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Chicken Chimichangas

A delicious Chicken Chimichangas recipe from the Edgewater Cafe - a popular North of Boston-area restaurant.

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!

A delicious Chicken Chimichangas recipe from the Edgewater Cafe - a popular North of Boston-area restaurant.

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
Serves: 4 servings
Prep time:
Cook time:
Total time:
Bulldog Clips (mentioned above) 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 tortilla. 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.
  • 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
  • 1½ to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)
  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 ⅓ 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.

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


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  1. 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!

  2. 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!

  3. what is Mexican pulled chicken???

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

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

  6. I found a recipe of yours on Pinterest over an hour ago and I haven’t left your blog since. I have over 20 open tabs with your recipes waiting for me to check out. Everything looks so delicious and your pictures are beautiful!

    I make chimichangas by chopping a sweet onion, jalapenos, and different colored bell peppers, then slowly sauteing them in butter with salt and pepper. In the meantime, I chop chicken tenderloins in 2 inch hunks and cook in olive oil until almost done. I shred the chicken and add it for the last few minutes to the vegetables. Fill a tortilla and fold the short ends over about an inch and then fold each long side over. No need for clips. Then fry them in about 1/2 inch of oil. I take the lazy route and use Velveeta white queso if I’m in the mood for cheese, but I really prefer them plain with fresh salsa and avocado. Delish! They’re also good with mushrooms and/or squash. Sometimes I add a little garlic and cumin.

    • Samantha

      This is Jack. In the 2+ years we have been sharing recipes on our blog, I have responded to maybe one or two comments. Martha usually handles all communication and I concentrate in the kitchen. However I would like to respond back to you since you really made my day. I have been out shoveling snow all day and really needed something like this to put the smile back on my face. Thank you so much for the kind words, both Martha and I appreciate you taking the time to write to us. P.S. Your chimichangas recipe sounds delicious!

      • You’re very welcome! Thank YOU for this amazing blog. I’ve passed on several recipe links to my sister. She already has plans to make your carnitas, and my daughter can’t wait for me to make your potato salad. I’m most excited about the Mexican chicken(along with many others). It looks similar to something my aunt made once when I was visiting with them when I was a child. I’ve never forgotten it and was extremely excited to see it here.

        Also, the fact that you do so much of the cooking reminds me of my dad. He was raising 4 girls and 1 boy by himself, and he did a lot of cooking. Most of his dishes were completely thrown together based on what he had on hand and they always came out wonderfully(sometimes they didn’t even look edible. Ha!).

  7. Oh man! Made the sauce that goes along with this recipe and it was D-licious! I didn’t have time to make the Rocket Fuel, but added 1 Tbs. of Cholula instead.
    Thank you.


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