Simpler Deep Fried Chicken Chimichangas Recipe

Chimichangas recipe

Chicken Chimichangas are really good but they can be a lot of work. When I saw this simpler version of the recipe, using a microwave to do part of the cooking, I decided to give it a try. This recipe also uses flour paste to seal the edges of the pockets which worked out really well.
I have never been good at rolling or stuffing anything, my big fingers get in the way, so my wife gave me a hand and I think they came out looking pretty good.
The next time you and your family are in the mood for Chimichangas give this Simpler Deep Fried Chicken Chimichangas Recipe a try; they’re really good. Enjoy


Simpler Deep Fried Chicken Chimichangas Recipe
Recipe Type: Main
Author: Larry
Prep time:
Cook time:
Total time:
Serves: Makes 4

Simpler Deep Fried Chicken Chimichangas Recipe

  • Author: Cullys Kitchen


  • 1 ¼ cups chicken broth
  • 1 tablespoon minced canned Chile in adobo sauce
  • ½ cup long-grain white rice
  • 12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quickly, and are easy to work with.)
  • 1 tablespoon cooking oil plus oil for the deep fryer.
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup fresh cilantro (chopped)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 4 flour tortillas (10 inches)


  1. In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
  2. In a small microwavable bowl mix together the ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
  3. Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium-high heat cook the onion until soft and onion start to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium-low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
  4. Preheat deep fryer to 325F.
  5. In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of the mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.
  6. Deep-fry until golden brown.
  7. Drain on paper toweling and serve hot.

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 Adapted from Cooks Country Cookbook