Chicken Chimichangas

Chicken Chimichangas - A Family Feast

I’ve mentioned before that my husband Jack used to work at a popular Mexican Restaurant called The Edgewater Café, in a small, out-of-the-way coastal town about an hour north of Boston.  These Chicken Chimichangas were one of the most popular dishes on the menu.

To continue the story – whenever I went to that same restaurant (not knowing years ago that my future husband was working back in the kitchen!), the two things I ALWAYS ordered off the menu were the chile con queso appetizer and these chicken chimichangas.  So can you imagine how thrilled I am that Jack now makes these for me at home?!?

These chicken chimichangas are filled with moist and delicious Mexican pulled chicken and a blend of cheeses, then deep fried until perfectly crisp and golden on the outside.  Then the chimi’s are smothered in a white cream sauce that has the perfect amount of heat and seasonings – this is my idea of Mexican comfort food!

Chicken Chimichangas - A Family Feast

We’re also sharing a restaurant tip with you today!  The best way to hold the folded tortilla shells together when frying these chicken chimichangas is to use a stainless steel bulldog or binder clip (see example here) on each end!  Just be sure to buy the stainless steel versions and not the clips that are painted black because the paint will come off when you are frying the chimichangas in the oil.

Chicken Chimichangas

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 servings

Chicken Chimichangas

Bulldog clips are preferred over binder clips for this recipe because they have a flat surface that would pinch the tortilla end without leaving an impression in the tortialla. But binder clips will work in a 'pinch' (ha ha)!

We couldn’t find the correct size bulldog clips so we used the binder clips in our version picture here. Either way, it doesn’t affect the taste of the finished chimichanga and both kinds of clips do a great job holding the tortilla closed during the frying process.

Ingredients

  • ¼ cup butter (4 tablespoons)
  • ¼ cup flour
  • 2 cups chicken stock, heated
  • 8 ounces sour cream
  • 4 ounce can chopped green chilies, drained
  • ¼ teaspoon cayenne powder
  • 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
  • 4 flour tortillas
  • 8 ounces Mexican Pulled Chicken
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Pepper Jack cheese, shredded
  • Vegetable oil for cooking
  • 1 1/2 to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)

Instructions

  1. Preheat the oven to 250 degrees.
  2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone.
  3. Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps.
  4. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat or keep sauce on low heat until ready for service.
  5. Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses.
  6. Start rolling away from you in a tight roll until you reach the end, then flip the roll back to have seam side up. Now fold each end up and over about an inch or so and bind with stainless steel clips.
  7. Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature.
  8. Place two chimichangas in the hot oil making sure they are completely covered by the oil and cook until browned and crispy, about 5 minutes. (Hold down with a metal strainer if necessary). Remove to paper towels and drain, then hold in warm oven. Heat oil back to 350 degrees and cook the other two chimichangas.
  9. With a pot holder or towel, gently remove hot binder clip.
  10. Place on serving platter and cover with the sauce.
http://www.afamilyfeast.com/chicken-chimichangas/

You may also like:

Beef Chimichangas

Beef Chimichangas - A Family Feast

Mexican Pulled Chicken

Mexican Pulled Chicken - A Family Feast

Rocket Fuel (Homemade Hot Sauce)

Rocket Fuel - Homemade Hot Sauce - A Family Feast

Mexican Lasagna

Mexican Lasagna with White Sauce - A Family Feast

Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce - A Family Feast

Comments

  1. oh how I adore Mexican food! Thank you a million times, to both you and your husband ;)
    What a TREAT to have such deliciousness prepared for you! I think I may need to try this :)
    Sockmonkeys Kitchen recently posted…Valentine Orange and Beet SaladMy Profile

  2. or just use toothpicks to hold it together.

    Anyway, they look amazing! I love chimichangas.
    Memoria recently posted…Italian-Inspired BurgersMy Profile

  3. yumm. everything about these have my mouth watering. love that white sauce, too!

