Easy Chicken Chimichanga Recipe

You guys know I am all about the easy dinners. It is a rare occasion that I make a dinner that takes more than 20 minutes. Who has the time!? Anyway, today I'm sharing one of our new family FAVES. My husband has declared that he wants it in the weekly rotation, and so it shall be, because these chicken and black bean Chimichangas are so delicious and EASY to make!  

What is a chimichanga?

A chimichanga is a popular Mexican dish that originated in the southwestern United States. It consists of a flour tortilla filled with shredded meat and cheese. They sometimes also contain beans, rice, or vegetables. The filled tortilla is then folded and deep-fried until crispy and golden brown.

Chimichangas are served in both Mexican and Tex-Mex restaurants.

Chicken Chimichanga Ingredients

• Tortillas
• 1 can Chicken
• 1 can Refried Beans
• 1 can Ro-Tel
• 1-2 cups Shredded Cheese
• 1 Egg White
• 1 tablespoon Olive oil

How to Make Chicken Chimichanga

1. Prepare tortillas if they are uncooked.
2. Mix chicken, refried beans and half a can of Ro-tel together in a small mixing bowl.
3. Heat 1 tablespoon olive oil in a frying pan over medium heat.
4. Spoon about ¼ cup of the bean mixture into the middle of a tortilla.
5. Sprinkle with desired amount of cheese.
6. You'll fold this up like a burrito. (First once lengthwise, then fold the top and bottom sides in. Brush some egg white onto the sides and final "flap" of the tortilla before you finish rolling it up.)
7. Place chimichanga in the pan and flash fry just until the sides are golden brown or desired crispiness.
8. Repeat this process until you've used up your mixture, or just do a couple now and save the rest of the ingredients for another day!

Easy Chimichanga Recipe Substitutions

Instead of chicken, you can use other proteins such as shredded pork or beef.

Vegetarian option: You can use refried beans or tofu instead of chicken.

Serving this Simple Chicken Chimichanga Recipe

Serve with fresh guacamole, salsa, sour cream, refried beans, or Spanish rice.

How to store this Chicken Chimichanga Recipe

• Allow the chimichangas to cool down to room temperature before storing them. This helps prevent condensation and sogginess.
• Individually wrap each chimichanga in foil. This will help keep them from drying out and prevent them from absorbing any odors in the fridge.
• Place the wrapped chimichangas in an airtight container or a resealable plastic bag to further protect them from moisture and air. Then, store them in the refrigerator.

When you're ready to eat leftover chimichangas, you can reheat them in the oven or air fryer at 350°F (175°C) for 10-15 minutes, or until heated through.

Simple Chicken Chimichanga Recipe

My whole family wants this recipe in the weekly rotation, and so it shall be, because these chicken and black bean Chimichangas are so delicious and EASY to make!

5 from 12 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 207kcal

Author: Pretty Providence

Video

Ingredients

• Tortillas
• 1 can chicken
• 1 can refried beans
• 1 can Ro-Tel
• 1-2 cups shredded cheese
• 1 egg whites only
• 1 tablespoon olive oil

Instructions

• Prepare tortillas if they are uncooked.
• Mix chicken, refried beans and half a can of Ro-tel together in a small mixing bowl.
• Heat 1 tablespoon olive oil in a frying pan over medium heat.
• Spoon about ¼ cup of the bean mixture into the middle of a tortilla.
• Sprinkle with desired amount of cheese.
• You'll fold this up like a burrito. (First once lengthwise, then fold the top and bottom sides in. Brush some egg white onto the sides and final "flap" of the tortilla before you finish rolling it up.)
• Place chimichanga in the pan and flash fry just until the sides are golden brown or desired crispiness.
• Repeat this process until you've used up your mixture, or just do a couple now and save the rest of the ingredients for another day!

Nutrition

Calories: 207kcal | Carbohydrates: 5g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 492mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 9.6mg | Calcium: 184mg | Iron: 1.7mg

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Serve with fresh guacamole, salsa or Spanish rice.

This is a sponsored conversation written by me on behalf of Randall's . The opinions and text are all mine.