Chimichanga Recipe

Prepare aromatics

Heat 1 tbsp oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Combine filling

Stir in the shredded cooked chicken, diced green chiles, ground cumin, chili powder, salt, and black pepper. Cook, stirring, until the chicken is heated through, about 2–3 minutes. Remove from heat and stir in chopped cilantro. Taste and adjust salt/pepper as needed. Let the filling cool slightly (5 minutes) so tortillas don’t tear.

Lay out a large flour tortilla on a clean work surface. Place about 0.5 cup of the chicken filling slightly off-center toward one edge, then sprinkle 0.5 cup shredded cheddar and 0.5 cup shredded Monterey Jack over the filling (adjust cheese so total per chimichanga is ~1 cup). Fold in the two side edges over the filling, then roll tightly from the filling side to form a sealed burrito. Press the seam gently to close. Repeat to make 4 chimichangas.

Set up dredging station

Place the 0.5 cup flour in a shallow dish. In another shallow bowl, whisk the 2 eggs with 2 tbsp water to make an egg wash. If using breadcrumbs, put them in a third shallow dish.

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). There should be about 1–1.5 inches of oil in the pan (roughly 2 cups); heat until shimmering but not smoking.

One at a time, lightly dredge each rolled tortilla in the flour, shaking off excess. Dip into the egg wash, then press into breadcrumbs if using, coating evenly. Place seam-side down on a tray while you finish the rest.

Carefully add 1–2 chimichangas to the hot oil seam-side down (don’t overcrowd). Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per chimichanga. Use tongs to turn gently so the seam stays closed. Internal cheese should be melted and hot.

Transfer fried chimichangas to a paper towel–lined plate to drain. If frying in batches, maintain oil temperature between 325–350°F (160–175°C).

Place chimichangas on a serving plate. Spoon warm salsa or enchilada sauce over each (optional), add a dollop of sour cream, sprinkle sliced green onions and extra cilantro, and serve with lime wedges on the side. Serve immediately while crispy.