   Push the seared chicken to the side of the skillet. Add the finely chopped onion and sauté for 2 minutes until translucent, then stir in minced garlic, chili powder and cumin. Cook for another minute to release the spices.

   Time: PT3M

   Temperature: Medium

3. Deglaze and Simmer the Chicken

   Pour in 2 cups of water and add the chicken bouillon paste, stirring to dissolve. Return the chicken to the pan, bring to a gentle simmer, then cover and let cook for 15‑20 minutes until the chicken is fully cooked and tender.

   Time: PT20M

   Temperature: Low Simmer

4. Shred the Chicken

   Remove the chicken pieces with tongs, place on a cutting board and shred using two forks until fine‑shredded. Set aside.

   Time: PT2M

5. Reduce the Cooking Liquid

   Increase the heat to medium‑high and reduce the remaining liquid by about half, stirring occasionally, until you have roughly 1½ cups of a richer broth.

   Time: PT5M

   Temperature: Medium‑High

6. Finish the Chicken Filling

   Stir the shredded chicken back into the reduced broth, add the diced green chilies, and heat through for 1 minute. If you like extra creaminess, fold in 2 oz of cream cheese now (optional).

   Time: PT2M

   Temperature: Medium

7. Prepare Express Refried Beans

   In another skillet, melt the shortening over medium heat. Add the drained pinto beans and fry, stirring occasionally, for about 5 minutes. Season with garlic powder, onion powder, a pinch of cumin, chili powder and salt. Mash lightly with a potato masher, leaving some texture, then stir in lime juice and remove from heat.

   Time: PT10M

   Temperature: Medium

8. Make the Flour‑Water Slurry (Glue)

   In a small bowl, whisk together 2 tbsp all‑purpose flour with 2 tbsp cold water until smooth. This will be brushed on the tortilla edges to seal the chimichanga.

   Time: PT2M

9. Assemble the Chimichangas

   Lay a tortilla flat. Spread a spoonful of refried beans down the center, sprinkle shredded pepper jack cheese, then add a generous scoop of the chicken mixture. Fold the sides over, then roll tightly. Brush the flour‑water slurry along the top edge and press to seal.

   Time: PT5M

10. Heat Oil for Frying

    Fill a deep skillet or fryer with enough oil to submerge the chimichangas (about 2‑3 inches). Heat to 350°F (175°C) using a thermometer.

    Time: PT5M

    Temperature: 350°F

11. Deep‑Fry the Chimichangas

    Working in batches, gently lower each assembled chimichanga into the hot oil using tongs. Fry for 3‑4 minutes, turning once, until the exterior is deep golden and crisp. Remove and drain on paper towels.

    Time: PT5M

    Temperature: 350°F

12. Serve

    Plate the chimichangas, drizzle with warmed queso‑sour‑cream mixture, and garnish with fresh pico de gallo or extra lime wedges if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g