Best Chicken Chimichangas Using My Easy Shortcut ️
Best Chicken Chimichangas Using My Easy Shortcut ❤️ is a medium Mexican recipe that serves 4. 460 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 23 min | Cook: 19 min | Total: 57 min
Cost: $10.38 total, $2.60 per serving
Ingredients
- 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 2 tsp Seasoned Salt (any all‑purpose seasoning salt such as Lawry's Seasoned Salt)
- 0.5 tsp Black Pepper (freshly ground)
- 0.25 tsp Salt (kosher or table salt)
- 4 tbsp Avocado Oil (high smoke point oil for searing and pan‑frying)
- 0.5 cup Onion (finely chopped, about 1 small yellow onion)
- 0.5 cup Orange Bell Pepper (diced, seeded)
- 1 large Jalapeño (seeds included; adjust heat to taste)
- 2 cloves Garlic (minced)
- 2 Roma Tomatoes (diced)
- 2 tbsp Fresh Cilantro (chopped, stems removed)
- 0.5 tsp All-Purpose Flour (for flour‑water paste)
- 1 tbsp Water (room temperature, for paste)
- 1 cup Monterey Jack Cheese (freshly grated)
- 1 cup Refried Beans (heated; canned or homemade)
- 7 Flour Tortillas (10‑inch, soft and pliable)
Instructions
Chop the Chicken
Using a cleaver or chef's knife, cut the 1½ lb of boneless, skinless chicken thighs into bite‑size pieces.
Time: PT5M
Season the Chicken
Place the chopped chicken in a bowl, add 2 tsp seasoned salt, ½ tsp black pepper, and ¼ tsp regular salt. Massage the seasoning into the meat until evenly coated.
Time: PT3M
Sear the Chicken
Heat the large skillet over medium‑high heat, add 2 tbsp avocado oil, and when the oil shimmers, spread the chicken in a single layer. Do not move it for 1½ minutes, then flip and sear the other side for another minute.
Time: PT3M
Temperature: medium‑high
Sauté Vegetables
Add ½ cup finely chopped onion, ½ cup diced orange bell pepper, and the whole jalapeño (seeds included) to the skillet. Toss and sauté for about 2 minutes until they start to soften.
Time: PT2M
Temperature: medium
Add Garlic
Create a small well in the mixture and add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
Time: PT1M
Temperature: medium
Finish the Filling
Stir in the diced Roma tomatoes and 2 tbsp chopped cilantro. Reduce heat to low, cover the skillet, and let the mixture simmer for 5 minutes so flavors meld. Remove from heat and let cool slightly.
Time: PT5M
Temperature: low
Warm the Tortillas
Place a clean griddle or skillet over medium heat. Warm each 10‑inch tortilla for about 10‑15 seconds per side, flipping repeatedly until soft and pliable. Keep warmed tortillas covered with a kitchen towel.
Time: PT3M
Temperature: medium
Prepare Flour‑Water Paste
In a small bowl, combine ½ tsp all‑purpose flour with 1 tbsp water, stirring until a thick paste forms. Set aside.
Time: PT2M
Assemble the Chimichangas
Lay a warmed tortilla flat. Spread about 2 Tbsp hot refried beans over the center, sprinkle ¼ cup grated Monterey Jack cheese on top, then add 3 Tbsp of the chicken‑vegetable filling. Fold the sides in, then roll tightly, sealing the edge with a dab of the flour‑water paste.
Time: PT10M
Pan‑Fry the Chimichangas
Add a thin layer of avocado oil to the griddle over medium heat. Place chimichangas seam‑side down and cook for about 2 minutes until golden, then flip and cook the other side another 2 minutes. Repeat until all are crispy and heated through.
Time: PT8M
Temperature: medium
Serve
Transfer the hot chimichangas to a serving plate. Serve with guacamole, sour cream, and a simple cold salad if desired.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Contains Gluten, Contains Dairy, High Protein, Nut‑Free
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast, Turkey Thigh
- Instead of Seasoned Salt: Homemade seasoning blend
- Instead of Black Pepper: White Pepper
- Instead of Salt: Sea Salt
- Instead of Avocado Oil: Canola Oil, Vegetable Oil
- Instead of Onion: White Onion, Shallots
- Instead of Orange Bell Pepper: Red Bell Pepper, Yellow Bell Pepper
- Instead of Jalapeño: Serrano Pepper, Poblano Pepper
- Instead of Garlic: Garlic Powder (1/4 tsp)
- Instead of Roma Tomatoes: Vine‑ripe Tomatoes
- Instead of Fresh Cilantro: Parsley
- Instead of All-Purpose Flour: Cornstarch (1 tsp)
- Instead of Water: Milk (for richer paste)
- Instead of Monterey Jack Cheese: Cheddar, Mozzarella
- Instead of Refried Beans: Black Beans, Pinto Beans
- Instead of Flour Tortillas: Corn Tortillas (will be less pliable)
Equipment Needed
- Cleaver or Chef's Knife
- Cutting Board
- Large Skillet / Braiser
- Griddle or Large Non‑Stick Skillet
- Spatula or Tongs
- Small Bowl
- Measuring Cups and Spoons
- Grater
- Kitchen Towel
- Plate
Critical Steps — Do Not Skip
- Sear the chicken without moving it to develop a golden crust.
