Last Updated on May 12, 2022 by Karen

Flour tortillas filled with seasoned chicken, refried beans, and plenty of cheese, and then fried until crispy and golden brown, these Chipotle Chicken Chimichangas are sure to be a big hit!

Who doesn’t love chimichangas? They’ve got to be among my favorite foods, and I have a suspicion that it’s the same for you. So, these Chipotle Chicken Chimichangas are for me, you, and everyone out there who loves a delicious Tex-Mex meal!

The filling of these chimichangas is made delicious with Pace^® Salsa. It’s got the best flavor and quality, and the chunky texture is just perfect in this dish!

What is a chimichanga?

Chimichangas are basically burritos that have been fried or baked until crispy, and they always hit the spot. I can guarantee that you’re going to love them.

These Chipotle Chicken Chimichangas are simple yet satisfying. I also love that they’re so straightforward and incredibly versatile too. Instead of chicken, you can switch things up with beef, pork carnitas, or other proteins or vegetables you have on hand.

Chipotle Chicken Chimichangas Recipe Ingredients

Shredded chicken – I like to use shredded chicken breasts or thighs, but you can also use rotisserie chicken to save time.
Ground chipotle chili pepper – Adds spicy and smoky flavors. If you don’t have ground chipotle chili pepper, you can use regular chili powder plus one finely diced chipotle pepper in adobo.
Cumin and paprika.
Pace^® Salsa – Adds flavor and moisture to the filling; also have extra on hand for serving.
Refried beans – Homemade or canned refried beans works fine here.
Cheese – I like to use a pre-shredded Mexican cheese blend to make it easier but freshly shredded cheddar or pepper jack would be nice.
Flour tortillas – You need 10-inch tortillas for this recipe.
Vegetable oil – This is used for sauteing and frying. You can use olive oil instead.

How to make chimichangas

Prepare filling with onions, garlic, shredded chicken, salsa, and spices.
Spoon refried beans onto the center of a flour tortilla.
Top with meat mixture and shredded cheese.
Fold in the sides of the tortillas and then roll up the bottom; place seam-side down on a plate.
Heat oil and fry chimichanga until golden brown and crispy.

Can you bake instead of pan frying these chimichangas?

Sure! Just brush the assembled chimichangas with oil and bake at 400F for 20 minutes or until golden brown and crispy.

Are the chimichangas freezer-friendly?

Yes! I often double the recipe and freeze the chimichangas individually to take out as needed. I like to reheat them in the microwave until warmed through, and then bake at 350F until the tortillas are crispy again.

Can you make this dish ahead of time?

The chicken filling can definitely be made ahead. You can store it in an airtight container in the fridge for up to 5 days until you’re ready to assemble and cook. You can also assemble the chimichangas ahead and then fry them just before you’re ready to serve.

What is the best way to serve this dish?

Since they’re quite filling on their own, I like to serve them with a salad, avocado slices, and extra Pace^® Salsa.

Can I substitute the flour tortillas with corn tortillas?

Unfortunately a corn tortilla is not as pliable and doesn’t work well for making this dish.

For this recipe, I used Pace^® Salsa, which comes in Mild, Medium and Hot. It’s perfectly crafted to add bold flavor to recipes and I love how versatile it is as an ingredient for all meals, whether it is for breakfast, lunch, dinner – or snacks, of course! In fact, I always have a few jars of Pace^® Salsa in my pantry so that I can make my favorite chicken tortilla soup and beef burrito rice bake anytime.

Be sure to look out for Pace^® Salsa at your local Kroger store!

This post was sponsored by Pace^® and all opinions expressed in my post are my own.

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Chipotle Chicken Chimichangas

Flour tortillas filled with seasoned chicken, refried beans, and plenty of cheese, and then fried until crispy and golden brown, these Chipotle Chicken Chimichangas are sure to be a big hit!

Servings 8

Author Karen @ The Tasty Bite

Ingredients

1 tsp vegetable oil plus more for frying
1 small onion diced
2 cloves garlic minced
2 cups cooked and shredded chicken breast
1 tbsp chipotle chili powder
1/2 teaspoon cumin
1 teaspoon paprika
1 cup Medium Pace® Salsa
Salt and pepper to taste
1 15- ounce can refried beans
8 flour tortillas 10 inches, warmed
1 1/2 cups shredded Mexican cheese blend

Instructions

Heat oil in a large, 12-inch nonstick skillet over medium heat. Add onions and garlic, and sauté until softened, about 3 minutes.
Add chicken, chili powder, cumin, paprika, and salsa. Bring to a boil, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half, about 5 minutes. Season with salt and pepper to taste.
Spread 1/4 cup of refried beans onto the center of each tortilla, leaving about a 2-inch border to the edge of the tortilla. Layer with 1/2 cup of the chicken mixture and top with 3 tbsps. shredded cheese. Fold the sides in then roll up; fasten end with toothpicks if necessary.
Add about 1 inch of vegetable oil to a large skillet and heat over medium heat. Place the wraps seam-side down in the skillet and fry until golden brown and crispy on all sides.
Remove and drain on paper towels; remove toothpicks. Serve warm.