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
(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
- 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.
- 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.
- 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.
- 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
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!
PrintChicken Chimichanga
- 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
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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