- Do not overfill the tortillas; 3 Tbsp filling per chimichanga works best.
- Use the flour‑water paste to seal the tortilla seam.
- Pan‑fry at medium heat to achieve crispness without burning.
Chef Tips from the Video
- Freshly grated Monterey Jack melts smoother than pre‑shredded cheese.
- A splash of lime juice on the finished chimichanga adds bright acidity.
- For extra crunch, lightly toast the tortillas on the dry side of the griddle before assembling.
Troubleshooting
Tortilla becomes soggy after filling.
Make sure the chicken filling is not overly wet; simmer uncovered for a few extra minutes to reduce excess liquid.
Chimichanga falls apart while rolling.
Use the flour‑water paste on the seam and do not overfill. Warm the tortilla longer for better pliability.
Edges burn before the interior is hot.
Reduce heat to medium and cook a little longer on each side; add a thin layer of oil rather than a deep pool.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each chimichanga 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
- Prepare the chicken filling up to step 6 and refrigerate; reheat before assembling.
- Warm tortillas and keep them covered with a towel until ready to roll.
- Assemble chimichangas and freeze uncooked; fry directly from frozen, adding an extra minute per side.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichangas in Mexican and Tex‑Mex cuisine?
Chimichangas originated in the American Southwest as a deep‑fried version of the Mexican burrito, created by accident when a burrito was dropped into hot oil. Over time they became a staple of Tex‑Mex comfort food, celebrated for their crispy exterior and hearty fillings.
What are the traditional regional variations of chicken chimichangas in Mexican‑inspired cuisine?
In northern Mexico and Texas, chimichangas are often filled with shredded chicken, cheese, and beans, then deep‑fried. Some regions add salsa verde or use corn tortillas for a different texture, while others incorporate spices like cumin or chipotle for extra heat.
How is chicken chimichanga traditionally served in Tex‑Mex restaurants?
Traditionally, chicken chimichangas are served hot, cut in half, and accompanied by guacamole, sour cream, pico de gallo, and sometimes a side of Mexican rice or a simple green salad to balance the richness.
What occasions or celebrations are chicken chimichangas associated with in Mexican‑American culture?
Chicken chimichangas are popular at casual gatherings, game‑day parties, and family picnics because they are easy to make in large batches and are crowd‑pleasing comfort food.
What authentic ingredients are essential for a traditional chicken chimichanga versus acceptable substitutes?
Authentic ingredients include chicken thighs, refried beans, Monterey Jack or cheddar cheese, and a flour tortilla. Substitutes can be chicken breast for leaner meat, canned black beans instead of refried beans, and any melt‑friendly cheese you prefer.
What other Mexican dishes pair well with chicken chimichangas?
Serve chicken chimichangas with Mexican rice, a fresh cucumber‑lime salad, corn salsa, or a side of guacamole. A chilled agua de guayaba or horchata makes a refreshing beverage pairing.
How does the chicken chimichanga fit into the broader Tex‑Mex cuisine tradition?
The chicken chimichanga exemplifies Tex‑Mex cuisine’s love for bold flavors, hearty fillings, and fried textures, bridging Mexican staples like burritos with American preferences for crispy, indulgent dishes.
What are the most common mistakes to avoid when making chicken chimichangas at home?
Common mistakes include overfilling the tortillas, using a soggy filling, not sealing the seam properly, and frying at too high a heat which burns the tortilla before the interior heats through.
Why does this chicken chimichanga recipe use a flour‑water paste instead of toothpicks to seal the tortillas?
The flour‑water paste creates an edible glue that holds the seam without adding extra plastic waste. It also blends seamlessly into the tortilla during frying, keeping the roll tidy and fully edible.
Can I make the chicken chimichanga filling ahead of time and how should I store it?
Yes, prepare the filling up to step 6, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently before assembling the chimichangas.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on practical shortcuts, healthy ingredient swaps, and approachable recipes for everyday cooks.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step emphasizes quick, skillet‑based methods and minimal equipment, offering healthier oil choices like avocado oil, whereas many other Mexican cooking channels often rely on traditional deep‑frying or more elaborate prep steps.
Last updated: October 15, 2026
