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Chicken, Tomatillo, and Chipotle Chimichangas from TheFoodCharlatan.com

Chicken, Tomatillo, and Chipotle Chimichangas

These Chicken, Tomatillo, and Chipotle Chimichangas are kind of like bringing a taco truck into the comfort of your own kitchen. Flavorful and fried.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 chimichangas
Calories 470kcal
Author Karen


  • salt and pepper
  • 1 tablespoon olive oil
  • 2 boneless chicken thighs or breasts skinless
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 chipotle pepper finely chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon coriander
  • 2 (15-oz) cans pinto beans drained and rinsed
  • 1 (28-oz) can whole tomatillos drained
  • 8 or 9 burrito-size flour tortillas
  • vegetable oil for frying
  • toothpicks

To garnish:

  • pico de gallo
  • guacamole
  • sour cream
  • queso fresco
  • cilantro
  • fresh lime juice


  • Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
  • In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
  • Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
  • Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
  • Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
  • In a hide-sided skillet, add about a 1/2 inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
  • Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
  • Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
  • Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
  • Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.


If you are in a hurry, buy a rotisserie chicken and use 1 1/2 to 2 cups of shredded meat. Or use any cooked chicken!


Serving: 1g | Calories: 470kcal | Carbohydrates: 60g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 367mg | Potassium: 928mg | Fiber: 13g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 5mg