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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!
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
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.
Ingredients
- 1/4 cup butter (4 tablespoons)
- 1/4 cup flour
- 2 cups chicken stock, heated
- 8 ounces sour cream
- 4 ounce can chopped green chilies, drained
- 1/4 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
- Preheat the oven to 250 degrees.
- 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.
- Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps.
- 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.
- Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses.
- 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.
- Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature.
- 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.
- With a pot holder or towel, gently remove hot binder clip.
- Place on serving platter and cover with the sauce.
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You may also like:
Rocket Fuel (Homemade Hot Sauce)
Chicken Enchiladas with White Sauce
An instant family favorite!
Thanks Courtney!
How do I sign up for your blog to get recipes?
Hi Ronda – You can sign up here: https://www.afamilyfeast.com/instant-updates/
Oh my goodness. I rated this recipe 5 stars w/o even trying it (yet) because we used to go to the Edgewater Cafe in Magnolia all the time. We lived in Beverly Farms. The Chimichanga with white sauce was absolutely the best on the planet. Finding your site transported me back 35 years. I can’t wait to savor it again and hope I can match Jack’s deftness with the ingredients.
Thank you, thank you, thank you.
Steve
You’re welcome Steve – we hear from many Edgewater Cafe fans who stumble upon our recipes. Hope you enjoy the recipe!
My favorite meal from the Edgewater Cafe was the shredded beef burrito that was covered with sauce and cheese. Do you have that recipe? I would love to try to replicate that!
Thanks. Deirdre
Hi Deirdre! We have a Beef and Bean Enchiladas recipe that might be what you are thinking of…here is the link? https://www.afamilyfeast.com/beef-and-bean-enchiladas/
We just discovered you (like right this minute). We too live on the south shore ….. but the very first date that my wife took me to was to the Edgewater for chicken Chimichangas. The loss of the Edgewater has been so sad for us for years …. to find this is beyond words exciting …. thank you for making our day!!! Can’t wait to learn more about a family feast.
Oh wow John – such a small world! 🙂 We hope our version is as good as you remember!
I used to eat at the Edgewater all the time & these chimichangas were my favorite! So glad to find this recipe. Thanks for posting!
You’re welcome Lia! Hope you enjoy the chimis!
I am so happy to have found this recipes! We frequented the Edgewater and this is all I ever ordered. I pray I can make it as good!
Such a small world…We hope you love the recipe Diana!
This dish looks amazing. I wish I could eat that right now!
Thank you Maggie
I am making this for supper tonight. I have made many wraps that needed to stay together while cooking, and I will openly admit I never thought of a bulldog clip. I just fold the first part over then the sides up and roll and seal with flour/water. Just thought that might make things a bit easier/ less supplies needed for some. I know I’m not trying to run to Walmart before dinner for clips lol. Happy feasting everyone.
Thanks for the suggestion Jess!
I’m so excited to find this mostly because the Edgewater was our go to family restaurant and I miss it terribly!!! Can’t wait to try this!!
Such a small world…we’re finding a lot of Edgewater fans among our site visitors! We hope you love our recipe as their version.