Print

Chi Chi's Chicken Chimichangas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Chi Chi's Chicken Chimichangas are crispy, golden fried burritos stuffed with seasoned shredded chicken and melted Monterey Jack cheese, served smothered in a rich, flavorful chili gravy. This Tex-Mex favorite is perfect for a satisfying dinner and comes together in about 40 minutes, combining sautéing, frying, and simmering techniques for a deliciously hearty meal.

Ingredients

Filling

  • ½ tbsp olive oil
  • ½ onion, chopped
  • 3 cups cooked and shredded chicken
  • 1 packet taco seasoning
  • ½ cup chicken broth

Chimichanga Assembly

  • 4 burrito-size tortillas
  • 1½ cups shredded Monterey Jack cheese

Gravy

  • 2 tbsp butter
  • 2 tbsp flour
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tbsp chili powder
  • 4 oz diced green chilies, drained (1 can)
  • 1½ to 2 cups beef or chicken broth
  • ½ tsp salt (optional)

Frying

  • Vegetable oil for frying (1-2 inches deep)

Serving Suggestions

  • Pico de gallo
  • Shredded lettuce

Instructions

  1. Make the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion with a pinch of salt and cook until softened, about 3-5 minutes. Add the shredded chicken and taco seasoning, stirring to combine. Cook until the chicken is heated through, then stir in ½ cup chicken broth to moisten the filling.
  2. Fill the tortillas: Lay out each tortilla and place an equal amount of the chicken filling in the center. Top with shredded Monterey Jack cheese.
  3. Roll into a burrito: Fold the bottom half of the tortilla up over the filling and tuck the edge under. Then fold the sides in toward the center and tightly roll the tortilla to seal the chimichanga.
  4. Start the gravy: In a saucepan, melt butter over medium-high heat. Whisk in the flour, chili powder, garlic powder, and onion powder until the mixture forms a smooth paste and bubbles gently, about 1-2 minutes.
  5. Finish the gravy: Stir in the drained green chilies, then gradually whisk in 1½ to 2 cups of broth. Bring the sauce to a gentle simmer and cook for 4-5 minutes until thickened and smooth. Taste and add salt if needed. Keep warm over low heat.
  6. Heat the frying oil: Pour vegetable oil into a large skillet to a depth of 1-2 inches and heat to 375°F (190°C).
  7. Fry the chimichangas: Carefully place the chimichangas seam side down in the hot oil. Fry for 1-2 minutes per side until they are golden brown and crispy. Remove and drain on a wire rack to keep them crisp.
  8. Top and serve: Plate the fried chimichangas, ladle the warm chili gravy over them, and garnish with pico de gallo and shredded lettuce as desired. Serve immediately.

Notes

  • Ensure the oil temperature stays around 375°F to prevent greasy chimichangas.
  • Drain green chilies well to avoid thinning out the gravy.
  • Use burrito-size tortillas that are sturdy enough to hold the filling without tearing.
  • Gravy can be made ahead and kept warm until serving.
  • For extra crispy chimichangas, double fry by briefly frying again after initial draining.

Find it online: https://simpleplatter.com/chi-chis-chicken-chimichangas-recipe/