Our Chimichangas appetizer recipe is a sure-fire hit at large fiestas and intimate gatherings alike. Featuring just the right amount of peppers, chicken, and cheese, you’ll come back for seconds…and maybe thirds.

  • Recipe Serves: 4
  • Prep Time : 20 min
  • Cook Time : 10 min


  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 2 jalapeno peppers, roasted, seeded and chopped
  • 1 clove garlic, finely chopped
  • 2 cups shredded or diced cooked chicken
  • 1/3 cup water
  • 4 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 1 can (15 oz.) refried beans, heated according to package instructions
  • 1 1/2 cups shredded Monterey Jack cheese
  • additional oil for deep frying
  • 8 (10-in.) burrito size flour tortillas, warmed


  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
  2. Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
  3. Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g