If you love crispy, golden, and utterly delicious Mexican food, you’re in for a treat with these Chicken Chimichangas. Think of all the flavors you crave in Mexican cuisine—seasoned chicken, melted cheese, and that perfect crunch from frying. It’s the kind of meal that feels like a fiesta in your mouth. Trust me, you’re going to want to make these again and again.
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The beauty of chimichangas is that they’re so customizable! You can add your favorite fillings and toppings, but no matter how you make them, you’ll love how crispy, cheesy, and satisfying they are. It’s like wrapping up all the goodness of a burrito and giving it a golden, crispy shell.
Why You’ll Love This Recipe
Versatile: You can make these chimichangas as spicy or mild as you like. Plus, they’re perfect for a casual family dinner or a fun taco night with friends.
Budget-Friendly: You can use simple ingredients that you likely already have in your kitchen, like chicken, cheese, and tortillas. These chimichangas won’t break the bank!
Quick and Easy: The recipe comes together quickly, especially if you have leftover chicken. In under an hour, you can be biting into a warm, crispy chimichanga.
Customizable: Add any extra fillings you love—black beans, corn, bell peppers, or even avocado slices. Make these chimichangas your own!
Crowd-Pleasing: These are always a hit! Whether you’re serving them for a weeknight meal or at a party, everyone will be asking for seconds.
Ingredients in Chicken Chimichangas
This dish is all about bold flavors and crispy goodness. Here’s what you’ll need:
Chicken Breast: Cooked and shredded—this is the heart of the chimichanga. You can use rotisserie chicken to save time!
Flour Tortillas: Soft, pliable tortillas are perfect for wrapping up all those tasty ingredients.
Cheese: Shredded cheddar, Monterey Jack, or a Mexican cheese blend work wonderfully here. It’s all about that melty, gooey cheese inside!
Sour Cream: A creamy component to balance out the heat and add richness.
Salsa: You can use your favorite salsa—mild, medium, or hot—depending on your spice preference.
Spices: Chili powder, garlic powder, cumin, and paprika add flavor and a little kick to the chicken filling.
Olive Oil: For frying the chimichangas to crispy perfection.
Lettuce and Tomato (optional): For topping or serving on the side, adding freshness to the dish.
Instructions
Prepare the Chicken: Start by cooking your chicken—either sauté it in a pan or bake it in the oven until fully cooked. Shred it once it’s cool enough to handle.
Season the Chicken: In a bowl, mix your shredded chicken with chili powder, cumin, garlic powder, paprika, and a little salt and pepper. Stir in a couple of tablespoons of salsa to give it extra flavor and moisture.
Assemble the Chimichangas: Lay out the flour tortillas on a flat surface. Spoon the chicken mixture down the center of each tortilla, then sprinkle with shredded cheese. Fold in the sides and roll it up tightly.
Fry the Chimichangas: Heat olive oil in a large skillet over medium heat. Once hot, add the chimichangas seam-side down and cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches, depending on the size of your pan.
Drain and Serve: Once they’re crispy and golden, remove the chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve with Toppings: Serve the chimichangas warm with sour cream, salsa, lettuce, and tomato on the side for that extra burst of flavor and color.
How to Serve Chicken Chimichangas
These chimichangas are delicious on their own, but here are a few ways to serve them up for a complete meal:
With Guacamole: A creamy, zesty guacamole pairs perfectly with the crispy, savory chimichangas.
Mexican Rice: A side of fluffy Mexican rice adds another layer of flavor to your meal.
Refried Beans: A hearty side of refried beans adds texture and a creamy element to balance the crispiness.
Cilantro Lime Rice: For a fresh, zesty twist, serve your chimichangas with cilantro lime rice.
Additional Tips
Make Ahead: You can prepare the filling ahead of time and store it in the fridge until you’re ready to fry the chimichangas. This makes the process quicker when you’re ready to cook.
Bake Instead of Fry: If you prefer to bake your chimichangas, preheat the oven to 400°F (200°C), place the chimichangas seam-side down on a baking sheet, and bake for about 20-25 minutes, flipping halfway through, until crispy.
