Chipotle Chicken Chimichanga Recipe
Delicious chimichanga with cheese and your choice of filling. Served with rice and beans bathed in delicious medium-spicy red sauce and cheese dip
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chimichanga Filling
Chimichanga Assembly
Red Sauce
Cheese Dip
Rice and Beans
Method
Prepare the Filling
- 1
Mix the Filling
In a large bowl, combine the cooked and shredded chicken, minced chipotle peppers, shredded cheddar cheese, chopped cilantro, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Prepare the Red Sauce
- 2
Cook the Sauce
In a saucepan over medium heat, combine the tomato sauce, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
Prepare Cheese Dip
- 3
Make the Cheese Dip
In a saucepan over low heat, combine softened cream cheese, shredded cheddar cheese, and milk. Stir continuously until the cheeses melt and the mixture is smooth. Add diced jalapeños if desired.
Assemble the Chimichangas
- 4
Fill and Fold
Place a tortilla on a flat surface. Add about 1/2 cup of the chicken filling to the center of the tortilla. Fold the sides over the filling and then roll from the bottom to top, securing the filling inside. Repeat with remaining tortillas.
- 5
Fry the Chimichangas
In a deep skillet, heat the vegetable oil over medium-high heat. Fry the chimichangas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
- 6
Plate the Dish
On a plate, serve the chimichangas topped with the red sauce and cheese dip. Serve with a side of cooked rice and black beans mixed with chopped cilantro and lime juice.
