Easy Chimichangas

By Kay Chun

Published Oct. 3, 2024

Easy Chimichangas
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes (fried) or 55 minutes (baked)
Prep Time
15 minutes
Cook Time
20 minutes (fried) or 40 minutes (baked)
Rating
5(407)
Comments
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Crisp on the outside and packed with tender chicken and creamy refried beans, this weeknight version of Tex-Mex chimichangas, the beloved deep-fried burritos, are quick to make because they’re shallow fried. To help these come together even faster, you can start with store-bought rotisserie chicken and refried beans. Fold the fillings in 10-inch flour tortillas and your assembly is done. Although frying is traditional, this recipe offers the option of baking the chimichangas, which also delivers crunchy results that are just as satisfying.

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Ingredients

Yield:4 servings
  • Canola or vegetable oil, for shallow frying (or 2 tablespoons for the baked version)
  • 2cups shredded rotisserie or roast chicken (about 10 ounces)
  • 2scallions, finely chopped (about ⅓ cup)
  • 1(4-ounce) can chopped green chiles
  • Salt and black pepper
  • 4(10-inch) flour tortillas
  • 1cup/8 ounces refried beans
  • 2cups/8 ounces grated sharp Cheddar or Monterey Jack cheese
  • Shredded iceberg lettuce, sour cream, pico de gallo, guacamole and chopped cilantro (all optional toppings)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

600 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 39 grams protein; 1082 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 10-inch cast-iron skillet, heat ⅓ inch of oil (about 1½ cups) until an instant-read thermometer registers 350 degrees. If you’d like to bake the chimichangas rather than frying them, heat oven to 425 degrees and lightly grease a large rimmed sheet pan.

  2. Step 2

    In a large bowl, combine chicken, scallions and green chiles (and their liquid); season with salt and pepper and mix well.

  3. Step 3

    Working with one tortilla at a time, spread ¼ cup refried beans just below the center in the shape of a rectangle, leaving a 2-inch border on the left, right and bottom sides. Arrange a heaping ½ cup chicken mixture on the beans, then top with ½ cup cheese. Fold in the left and right sides of the tortilla just over the filling, then fold the bottom up over the filling and roll up tightly away from you to form a burrito. Repeat with the remaining tortillas and filling.

  4. Step 4

    If pan-frying, add 2 burritos to the skillet, seam-sides down, and pan-fry them, turning every 30 seconds to 1 minute, until filling is hot, cheese is melted and chimichangas are golden all over, about 5 minutes. (Be sure to maintain the temperature at 350 degrees to prevent burning.) Transfer to a paper towel-lined plate to drain. Repeat with the remaining 2 burritos.

  5. Step 5

    If baking, arrange burritos seam side-down on the prepared sheet pan and brush all over with 2 tablespoons oil. Bake, turning halfway through, until filling is hot, cheese is melted and chimichangas are golden, 18 to 20 minutes.

  6. Step 6

    Place one chimichanga on each serving plate. If using shredded lettuce, arrange a mound alongside the burrito. Top chimichangas with some sour cream, pico de gallo, guacamole and cilantro (or selected toppings of choice).

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Ratings

5 out of 5
407 user ratings
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Comments

Jocelyn V.

To convert a recipe from a conventional oven to an air fryer, subtract 20-25 degrees. I think my air fryer runs hot, so I subtract 25 degrees. And reduce cooking time by 20-25%. I reduce by 25% for the same reason. If it's not as crisp as you'd like, you can always add a few minutes. So, for this recipe, I'd heat the air fryer to 400 and cook for about 14 minutes, then check. I might even start a little lower with my particular air fryer, but the formula works for most.

Carol in Seattle

I've made vegetarian versions with cubes of roasted sweet potato, refried black beans and pepper jack cheese. Bake them, then freeze the leftovers.

Merry Webster

Air-frying chimichangas works great, too.

J in PA

Gluten free tortillas don’t fold like that. Mine would better be called “exploding chimichangas” but they tasted good. This was definitely a project, took close to an hour before baking. Next time I will make them as quesadillas.

Laura

I am not usually a fan of fake meat, but vegetarian chorizo works great in this recipe

Andi

I have frozen batches of these, unfried. Out of the freezer, wrap them in wet paper towel and microwave for 2-3 minutes. Them fry in a cast iron skillet, with a slick (not a 1/2 inch!) of oil or butter. They will crisp up like quesadillas and be perfectly satisfying without all the oil. Frozen chicken and an instant pot made this very quick work. Hungry teens love these.

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