grilled chicken chimichangas

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So, I know that the title of these chimis is “grilled chicken” chimichangas… but, you don’t have to grill the chicken if you don’t want to, or don’t have the time. Grilling the meat really does add a yummy depth to the flavor of these, but do what ya gotta do.

You can use rotisserie chicken if you’re really in a hurry and the chimichangas will still taste fantastic! Season the meat with cumin, cinnamon, garam masala, onion powder, and other seasonings, if you wish.

for the chicken marinade:

2 Tablespoons olive oil

2 Tablespoons cumin

2 teaspoons cinnamon

1/2 teaspoon garam masala

2 teaspoons onion powder

2 Tablespoons Mrs. Dash Garlic Herb mix

1/4 cup apple cider vinegar

2 Tablespoons honey

Combine all marinade ingredients in a large, heavy duty Ziploc bag. Add 3 large, boneless skinless chicken breasts. Marinate for 2 to 24 hours in a refrigerator. Grill or cook until juices run clear and chicken is completely cooked through. Shred meat and set aside.

For Chimichangas:

3 large boneless, skinless chicken breasts, seasoned, marinated, cooked and shredded

12 (8 inch) flour tortillas

12 oz. shredded Monterey Jack cheese or Pepper Jack cheese

8 green onions, chopped

vegetable oil for frying


plain greek yogurt OR sour cream


pico di gallo


shredded lettuce

chopped cilantro

hot sauce (your favorite)

Spoon cooked, shredded chicken onto tortillas. Top with about 3 to 4 Tablespoons shredded cheese and a sprinkling of green onions. Roll up, burrito-style. HeatΒ  1 inch of vegetable oil in a heavy skillet over medium-high heat. Add the rolled up chimichangas and fry until golden brown, rolling and flipping as needed so they get evenly cooked without burning. Serve with desired toppings. This recipe will serve 8 to 10 people.



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  12 comments for “grilled chicken chimichangas

  1. June 15, 2015 at 9:30 am

    Absolutely delicious, Meliisa! Will definitely be on my to do list!

    • Melissa
      June 15, 2015 at 2:48 pm

      Enjoy, lovely Hadia! πŸ™‚

  2. karen
    June 16, 2015 at 10:20 am

    1/2 teaspoon garam masala

    • karen
      June 16, 2015 at 10:21 am

      hi do you need this in the recipe i can’t fined it in the store where i come from 1/2 teaspoon garam masala

      • Melissa
        June 16, 2015 at 12:12 pm

        Just omit it, Karen πŸ™‚

  3. Meri
    December 9, 2015 at 8:33 am

    Is it three chicken breast halves? Or 3 whole breasts?

    • Melissa
      December 9, 2015 at 11:26 am

      Hi Meri, πŸ™‚
      The recipe specifies 3 large chicken breasts.
      Hope that helps!

  4. Helen Hilton Padilla
    December 12, 2015 at 11:59 pm

    The correct name for this dish is: c h i v i c h a n g a s. It’s original to the state of Sonora, Mexico, most people don’t write or say it correctly. It used cooked and shredded chicken rolled in a tortilla flour and deep-fried. Served with sauce, lettuce, sliced radishes and queso fresco. Thank you. By the way I am Mexican and my hometown is in the state of Sonora.

  5. susan ferch
    December 13, 2015 at 10:43 am


    • Melissa
      December 13, 2015 at 2:21 pm

      You roll them up, burrito style and fry them on one side, then flip them and turn them so they get browned on all sides. There’s no trick, really, to making them stay closed… just don’t over stuff them.

      • Helen
        December 13, 2015 at 8:55 pm

        Yes, and the bigger the tortilla, the better, actually we use a tortillas called ‘sobaqueras’ or water tortillas (due to its very low content of shortening), very thing and half a meter wide. Once cooked, we cut them in half, and make two chivichangas, and just like the author says, don’t overstuff them. I’ve seen chivichangas recipes using deli chicken, but it’s not the same. I am cooking them tomorrow, thank you for sharing our food.

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