Golden Chicken Chimichanga Recipe
A flour tortilla filled with our seasoned shredded chicken and pico de gallo, lightly fried to a golden crisp. Topped with Monterrey jack cheese and cream cheese. Served with refried beans and Spanish rice.
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
Sides
Method
Preparation
- 1
Prepare the Chicken Filling
In a medium bowl, combine the shredded chicken, pico de gallo, Monterrey jack cheese, and cream cheese. Mix well until all ingredients are evenly distributed.
- 2
Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface. Place about 1/2 cup of the chicken filling in the center of the tortilla. Fold the sides over the filling and then roll it tightly from the bottom up to form a tight package. Repeat with the remaining tortillas.
Cooking
- 3
Fry the Chimichangas
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place 2 chimichangas in the skillet. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining chimichangas.
- 4
Serve with Sides
Serve the golden chimichangas hot, topped with additional Monterrey jack cheese if desired, alongside a generous helping of refried beans and Spanish rice.