Go Back
Golden crispy chicken chimichangas topped with pico de gallo and sour cream drizzle, served with Mexican rice on white plate
recipescottage

Chi-Chi's Chicken Chimichangas Recipe

These Chi-Chi’s style chicken chimichangas are golden, crispy, and packed with seasoned shredded chicken, refried beans, and melted cheese. This copycat recipe recreates the classic restaurant favorite at home with authentic Mexican-American flavors and a perfectly crunchy exterior.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can diced green chiles (4 oz)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup chicken broth
  • 8 large flour tortillas (burrito size)
  • 3 cups shredded Mexican cheese blend or Monterey Jack
  • 1 can refried beans (16 oz)
  • vegetable oil for frying

Equipment

  • large skillet
  • deep frying pot
  • tongs or slotted spoon
  • paper towels
  • meat thermometer (optional)

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 6–7 minutes per side until cooked through. Rest briefly, then shred.
  2. In the same skillet, sauté diced onion until translucent. Add garlic and cook until fragrant, then return shredded chicken to the pan.
  3. Stir in green chiles, cumin, chili powder, paprika, and chicken broth. Simmer until liquid reduces and chicken is well seasoned.
  4. Warm tortillas until pliable. This prevents cracking during assembly.
  5. Spread refried beans on each tortilla, top with chicken filling and shredded cheese.
  6. Fold sides inward and roll tightly to form chimichangas. Secure with toothpicks if needed.
  7. Heat oil to 350°F (175°C) in a deep skillet or pot.
  8. Fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy.
  9. Drain on paper towels and rest briefly before serving.

Notes

For a lighter option, bake the chimichangas instead of frying. Brush with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway through. You can also air fry at 400°F for 12–15 minutes. Avoid overfilling to prevent bursting during cooking.