How to Make Easy Chimichangas
How to Make Easy Chimichangas is a medium Mexican recipe that serves 4. 520 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $29.97 total, $7.49 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Can be made gluten‑free with corn tortillas and gluten‑free flour., Dairy‑free version possible using dairy‑free cheese and sour cream substitute.
Allergens: Dairy, Gluten, Soy (if using soy‑based shortening)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breast: Chicken Thighs
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Chili Powder: Regular Chili Powder
- Instead of Chicken Bouillon Paste: Chicken Stock
- Instead of Green Chilies: Jalapeños
- Instead of Pepper Jack Cheese: Monterey Jack, Cheddar
- Instead of Large Flour Tortillas: Corn Tortillas (gluten‑free)
- Instead of All‑Purpose Flour: Gluten‑Free Flour Blend
- Instead of Pinto Beans: Black Beans
- Instead of Shortening: Vegetable Oil
- Instead of Lime Juice: Lime zest + water
- Instead of Store‑Bought Queso: Cheese Sauce
- Instead of Sour Cream: Greek Yogurt
Equipment Needed
- Large Skillet or Deep Frying Pan
- Medium Saucepan
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Spatula
- Tongs
- Mixing Bowl
- Potato Masher (optional)
- Thermometer
- Paper Towels
- Plate or Tray
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Searing the chicken to develop a flavorful crust.
- Reducing the poaching liquid to concentrate flavor.
- Sealing the tortilla edges with a flour‑water slurry.
- Maintaining oil temperature at 350°F for a crisp, non‑greasy finish.
Chef Tips from the Video
- Use smoked ancho chili powder for a deeper, authentic flavor.
- Add a splash of cream cheese to the chicken filling for extra creaminess.
- Brush the fried chimichanga with a little melted butter before serving for a glossy finish.
- Serve with a side of fresh pico de gallo and lime wedges for brightness.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; simmer gently and shred while still moist. Using chicken thighs adds extra juiciness.
Oil temperature drops and chimichangas become soggy.
Fry in small batches and let the oil return to 350°F between batches.
Tortilla tears when rolling.
Warm tortillas briefly (30 seconds) in a dry skillet before filling; this makes them more pliable.
Sealed edge opens during frying.
Apply a generous amount of flour‑water slurry and press firmly; you can also use a little beaten egg wash for extra adhesion.
Storage
Refrigerator: Store cooked chicken, refried beans and assembled (unfried) chimichangas in airtight containers for up to 3 days.
Freezer: Unfried assembled chimichangas freeze well for up to 1 month; fry directly from frozen, adding 1‑2 extra minutes.
Room temperature: Do not leave fried chimichangas at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the shredded chicken and refried beans up to 24 hours ahead; keep refrigerated.
- Assemble chimichangas, seal, and freeze on a tray before transferring to a zip‑top bag.
- Fry directly from frozen for a quick party snack.
Frequently Asked Questions
What is the cultural significance and history of Chim Chunga in Mexican cuisine?
Chim Chunga, more commonly known as a chimichanga, is believed to have originated in the American Southwest, especially Arizona, as a deep‑fried version of the Mexican burrito. It became popular in Mexican‑American restaurants as a hearty, portable snack and is now a staple at festivals and family gatherings.
What are the traditional regional variations of chimichanga in Mexican‑American cuisine?
In Arizona, chimichangas are often filled with shredded chicken or beef, refried beans, and cheese, then served with salsa and guacamole. In California, some versions add rice or use corn tortillas for a gluten‑free twist. In Texas, a spicy jalapeño‑infused filling is common.
How is a traditional chimichanga served in Mexican‑American culture?
Traditionally, a chimichanga is served hot, topped with melted cheese or queso, a dollop of sour cream, guacamole, and fresh pico de gallo. It is often accompanied by a side of Mexican rice and refried beans.
What occasions or celebrations is Chim Chunga traditionally associated with in Mexican‑American culture?
Chimichangas are popular at casual gatherings, backyard barbecues, and Cinco de Mayo celebrations. Their handheld nature makes them ideal for parties and game‑day snacks.
What authentic ingredients are essential for a traditional Chim Chunga versus acceptable substitutes?
Authentic ingredients include shredded chicken or beef, refried pinto beans, pepper jack or Monterey Jack cheese, and a flour tortilla. Substitutes can be corn tortillas for gluten‑free needs, black beans instead of pinto, or a dairy‑free cheese alternative.
What other Mexican dishes pair well with Chim Chunga?
Serve chimichangas alongside Mexican rice, fresh guacamole, corn salsa, or a simple green salad with lime dressing. A chilled Ranch Water cocktail, as shown in the video, also complements the rich flavors.
What are the most common mistakes to avoid when making Chim Chunga at home?
Common pitfalls include over‑cooking the chicken, not sealing the tortilla edge properly, frying at too low a temperature, and over‑filling the tortilla which can cause it to burst. Following the critical steps in the recipe prevents these issues.
Why does this Chim Chunga recipe use a flour‑water slurry to seal the tortilla instead of an egg wash?
The flour‑water slurry creates a neutral, gluten‑based glue that adheres well without adding extra flavor or color, keeping the traditional taste intact. An egg wash would add a richer crust but can change the texture and color of the final product.
Can I make Chim Chunga ahead of time and how should I store it?
Yes. Prepare the chicken filling and refried beans up to a day ahead, refrigerate, and assemble the chimichangas. Freeze the assembled, un‑fried chimichangas on a tray, then transfer to a zip‑top bag. Fry directly from frozen, adding a minute or two to the cooking time.
What texture and appearance should I look for when frying Chim Chunga?
The exterior should be deep golden‑brown and uniformly crisp, while the interior remains hot, melty, and slightly juicy. The tortilla should stay sealed with no visible cracks.
How do I know when Chim Chunga is done cooking?
When the chimichanga floats to the surface, turns a uniform golden brown, and the internal temperature of the filling reaches at least 165°F (74°C), it is done. A quick slice should reveal melted cheese and steaming hot filling.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on home‑cooked, approachable recipes across a wide range of cuisines, offering step‑by‑step video guides that emphasize practical tips for everyday cooks.
How does the YouTube channel Allrecipes' approach to Mexican cooking differ from other Mexican cooking channels?
Allrecipes presents Mexican dishes with a clear, beginner‑friendly format, often adapting traditional recipes with readily available ingredients and providing detailed troubleshooting. Other Mexican‑focused channels may emphasize authentic regional techniques or specialty ingredients.
Last updated: August 28, 2026
