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A plate of baby chimichangas with a bowl of sriracha lime dipping sauce.

Baby Chimichangas

Teri & Jenny
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Prep Time 30 mins
Cook Time 20 mins
Servings 16
Calories 146 kcal



  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ red onion, diced
  • ½ poblano pepper, seeded and diced
  • 1 corn on the cob, kernels removed from cob
  • 2 medium, cooked chicken breasts, shredded
  • ¼ cup prepared salsa (of your choice)
  • 4 ounces sharp cheddar cheese, grated
  • salt and pepper to taste


  • 16 (5 inch) flour tortillas
  • 2 quarts vegetable oil for frying

sriracha dipping sauce

  • ½ cup sour cream
  • 2 tablespoons Sriracha
  • 1 lime, zested and juiced
  • ¼ teaspoon salt


  • Preheat oil to 375°F.
  • Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes.
  • Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
  • Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.
  • Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
  • For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.


Calories: 146kcalCarbohydrates: 10gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 29mgSodium: 278mgPotassium: 133mgFiber: 1gSugar: 2gVitamin A: 164IUVitamin C: 5mgCalcium: 79mgIron: 1mg
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