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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.

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Chicken Chimichangas - A Family Feast

Chicken Chimichangas

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 minutes
  • Yield: 4 servings


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
  • 1 1/2 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 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.

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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  • Chelsea R wrote:

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

    • Martha wrote:

      It’s included in the recipe ingredients Chelsea!

      • Chelsea R wrote:

        Oh I see the first few steps is making the sauce. I must have read it too fast because I thought all of that was going on the inside on the chimi! Thanks for the clarification!!

        • Martha wrote:

          No problem!! Hope you enjoy the recipe!

  • Gayla wrote:

    What do you do with the cheese?

    • Martha wrote:

      Hi Gayla – See Step 5 in the recipe instructions. Both cheeses are added in that step.

  • mayli wrote:

    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 🙂

    • Martha Pesa wrote:

      We’re glad you enjoyed the recipe! Using rotisserie chicken is a great shortcut idea! Thanks for writing to us!

  • Kathleen Johnson wrote:

    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!

    • Martha Pesa wrote:

      Thanks Kathleen!

  • Michelle wrote:

    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!

    • Martha wrote:

      Thanks for the suggestion Michelle!

  • Cathy wrote:

    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!

    • Martha wrote:

      Thanks Cathy! So glad you enjoyed the recipe!

  • Melissa @ My Recent Favorite books wrote:

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

    • Martha wrote:

      Thank you so much Melissa! I hope you enjoy the Chimi’s!!

  • Sue Masten wrote:

    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.

    • Martha wrote:

      Hi Sue! Our initial thought is that the thickness of the tortilla and the weight of the filling might be more than the egg yolk seal can hold…but if you try it, please be sure to let us know how it comes out! Thanks for visiting our site! Martha

    • Deborah VanPatten wrote:

      Egg yolks work fine for sealing these. I have done this several times. Works out great.

      • Martha wrote:

        Thanks Deborah!

  • Jenn wrote:

    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?

    • Martha wrote:

      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

  • Sheri wrote:

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

    • Martha wrote:

      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 Hope that helps – thanks for visiting our site! Martha

  • sara wrote:

    OMG, these look incredible! I am really hungry now. 🙂

    • Martha wrote:

      Thanks Sara!

  • Reece wrote:

    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.

    • Martha wrote:

      Thanks Reece!! If you try our recipe I hope it’s as good as you remember!

    • kitten wrote:

      The green and red sauce is chile and of course shredded beef! It’s what your suppose to make it with! (I’m a native too)

      • Martha wrote:

        Thanks – We have a beef version on our site too! 🙂

  • Rosie @ Blueberry Kitchen wrote:

    These look and sound so delicious! Thanks for the recipe!

    • Martha wrote:

      Thanks Rosie!

  • Dorothy @ Crazy for Crust wrote:

    These sound SOOOOOO good!

    • Martha wrote:

      Thanks Dorothy!

  • Andrea wrote:

    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.

    • Martha wrote:

      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

  • tanya wrote:

    Next time you have Mexican night, please make these and please invite me over! Everything looks sooo delicious!

    • Martha wrote:

      Will do Tanya!! Thanks for stopping by!

  • Carol | a cup of mascarpone wrote:

    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!!!

    • Martha wrote:

      Thanks Carol!!

  • what katie’s baking wrote:

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

    • Martha wrote:

      Thanks Katie!

  • Memoria wrote:

    or just use toothpicks to hold it together.

    Anyway, they look amazing! I love chimichangas.

  • Sockmonkeys Kitchen wrote:

    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 🙂

    • kitten wrote:

      What do you use the oven for?

      • Martha wrote:

        Hi – See step 8 – we have you put the first chimichangas warm in the oven to stay warm while you fry the remainder. You can of course, serve them immediately if you’d prefer or if you aren’t worried about serving all of them at the same time.

        • Kitten wrote:

          Thanks! It was so good! I’m 12 and I could make it! It was so easy!

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