Chicken Chimichanga

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Chicken Chimichanga

The origin of the chimichanga is a bit debated, but it most likely began in the Southwestern United States, particularly Arizona.

There are two main origin stories:

  1. El Charro Café in Tucson, Arizona– One of the most widely accepted stories credits Monica Flin, founder of El Charro Café (est. 1922). According to legend, she accidentally dropped a burrito into a deep fryer. As she was about to curse, she caught herself and said “chimichanga” instead — a made-up word that sounds similar to a Spanish swear word.
  2. Macayo’s Mexican Restaurant in Phoenix– Another claim comes from Woody Johnson, founder of Macayo’s, who said he invented the chimichanga in the 1940s when he deep-fried a burrito as an experiment.

Regardless of which story is true, the chimichanga — a deep-fried burrito typically filled with meat, cheese, and other fillings — is now a staple of Tex-Mex and Southwestern cuisine.

Ingredients (makes 4 chimichangas):

For the filling:

  • 2 cups cooked and shredded chicken (or beef)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup salsa or enchilada sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt and pepper to taste

For the chimichangas:

  • 4 large flour tortillas (10-inch)
  • Oil, for frying (vegetable or canola)
  • Optional: Refried beans or rice for extra filling

Toppings (optional):

  • Sour cream
  • Guacamole
  • Diced tomatoes
  • Shredded lettuce
  • Extra salsa or hot sauce

Instructions:

  1. Make the filling:
    In a bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, and a bit of sea salt and pepper.
  2. Assemble the chimichangas:
    • Warm tortillas slightly to make them pliable.
    • Place about 1/2 cup of the filling in the center.
    • Fold in the sides and roll up the tortilla tightly like a burrito.
  3. Fry the chimichangas:
    • Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
    • Carefully place each chimichanga seam-side down in the oil.
    • Fry for 2–3 minutes per side, until golden brown and crispy.
    • Drain on paper towels.
  4. Serve:
    Top with sour cream, guacamole, lettuce, tomatoes, and more salsa if desired.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.

Chicken Chimichanga