Mini Chicken Chimichanga Recipe


  • 1 lb chicken breast
  • 2 TBSP chili powder
  • 2 TBSP cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 8 oz cream cheese
  • 1/2 cup salsa verde
  • 2 cups shredded Mexican cheese
  • 1/2 cup green onions, chopped
  • 2 TBSP fresh chopped cilantro
  • 1 can refried beans
  • 10 small flour tortillas
  • Toppings: sour cream, guacamole, pico or salsa


Preparing the chicken:

In your Instant Pot, place the chicken breast and spices.

Set the Instant Pot to seal and cook on Poultry setting for 20 minutes.

If you don’t have an Instant Pot, you can roast the chicken in the oven, sprinkling the spices over, for 30 minutes on 400 degrees, until chicken is done.

When chicken is done, take out of liquid and shred with two forks or use your kitchen aid mixer—my favorite way!

Making the filling:

In your mixing bowl, add the chicken, cream cheese, shredded cheese, salsa verde, green onions, cilantro, 2 tsp cumin, 2 tsp chili powder; blend until combined.

Making the Chimichangas:

Spread 1 tablespoon refried beans in the middle of the tortilla.

Place 2 TBSP of the chicken mixture on top of the beans.

Roll the chimichangas and place on a coke sheet pan.

Place in freezer for an hour. You can then place in a ziploc bag and freeze to cook for later or you can fry immediately.

Cooking the chimichangas:

You can fry the chimichangas or you can bake them .

Frying: Heat oil in your deep fryer until it reaches 375 degrees.

Stack the chimichangas in the dryer basket vertically; fry 5-7 minutes until brown.

Raise the basket and drain; turn out on paper towels to drain a bit more.

Baking: Preheat the oven to 425 degrees.

Place chimichangas on your baking sheet seam side down an inch apart.

Spray each chimichanga with cooking spray or with melted butter.

Bake for 20-25 minutes until they are golden brown.

When serving, top each with guacamole, salsa or pico and sour cream.