Chimichangas
Chimichangas is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $6.95 total, $1.74 per serving
Ingredients
- 2 cups Shredded Chicken (cooked and pulled apart with forks)
- 1 cup Corn Kernels (frozen or canned, drained if canned)
- 1 medium Onion (diced)
- 1 medium Tomato (diced)
- 0.25 cup Fresh Cilantro (chopped leaves only)
- 4 large Flour Tortillas (10‑inch, soft)
- 2 tablespoons Unsalted Butter (melted)
- 2 teaspoons Chimichanga Seasoning Blend (mix of chili powder, cumin, garlic powder, paprika, salt)
- 1 tablespoon Dijon Mustard (for sauce)
- 1 tablespoon Honey (for sauce)
- to taste Salt
- to taste Black Pepper
Instructions
Shred the Chicken
Using two forks, pull apart cooked chicken into fine shreds; set aside in a mixing bowl.
Time: PT5M
Sauté Aromatics and Build Filling
Melt 1 tbsp butter in the skillet over medium heat. Add diced onion and sauté 2 minutes until translucent. Stir in corn, diced tomato, shredded chicken, chimichanga seasoning, and half of the chopped cilantro. Cook 3 minutes, stirring, until everything is heated through and well combined. Season with salt and pepper.
Time: PT5M
Temperature: Medium heat
Warm the Tortillas
Place each flour tortilla on a clean surface and warm briefly (about 15 seconds per side) in the same skillet or microwave to make them pliable.
Time: PT2M
Assemble the Chimichangas
Lay a tortilla flat, spoon about ¼ cup of filling onto the center, sprinkle a little extra cilantro, then fold the sides and roll tightly, sealing the edge with a dab of water if needed.
Time: PT5M
Fry the Chimichangas
Add the remaining 1 tbsp butter to the skillet and heat over medium‑high (≈350°F). Place chimichangas seam‑side down and fry 2 minutes per side, or until golden brown and crisp.
Time: PT6M
Temperature: ≈350°F
Finish on the Comal
Transfer the fried chimichangas to a pre‑heated comal or the same skillet, press lightly for 1 minute, then flip and press another minute to ensure even crispness.
Time: PT2M
Temperature: Medium heat
Plate and Add Dijon‑Honey Drizzle
Mix Dijon mustard and honey in a small bowl. Slice each chimichanga at a diagonal, arrange on a serving plate, drizzle with the sauce, and sprinkle the remaining cilantro on top.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Can be made gluten‑free with corn tortillas, Can be dairy‑free using oil instead of butter, High‑protein
Allergens: Dairy (butter), Mustard, Gluten (flour tortilla)
Ingredient Substitutions
- Instead of Shredded Chicken: Shredded Turkey, Pulled Pork
- Instead of Corn Kernels: Peas, Black Beans
- Instead of Onion: Shallots, Green Onions
- Instead of Tomato: Canned Diced Tomatoes, Salsa
- Instead of Fresh Cilantro: Parsley
- Instead of Flour Tortillas: Corn Tortillas (may be more fragile)
- Instead of Unsalted Butter: Vegetable Oil, Ghee
- Instead of Chimichanga Seasoning Blend: Taco Seasoning
- Instead of Dijon Mustard: Whole Grain Mustard
- Instead of Honey: Agave Syrup
Equipment Needed
- Large Skillet or Comal
- Tongs
- Spatula
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Spoon or Ladle
- Measuring Spoons
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Shred the chicken finely
- Sauté the onion until translucent
- Do not overfill the tortillas
- Roll tightly and seal the edges
- Fry until golden brown at ≈350°F
- Press briefly on the comal for extra crispness
- Drizzle Dijon‑honey sauce immediately before serving
Chef Tips from the Video
- Butter adds a rich flavor and helps achieve a deep golden crust; add a splash of oil if butter starts to brown too quickly.
- Press the chimichanga gently on the comal for an even seal and extra crunch.
- Slice at a diagonal for an attractive presentation and easier bite.
Troubleshooting
Filling is too wet and makes the tortilla soggy
Drain any excess liquid from corn and tomato before adding to the skillet; pat the shredded chicken dry with paper towels.
Tortilla tears while rolling
Warm the tortilla longer until soft, and avoid overfilling; you can also brush a thin layer of melted butter on the surface before rolling.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 10 minutes.
Freezer: Wrap each chimichanga in foil and place in a freezer bag; freeze up to 2 months. Thaw overnight in fridge and reheat as above.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the chicken filling up to 24 hours ahead and refrigerate; reheat briefly before assembling.
- Tortillas can be warmed and kept covered with a damp towel to stay pliable.
Frequently Asked Questions
What is the cultural significance and history of the chicken chimichanga in Mexican‑American cuisine?
The chimichanga originated in the American Southwest, especially Arizona, as a deep‑fried version of the Mexican burrito. It became a staple of Tex‑Mex street food, symbolizing the fusion of Mexican flavors with American frying techniques, and is often enjoyed at festivals and family gatherings.
What are the traditional regional variations of chimichanga in the United States?
In Arizona, chimichangas are typically filled with shredded chicken or beef and served with salsa and guacamole. In California, they may include cheese and be topped with sour cream. Some regions add beans or rice to the filling, reflecting local tastes.
How is a chicken chimichanga traditionally served in Mexican‑American cuisine?
Traditionally, it is served hot, sliced at an angle, and accompanied by salsa, guacamole, sour cream, and sometimes a drizzle of lime‑infused crema. The crispy exterior contrasts with the moist, seasoned filling.
During which occasions or celebrations is the chicken chimichanga commonly enjoyed in Mexican‑American culture?
Chimichangas are popular at weekend family meals, backyard barbecues, and Mexican‑American festivals such as Cinco de Mayo. They are also a favorite comfort food for casual gatherings and game‑day snacks.
How does the chicken chimichanga fit into the broader Tex‑Mex cuisine tradition?
It embodies Tex‑Mex’s hallmark of bold, hearty flavors and the use of fried preparations. The dish combines classic Mexican ingredients—corn, cilantro, and spices—with the American love for deep‑fried comfort foods, making it a bridge between the two culinary worlds.
What are the authentic traditional ingredients for a chicken chimichanga versus acceptable substitutes?
Authentic ingredients include shredded rotisserie or boiled chicken, corn kernels, onion, tomato, cilantro, flour tortilla, and a simple spice blend of chili powder, cumin, and garlic. Substitutes can be shredded turkey for chicken, peas for corn, or a store‑bought taco seasoning blend.
What other Tex‑Mex dishes pair well with chicken chimichanga?
Serve alongside Mexican rice, refried beans, fresh guacamole, pico de gallo, and a side of lime‑wedge‑sprinkled cabbage slaw for a balanced meal.
What are the most common mistakes to avoid when making chicken chimichanga at home?
Common errors include overfilling the tortilla, which causes it to burst; frying at too low a temperature, resulting in soggy crust; and not sealing the seam, which lets oil seep in. Keep the filling moderate, maintain medium‑high heat, and press the seam before frying.
Why does this chicken chimichanga recipe use butter instead of oil for frying?
Butter adds a rich, nutty flavor and helps achieve a deep golden color that plain oil cannot provide. A small amount of oil can be added to prevent the butter from burning, but butter remains the key to the authentic taste profile.
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on approachable, family‑friendly Latin‑American and Tex‑Mex recipes, emphasizing quick weeknight meals, authentic flavor techniques, and clear step‑by‑step video tutorials for home cooks.
Last updated: August 14, 2026
