Chi Chi's Chicken Chimichangas

Overhead shot of a Chi-Chi's chimichanga cut in half on a white plate, showing shredded chicken and melted cheese inside, topped with green chile gravy and served with Mexican rice, pinto beans, cornbread, pico de gallo, and shredded lettuce.

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Crispy, golden, and smothered in green chile gravy, just like Chi-Chi's used to make! Shredded chicken and melty Monterey Jack get rolled into tortillas, fried until crunchy, and topped with a rich, homemade gravy you'll want to drink with a spoon.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Krista Teigen

Ingredients

For the Filling

½ tbsp olive oil
½ onion chopped
3 cups cooked and shredded chicken
1 packet of taco seasoning
½ cup chicken broth
4 burrito-size tortillas
1½ cups shredded Monterey Jack cheese

For the Sauce

2 tbsp butter
2 tbsp flour
¼ tsp garlic powder
¼ tsp onion powder
½ tbsp chili powder
4 oz. diced green chilies drained (1 can)
1½ to 2 cups beef or chicken broth
½ tsp salt optional
vegetable oil for frying

Toppings

pico de gallo
shredded lettuce

Instructions

Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Add in the shredded chicken and taco seasoning, and cook until heated through. Stir in the chicken broth.
½ tbsp olive oil, ½ onion, 3 cups cooked and shredded chicken, 1 packet of taco seasoning, ½ tsp salt, ½ cup chicken broth
Add an equal amount of chicken and cheese to the center or each tortilla.
1½ cups shredded Monterey Jack cheese
Bring the bottom half of the tortilla up over the meat and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and tightly roll up into a burrito.
4 burrito-size tortillas
Heat the butter in a saucepan over medium high heat. Whisk in the flour, chili powder, garlic powder, and onion powder until smooth.
2 tbsp butter, 2 tbsp flour, ¼ tsp garlic powder, ½ tbsp chili powder, ¼ tsp onion powder
Stir in the green chiles. Then, slowly pour in the broth while whisking to incorporate. Let the sauce simmer for 4-5 minutes until thickened. Whisk again until the sauce reaches a smooth consistency. Taste and add salt if needed. Keep on low heat until ready to use.
4 oz. diced green chilies, 1½ to 2 cups beef or chicken broth
Heat 1-2 inches of vegetable oil in a large skillet and ensure the temperature reaches 375°F.
vegetable oil for frying
Place the chimichangas in the oil, seam side down. Fry for 1-2 minutes per side until golden brown. Transfer to a wire rack.
Plate the chimichangas and top with the gravy and any other desired toppings.
pico de gallo, shredded lettuce

Notes

Fold the bottom edge under the filling before rolling, or it can come apart in the fryer.
Cook the filling until the broth is mostly absorbed, or the shell turns out soggy instead of crisp.
Keep the oil at 375°F, using a thermometer if you have one. Cooler oil makes the shell greasy, hotter oil browns it before the inside heats through.
Out of rotisserie chicken? Any cooked, shredded chicken works.
Use homemade taco seasoning.
Beef broth makes a richer gravy, chicken broth a lighter one, either works.
Drain the green chilies well, or the gravy ends up thin.
This one runs on the saltier side between the taco seasoning and broth, so taste before adding the optional ½ teaspoon salt.
Cut the chili powder in the gravy in half for milder, or add a diced jalapeño to the filling for more kick.
Gravy separates if it sits too long off heat, so keep it on low and whisk before serving.
Warm stiff tortillas 10-15 seconds first so they're pliable enough to seal tightly.

Nutrition