Chicken Chimichanga

Chicken Chimichangas are a crispy, golden-brown delight filled with a flavorful, seasoned chicken mixture. This Mexican-inspired dish takes a classic burrito to the next level by deep-frying or baking it until perfectly crisp. Whether topped with sour cream, guacamole, or salsa, chimichangas are a crowd-pleaser that’s perfect for dinner or special occasions.

Why You’ll Love This Recipe

  • Crispy & Flavorful – The crispy tortilla shell pairs perfectly with the juicy, seasoned chicken filling.
  • Restaurant-Style Dish at Home – Enjoy a Mexican favorite without leaving your kitchen.
  • Customizable – Swap the chicken for beef, beans, or veggies to suit your taste.
  • Easy to Make Ahead – Prepare the filling in advance for quick assembly.
  • Baked or Fried Options – Enjoy a traditional fried version or a lighter baked alternative.

Ingredients

Chicken Chimichanga 10 Chicken Chimichangas are a crispy, golden-brown delight filled with a flavorful, seasoned chicken mixture. This Mexican-inspired dish takes a classic burrito to the next level by deep-frying or baking it until perfectly crisp. Whether topped with sour cream, guacamole, or salsa, chimichangas are a crowd-pleaser that’s perfect for dinner or special occasions.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cooked shredded chicken
  • Flour tortillas
  • Onion, diced
  • Garlic, minced
  • Green chilies
  • Refried beans (optional)
  • Shredded cheese (cheddar or Mexican blend)
  • Chili powder
  • Cumin
  • Paprika
  • Salt and pepper
  • Sour cream
  • Oil (for frying or brushing if baking)

Directions

  1. Prepare the Filling – In a pan over medium heat, sauté the onions and garlic until fragrant. Add the shredded chicken, green chilies, spices, and a few tablespoons of water to combine everything. Let it cook for a few minutes.
  2. Assemble the Chimichangas – Lay out a tortilla, spread a thin layer of refried beans (if using), add a generous scoop of the chicken mixture, and top with shredded cheese. Fold in the sides, then roll it up tightly like a burrito.
  3. Choose Your Cooking Method:
    • Frying: Heat oil in a deep pan and fry each chimichanga until golden brown, about 2-3 minutes per side. Drain on paper towels.
    • Baking: Brush chimichangas with oil, place on a baking sheet, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
  4. Serve – Top with sour cream, guacamole, salsa, or chopped cilantro. Enjoy!

Servings and Timing

  • Servings: 4-6 chimichangas
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Spicy Version – Add chopped jalapeños or extra chili powder for heat.
  • Vegetarian Option – Use black beans, rice, and sautéed vegetables instead of chicken.
  • Air Fryer Method – Cook at 375°F (190°C) for 8-10 minutes, flipping halfway.
  • Creamy Filling – Mix in cream cheese for a rich and creamy texture.
  • Mini Chimichangas – Make smaller versions using taco-sized tortillas for appetizers.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Wrap individually in plastic wrap and freeze for up to 3 months.
  • Reheating: Bake at 350°F (175°C) for 10-15 minutes or air fry for a crispy texture.

FAQs

Chicken Chimichanga
Chicken Chimichanga 11 Chicken Chimichangas are a crispy, golden-brown delight filled with a flavorful, seasoned chicken mixture. This Mexican-inspired dish takes a classic burrito to the next level by deep-frying or baking it until perfectly crisp. Whether topped with sour cream, guacamole, or salsa, chimichangas are a crowd-pleaser that’s perfect for dinner or special occasions.

What’s the difference between a chimichanga and a burrito?

A chimichanga is a deep-fried burrito, making it crispy and golden brown.

Can I use rotisserie chicken?

Yes! Shredded rotisserie chicken works perfectly and saves time.

How do I keep chimichangas crispy?

If not serving immediately, place them on a wire rack instead of a plate to prevent sogginess.

Can I bake them instead of frying?

Absolutely! Baking at 400°F (200°C) still gives a crispy texture with less oil.

What are the best toppings for chimichangas?

Sour cream, guacamole, salsa, shredded lettuce, and queso are all great options.

Can I make these in advance?

Yes! Assemble and refrigerate them uncooked, then fry or bake when ready to serve.

What oil is best for frying?

Use a neutral oil like vegetable, canola, or peanut oil for the best results.

How do I prevent the filling from leaking?

Make sure to fold and tuck the tortillas tightly before frying or baking.

Can I add rice to the filling?

Yes, adding cooked rice makes the chimichangas heartier and stretches the filling further.

Are chimichangas gluten-free?

Only if made with gluten-free tortillas. Otherwise, traditional flour tortillas contain gluten.

Conclusion

Chicken Chimichangas are a delicious, crispy, and satisfying meal that brings bold flavors to your table. Whether fried, baked, or air-fried, they’re easy to customize and sure to be a hit. Try them out for your next family dinner or gathering!

Print
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Chicken Chimichanga

Chicken Chimichanga

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

A Tex-Mex favorite, these chimichangas are crunchy on the outside and packed with a juicy, cheesy chicken filling. Serve with guacamole, sour cream, or salsa for a restaurant-quality meal!


Ingredients

Units Scale
For the Filling:
  • 2 cups (280g) cooked shredded chicken (rotisserie works great!)
  • 1 cup (113g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/2 cup (120g) refried beans (optional)
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) diced green chilies (canned or fresh)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt & black pepper to taste
For the Chimichangas:
  • 6 large (10-inch) flour tortillas
  • 1 cup (240ml) vegetable oil (for frying)
  • Toothpicks (to secure tortillas)
For Topping & Serving:
  • Guacamole
  • Salsa
  • Sour cream
  • Chopped cilantro

Instructions

Prepare the Filling

In a large bowl, mix shredded chicken, cheese, refried beans (if using), sour cream, green chilies, and all the spices. Stir until well combined.

2. Assemble the Chimichangas

Lay out a tortilla and spoon about ½ cup of the filling into the center.

Fold in the sides, then roll up tightly like a burrito. Secure with toothpicks if needed.

3. Fry the Chimichangas

Heat vegetable oil in a deep skillet over medium heat (350°F/175°C).

Carefully place chimichangas seam-side down in the oil. Fry for 2-3 minutes per side until golden brown and crispy.

Remove and drain on paper towels.

(Alternative: Bake or Air-Fry)

Baking: Preheat oven to 400°F (200°C). Brush chimichangas with oil and bake for 20-25 minutes, flipping halfway.

Air Frying: Brush with oil and air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway.

4. Serve & Enjoy

Top with guacamole, salsa, sour cream, and cilantro. Serve immediately!


Notes

  • Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
  • Make ahead: Assemble chimichangas and freeze before frying. Fry straight from frozen, adding a few extra minutes to cook time.

 

  • Low-carb option: Use low-carb tortillas or lettuce wraps instead.

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