Chicken chimichanga topped with salsa, sour cream and chopped cilantro with a side of Mexican rice.
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4.95 from 17 votes

Chicken Chimichangas

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 263kcal
Author: Lauren Allen


  • 2 cups cooked chicken , chopped or shredded
  • 1 can refried beans
  • 1/2 cup salsa , your favorite kind
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 teaspoon chili powder
  • 1 cup shredded cheese , cheddar or Mexican blend
  • 2 green onions , chopped
  • 3 Tablespoons oil (vegetable or canola oil)
  • 6 large flour tortillas

For topping:

  • Salsa, sour cream and guacamole , optional


  • Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
  • Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling and roll up like a burrito. 
  • For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
  • For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides. 
  • Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .



Calories: 263kcal | Carbohydrates: 7g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 557mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 1.2mg | Calcium: 129mg | Iron: 1.6mg