Spice It Up: Add jalapeños or a dash of hot sauce to the filling for an extra kick.
Use Leftover Chicken: This is a great way to repurpose any leftover chicken from a previous meal—just shred it and season!
Freezing: You can freeze uncooked chimichangas for later. Simply wrap them tightly in plastic wrap and freeze for up to 2-3 months. When ready, fry or bake from frozen.
FAQ Section
Q1: Can I make Chicken Chimichangas without frying?
A1: Yes! You can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through for a healthier option.
Q2: Can I use a different protein?
A2: Absolutely! You can swap the chicken for beef, pork, or even a vegetarian filling like beans and rice.
Q3: How do I store leftovers?
A3: Store leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best crispiness.
Q4: Can I freeze chimichangas?
A4: Yes! Freeze the uncooked chimichangas tightly wrapped in plastic wrap and foil. When ready to eat, fry or bake from frozen.
Q5: Can I use corn tortillas?
A5: You can, but corn tortillas might break apart when frying. If using corn tortillas, it’s a good idea to warm them first to make them more pliable.
Q6: Can I make these spicy?
A6: Yes! Add jalapeños, hot sauce, or chili flakes to the chicken filling to bring the heat.
Q7: How do I keep the chimichangas crispy?
A7: Make sure your oil is hot enough before frying (around 350°F or 175°C) to ensure they get crispy. Also, draining them on paper towels helps remove excess oil.
Q8: Can I add other vegetables to the filling?
A8: Definitely! Bell peppers, onions, or corn are great additions to the chicken filling.
Q9: How do I reheat leftover chimichangas?
A9: Reheat in the oven at 375°F (190°C) for about 10-15 minutes, or until crispy and heated through.
Q10: How do I make these gluten-free?
A10: Use gluten-free flour tortillas in place of regular flour tortillas. The rest of the recipe remains the same!
Final Thoughts
These Chicken Chimichangas are a game-changer. Crispy on the outside, filled with seasoned chicken and melted cheese on the inside, they’re everything you crave in a comfort meal. Serve them for a family dinner, a casual get-together, or simply as a treat for yourself! No matter when you make them, they’ll be gone in a flash. Enjoy!
Print
Chicken Chimichangas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 chimichangas 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Description
These crispy, golden Chicken Chimichangas are stuffed with spiced shredded chicken, refried beans, and melty cheese, then fried to perfection! Serve them with guacamole, pico de gallo, and sour cream for a delicious Tex-Mex dinner in just 35 minutes.
Ingredients
- 2 cups cooked and shredded chicken
- 1 (4 oz) can diced green chiles
- 1/4 cup green chile sauce
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 8 large flour tortillas
- 1 (16 oz) can refried beans
- 1 cup shredded cheddar cheese (or Mexican blend)
- Oil, for frying
Optional Toppings:
- Mexican crema or sour cream
- Guacamole or diced avocado
- Pico de gallo or diced tomatoes
- Shredded lettuce
- Cilantro
- Lime wedges
Instructions
- In a skillet over medium heat, combine the shredded chicken, green chiles, green chile sauce, cumin, and salt. Stir and heat for about 4 minutes until warmed through.
- Warm the tortillas: Cover them with a damp paper towel and microwave for 30 seconds to make them more pliable.
- Assemble the chimichangas:
- Spread refried beans down the middle of a tortilla.
- Add a few tablespoons of the chicken mixture.
- Sprinkle with cheese.
- Fold in the sides and roll up into a burrito shape. Repeat with all tortillas.
- Heat about 1 inch of oil in a heavy-bottomed skillet over medium-high heat.
- Fry each chimichanga seam-side down for about 1 minute until golden brown, then turn and cook on all sides.
- Drain on a paper towel-lined plate.
- Serve warm with your favorite toppings!
Notes
- Baking option: Brush with oil or melted butter and bake at 400°F for 20 minutes, flipping halfway.
- Air fryer option: Spray with cooking spray and air-fry at 375°F for 8-10 minutes, flipping halfway.
- Substitute black beans or pinto beans for refried beans if preferred.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg