Chicken chimichangas

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Roast Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 8-9 flour tortillas (10 inch)
  • Oil
  • 3 cups (approx.) of spicy chicken filling
  • 1&1/4 cups grated cheddar cheese
  • 3&3/4 cups shredded lettuce leaves
  • Spicy Chicken Filling:
  • 450g boneless chicken breast, minced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 green chillies, deseeded and chopped
  • 2 tsp - red chilli powder
  • 1/2 tsp - cumin powder
  • Salt to taste
  • Oil

How to Make Chicken chimichangas

  • Chicken Filling:
  • Saute the chicken, onion, and garlic until the onion is tender and the chicken is well-browned. Drain off the fat.
  • Put the wok back on heat, and add rest of the ingredients. Cook for a few more minutes to heat through. Set aside.
  • Chimichangas:
  • Wrap tortillas tightly in foil and heat them for 10 minutes.
  • Spoon about 2 to 3 tbsp of the chicken filling in the centre of each tortilla.
  • Sprinkle grated cheese over it.
  • Fold in the opposite sides of the tortilla over the chicken filling.
  • Now fold the tortilla upward from the bottom.
  • Secure the ends with toothpicks, ensuring that the filling does not spill through.
  • Take a deep saucepan, and pour cooking oil until 1 inch deep. Heat the oil.
  • Fry the filled tortillas three at a time until crisp and golden in colour on each side.
  • Drain on absorbent kitchen towels.
  • Keep the chimichangas warm in a hot oven while you fry the rest. Line a serving tray with lettuce.
  • Remove toothpicks and place chimichangas on the lettuce. Top with salsa.