  4. I am loving the wonderful mexican dishes you have brought over the past few posts! Each one is more enticing than the one before! Thanks for sharing these fabulous recipes!!!
    Carol | a cup of mascarpone recently posted…ultimate mac ‘n’ cheese with butternut squash & broccoli floretsMy Profile

  5. Next time you have Mexican night, please make these and please invite me over! Everything looks sooo delicious!
    tanya recently posted…Greek Chicken Souvlaki SaladMy Profile

  6. Can you make this in the oven? I would love to try these but am trying to get away from deep frying things if I can.

    • Hi Andrea! You can bake these but it would be more like a burrito than a chimichanga! We would recommend that you put sauce over it before baking. Let us know if you have any other questions! Martha

  7. These sound SOOOOOO good!

  8. These look and sound so delicious! Thanks for the recipe!
    Rosie @ Blueberry Kitchen recently posted…Summer Berry No Bake CheesecakeMy Profile

  9. I have been many times to the restaurant. When I moved to Arizona my husband a native took me to a Mexican restaurant. To my surprise no white sauce and there was no hamburger. Green and red sauce and shredded beef what?……oh I want to go home…. Thanks for the recipe. My husband is laughing right now.

  10. OMG, these look incredible! I am really hungry now. :)
    sara recently posted…Tilapia with Mango Salsa and Cilantro RiceMy Profile

  11. I am sorry if this is a stupid question, but what is a bulldog clip?

    • Hi Shari – Not a stupid question at all!! A bulldog clip is a type of metal clip usually used to hold papers together – like a ‘binder’ clip but a ‘bulldog’ clip has a flat edge that won’t puncture the tortilla so it’s perfect for this recipe. You can find bulldog clips at your local office supply store. If you want to see a picture of it, you can click on this link and view it at Staples.com http://www.staples.com/Staples-Bulldog-Clips/product_SS116632 Hope that helps – thanks for visiting our site! Martha

  12. Oh my goodness! My husband’s birthday is coming up in a few days and now I know just what to make for his birthday dinner. He will love them! Thanks so much for sharing! Could you do a beef version sometime as well?

    • Hi Jen! I’ll check with Jack to see if he has a beef version and if so, we can definitely share! Thanks for visiting our site and happy birthday to your husband! Martha

  13. I’ll have to try this … My father was a chef and owned his own restaurants and when he got older sold them thinking he would retire…It wasn’t long before he was back in a restaurant -this time a Mexican one (yet when he retired he was head chef a country club). Due to my foodie spoiled up bringing – I also love to cook. I am not sure if an egg yoke wash would seal the tortilla making the bulldog clip unnecessary? It works well in Japanese and Chinese cooking.

  14. Love this recipe! Found your recipe thru Pinterest, now Im a follower! =)
    I am definitly going to try this Chicken Chimichanga recipe very soon!

  15. Just made the chicken chimichanga recipe and it was fantastic. I have to say that is was better than any I have had at my local restaurants. I have tried for years to make these, but could never find a good recipe for the filling. This is a keeper…..Thanks for sharing!

  16. I use metal turkey skewers to hold tortillas together when frying. They are very HOT after so be careful removing them!
    Great sounding recipes! Going into my “to try” file… Thanks!

  17. Kathleen Johnson :

    I don’t use anything to secure them while frying. If you fold the ends first and then roll it, they stay perfect and together with no problem. JUST DON”T OVER FILL THEM. If you make them too fat then they may come apart while cooking. Then I use to spatula’s to flip them to brown the other side. Presto…. perfect Chimichangas every time. Good luck!

  18. I just made this. It was delicious..better than restaurant quality! I only cheated with one thing. I bought a rotisserie chicken to save some time, but I did put it in a pot with all of the ingredients as per your Mexican Pulled Chicken recipe. Thanks a lot for the recipe. I will definitely make this again :)

  19. What do you do with the cheese?

  20. Just saw this on pinterest, and I’d love to try it, but I’m confused – what’s the white sauce you mention?

  21. I have been craving Edgewater white sauce for a long time!!! I am so glad I checked out your post!!! Can’t wait to make them. Yum!!! The Edgewater was a favorite fun place to hang out with friends and walk next door for wine, beer…. Thank you!!! Kathy

    • You’re very welcome Kathy! (Such a small world hearing from readers who have also been to the Edgewater!) Hope you enjoy the recipe!

  22. I rarely leave comments on blogs about the recipes I use but I just had to this time. This recipe was so easy to make and it scored a big 10 with my family! Thanks for the great recipe! I will be back often to check for more! This one is getting added to my rotation.

    • Thanks so much Elaina! We’re very glad you (and your family) enjoyed the recipe! Thanks for writing to us and have a great evening!

  23. what is Mexican pulled chicken???

  24. I recently discovered your site; I love Mexican food and your recipes have me drooling. Thank you for posting such wonderful posts.

  25. Yummy and mouth watering. I feel like snatching all this from those pictures…lol…love that white sauce, too!

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