Easy Chimichanga recipe
Easy Chimichanga recipe is a easy Mexican recipe that serves 2. 620 calories per serving. Recipe by Delicious Foods TV on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $9.60 total, $4.80 per serving
Ingredients
- 2 cups Cooked Shredded Chicken (Can substitute with cooked shredded beef; use rotisserie chicken for speed)
- 2 tablespoons Taco Seasoning (Store‑bought or homemade blend of chili powder, paprika, garlic powder, onion powder, oregano, salt)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 cup Refried Beans (Canned or homemade; drain excess liquid)
- 1 cup Shredded Monterey Jack Cheese (Can use cheddar or Mexican blend)
- 1/2 cup Salsa (Mild or medium, your favorite brand)
- 2 pieces Large Flour Tortillas (10‑inch size; can use corn tortillas for gluten‑free)
- 1/2 cup Vegetable Oil (High smoke‑point oil such as canola or peanut)
- 1/4 cup Sour Cream (For topping)
- 1/4 cup Guacamole (Store‑bought or homemade)
- 1/4 cup Pico de Gallo (Fresh salsa with tomato, onion, cilantro, lime)
Instructions
Season and Mix Filling
In a mixing bowl combine the shredded chicken (or beef) with taco seasoning, cumin, and chili powder. Stir in the refried beans, shredded cheese, and salsa until evenly mixed.
Time: PT10M
Assemble Chimichangas
Lay a flour tortilla flat. Spoon about half of the filling onto the center, fold the sides in, then roll tightly like a burrito. Press the seam to seal; you can dab a little water on the edge to help it stick.
Time: PT5M
Heat Oil
Add the vegetable oil to the skillet, enough to coat the bottom about 1/4‑inch deep. Heat over medium‑high heat until shimmering, about 2 minutes.
Time: PT2M
Temperature: 350°F
Fry Chimichangas
Carefully place the rolled chimichanga seam‑side down in the hot oil. Fry for 3‑4 minutes per side, turning gently with a spatula, until the tortilla is golden brown and crispy on all sides.
Time: PT8M
Temperature: 350°F
Drain and Top
Remove the chimichanga onto paper towels to drain excess oil. Let cool for a minute, then drizzle with sour cream, guacamole, and pico de gallo or any toppings you like.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 32g
- Carbohydrates
- 55g
- Fat
- 30g
- Fiber
- 6g
Dietary info: Can be made gluten‑free with corn tortillas, Can be dairy‑free using vegan cheese and sour cream alternatives
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cooked Shredded Chicken: Shredded beef, Cooked shredded pork
- Instead of Taco Seasoning: Homemade taco spice blend, Fajita seasoning
- Instead of Ground Cumin: Coriander powder
- Instead of Chili Powder: Paprika, Ancho chili powder
- Instead of Refried Beans: Black beans, Pinto beans
- Instead of Shredded Monterey Jack Cheese: Shredded cheddar, Vegan cheese shreds
- Instead of Salsa: Pico de gallo, Rotel tomatoes & green chilies
- Instead of Large Flour Tortillas: Corn tortillas, Low‑carb tortillas
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Sour Cream: Greek yogurt, Vegan sour cream
- Instead of Guacamole: Mashed avocado with lime, Avocado dip
- Instead of Pico de Gallo: Fresh chopped tomatoes with cilantro, Salsa verde
Equipment Needed
- Large Skillet
- Spatula
- Mixing Bowl
- Measuring Spoons
- Paper Towels
- Plate
- Tongs (optional)
Critical Steps — Do Not Skip
- Season the meat properly with taco seasoning, cumin, and chili powder.
- Seal the tortilla edges tightly to prevent filling leakage.
- Fry at the correct temperature (≈350°F) until golden brown.
Chef Tips from the Video
- Use a high‑smoke‑point oil like canola or peanut for a clean, crisp crust.
- For extra flavor, add a pinch of smoked paprika to the seasoning blend.
- After frying, place the chimichanga on a wire rack instead of paper towels to keep the bottom from steaming.
Troubleshooting
Tortilla becomes soggy instead of crispy.
