Chicken Chimichanga
Chicken Chimichanga
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
Enjoy these flavour-packed chicken chimichangas with cheddar cheese, bell peppers, and an array of spices. Baked or deep-fried this Mexican-inspired dish tastes absolutely delicious.

Nutrition: per serving



  • 4 Tortillas
  • 2 Chicken Breasts Boneless
  • 1 Green Bell Pepper Finely chopped
  • 1 Red Bell Pepper Finely chopped
  • 1 small Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1 tsp Paprika
  • Salt To taste
  • Black Pepper To taste
  • 100 g Cheddar Cheese
  • Oil For frying


  • Season the chicken breasts with cumin, chili powder, paprika, salt, and pepper.
  • Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
  • Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through.
  • Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
  • In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened. Add the sliced bell peppers and cook until tender.
  • Add the sliced chicken back into the skillet and mix everything together.
  • Lay out the tortillas and sprinkle the shredded cheese onto the centre of each tortilla. Spoon the chicken mixture on top of the cheese.
  • Lay out the tortillas, add the chicken mixture, and then sprinkle the cheese on top.
  • Fold the sides of the tortilla in, then roll up the tortilla tightly around the filling, tucking in the sides as you go.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam side down and fry for about 3 minutes or until golden brown. Flip and fry the other side for another 2-3 minutes.
  • Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  • Serve immediately, with optional sides such as guacamole, sour cream, and salsa.

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