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6 Servings


Easy Shredded Chicken Chimichangas

Alexa Shields

Alexa’s Chimichanga is pure indulgence. Mi Rancho Organic Flour Tortillas crisp up to create the golden brown, flaky crust surrounding shredded chicken, black beans and melted cheese. Every bite is delicious.



Shredded Chicken:

  • 2 tbsp. Olive Oil
  • 4 large chicken breasts
  • Salt & Pepper to Taste
  • 1 jar of favorite salsa
  • 1 packet taco seasoning
  • Cheddar Cheese
  • Black Refried Beans
  • Grapeseed or Canola Oil
  • Organic Flour Tortillas (large)


Pour 1 tsp. olive oil in crock pot. Lay 4 chicken breasts on the bottom. Drizzle with 1 tsp. olive oil. Distribute salt, pepper and taco seasoning evenly across the chicken. Cover with entire jar of salsa.

Cook covered on low for 6 hours. Remove chicken from the crock pot and place on cutting board. Shred chicken using two forks and then put it back in the crock pot and let it sit.

In a large stock pot, warm 2 inches of canola oil to 350°F.

Warm flour tortilla on a hot griddle until it puffs slightly. Fill with refried beans, chicken and cheese and roll into a burrito. Do not overfill.

Place burrito into about 1 inch of hot oil (enough to cover about half of the burrito) with the seam side down. Fry until golden brown and bubbling (about 1-2 minutes) then flip.

Serve chimichanga hot with sour cream, pico de gallo and guacamole.

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