Make sure the oil is hot enough (350°F) before adding the chimichanga and avoid over‑filling; fry each side until firmly golden.
Filling leaks out during frying.
Seal the tortilla edge well with a little water or beaten egg wash before rolling.
Oil splatters and burns.
Pat the assembled chimichanga dry with paper towels before frying and use a splatter guard.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet to retain crispness.
Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw overnight and fry fresh.
Room temperature: Do not store at room temperature for more than 2 hours due to oil and meat.
Make-Ahead Tips
- Prepare the seasoned filling up to 24 hours ahead and refrigerate.
- Assemble the chimichangas, wrap each tightly in plastic wrap, and freeze; fry directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of chimichanga in Mexican and Tex‑Mex cuisine?
Chimichanga is believed to have originated in the American Southwest, especially Arizona, as a deep‑fried version of the traditional Mexican burrito. It became popular in Tex‑Mex restaurants as a hearty, portable comfort food, often served with toppings like sour cream and guacamole.
What are the traditional regional variations of chimichanga in Mexican‑American cuisine?
In Arizona, chimichangas are typically filled with shredded chicken or beef, refried beans, and cheese, then deep‑fried. In California, some versions add rice or use a corn tortilla for a gluten‑free twist. Northern Mexico sometimes serves a baked version called "chimichanga al horno".
How is a classic chimichanga traditionally served in Tex‑Mex restaurants?
A classic chimichanga is served hot, sliced in half, and topped with sour cream, guacamole, pico de gallo, and sometimes shredded lettuce or cheese. It is often accompanied by a side of salsa or Mexican rice.
During which celebrations or occasions is chimichanga commonly enjoyed in Mexican‑American culture?
Chimichangas are popular at casual family gatherings, game‑day parties, and weekend dinner outings. They are also a staple at Tex‑Mex themed festivals and street fairs where fried foods are celebrated.
What authentic ingredients are essential for a traditional chimichanga versus acceptable substitutes?
Traditional chimichanga uses flour tortillas, shredded chicken or beef, refried beans, Monterey Jack or cheddar cheese, and a mild to medium salsa. Substitutes can include corn tortillas for gluten‑free, vegan cheese for dairy‑free, or pork for a different meat profile.
What other Tex‑Mex dishes pair well with chimichanga?
Serve chimichanga alongside Mexican rice, refried beans, a fresh corn salad, or a side of guacamole and chips. A light margarita or a cold cerveza also complements the rich, fried flavor.
What makes chimichanga special or unique in Tex‑Mex cuisine?
The chimichanga’s unique appeal lies in its combination of a soft, flavorful burrito filling with a crunchy, deep‑fried tortilla exterior, creating a satisfying contrast of textures that is both comforting and indulgent.
What are the most common mistakes to avoid when making chimichanga at home?
Common mistakes include under‑seasoning the meat, not sealing the tortilla edges, frying at too low a temperature (resulting in soggy crust), and overcrowding the pan which lowers oil temperature.
Why does this chimichanga recipe use medium‑high heat (≈350°F) instead of deep‑frying at higher temperatures?
Medium‑high heat allows the tortilla to crisp evenly without burning the cheese or spices inside. Higher temperatures can cause the exterior to darken too quickly while the interior remains undercooked.
Can I make chimichanga ahead of time and how should I store it before serving?
Yes, you can prepare the filling up to a day ahead and assemble the chimichangas, then wrap them tightly and freeze. Fry them directly from frozen for best crispness, or thaw and fry fresh.
What does the YouTube channel Delicious Foods TV specialize in?
The YouTube channel Delicious Foods TV specializes in easy, budget‑friendly home cooking tutorials that focus on comfort foods from a variety of world cuisines, with step‑by‑step guidance for beginner cooks.
How does the YouTube channel Delicious Foods TV's approach to Mexican cooking differ from other Mexican cooking channels?
Delicious Foods TV emphasizes quick, pantry‑based recipes that require minimal specialty ingredients, often adapting traditional dishes like chimichanga into fast, weeknight‑friendly versions, whereas many other channels focus on authentic, labor‑intensive preparations.
Last updated: September 6, 2026
