Crispy, golden brown, and packed with flavor—Chicken Chimichangas are the ultimate comfort food. Think of them as deep-fried burritos, but with an irresistibly crunchy exterior that gives way to a deliciously seasoned, cheesy chicken filling. Originally from the southwestern U.S., chimichangas have become a Tex-Mex favorite, and trust me, once you try them, you’ll understand why!
These chimichangas are perfect for a fun family dinner, game night, or even meal prepping for the week. The best part? You can bake or air-fry them for a lighter twist without sacrificing that satisfying crunch. Let’s dive in!
Why You’ll Love Chicken Chimichangas
Is this Chicken Chimichangas recipe for you? Let’s see. Chicken Chimichangas are…
- Crispy and delicious – That golden, crunchy shell is everything!
- Packed with flavor – The spiced chicken and cheesy filling create the perfect bite.
- Customizable – Load them up with your favorite toppings or swap the chicken for beef, pork, or veggies.
- Easy to make – Simple ingredients and straightforward steps make this a breeze.
- Great for meal prep – Make a batch ahead of time and freeze for later.
Ingredients in Chicken Chimichangas
Here’s what makes these chimichangas irresistible:
Shredded Chicken: The heart of the filling. Rotisserie chicken works great for a shortcut!
Flour Tortillas: Large, soft tortillas that crisp up beautifully when fried or baked.
Cheese: A melty blend of cheddar, Monterey Jack, or a Mexican cheese mix.
Sour Cream: Adds a creamy richness to balance the spices.
Green Chilies: Bring a mild heat and tangy kick.
Seasonings: A bold mix of cumin, garlic powder, onion powder, and chili powder.
Oil for Frying: For that signature crispy shell. Or swap for an air-fryer method.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Filling: In a large bowl, mix the shredded chicken with cheese, sour cream, green chilies, and seasonings until well combined.
Assemble the Chimichangas: Lay a tortilla flat, spoon the filling into the center, and fold the sides inward before rolling it up tightly like a burrito.
Fry to Perfection: Heat oil in a deep pan over medium heat. Fry the chimichangas until golden and crispy, turning as needed. If baking, brush them with oil and bake at 400°F until crispy.
Drain and Rest: Place on a paper towel-lined plate to remove excess oil.
Serve and Enjoy: Top with guacamole, sour cream, salsa, or fresh cilantro for an extra pop of flavor.
How to Serve Chicken Chimichangas?
- With Rice & Beans: Classic sides that complete the meal.
- Fresh Salad: A crisp, refreshing contrast to the crispy chimichanga.
- Dipping Sauces: Serve with salsa, queso, or a spicy chipotle sauce.
- As a Standalone: Enjoy as is with your favorite toppings!
Nutrition Information (Per Serving)
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Additional Tips
- Baking Option: Skip the frying and bake for a healthier version—just brush with oil for crispiness.
- Spice It Up: Add diced jalapeños or a dash of hot sauce for extra heat.
- Make-Ahead Friendly: Assemble chimichangas, freeze, and fry or bake when ready.
- Reheating: Reheat in an air fryer or oven for best crispiness.
- Extra Cheese: Because more cheese is always a good idea!
Tips & Variations
- Air-Fryer Method: Cook at 375°F for 8-10 minutes, flipping halfway through.
- Vegetarian Option: Swap chicken for black beans, sweet potatoes, or mushrooms.
- Cheesy Upgrade: Mix in cream cheese for an extra creamy filling.
- Serving Suggestion: A drizzle of Mexican crema takes it to the next level.
Final Thoughts
Chicken Chimichangas are a Tex-Mex favorite for a reason crispy, cheesy, and full of bold flavors. Whether you fry, bake, or air-fry them, they’re guaranteed to be a hit. Give them a try and let me know what you think!
Chicken Chimichangas Recipe
Ingredients
- For the Filling:
- 2 cups shredded chicken rotisserie or homemade
- 1 small sweet onion diced
- 1 tablespoon avocado oil plus more for frying
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese shredded
- ½ cup Oaxaca cheese shredded
- 1 tablespoon fresh lime juice
- For Assembly:
- 4 large flour tortillas burrito size
- 1 cup refried beans
- For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro chopped
Instructions
- Cook the Filling:
- Heat 1 tablespoon avocado oil in a skillet over medium heat.
- Add diced onion and sauté until softened.
- Stir in shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes until well combined.
- Mix in Salsa and Cheese:
- Transfer the chicken mixture to a bowl.
- Add salsa verde, shredded Monterey Jack cheese, and Oaxaca cheese. Stir until the cheese begins to melt.
- Add fresh lime juice and mix well.
- Assemble the Chimichangas:
- Lay a flour tortilla flat. Spread ¼ cup refried beans in the center.
- Add about ¼ of the chicken and cheese mixture.
- Fold in the sides of the tortilla, then roll up tightly.
- Pan-Fry the Chimichangas:
- Heat a thin layer of avocado oil in a skillet over medium heat.
- Place each chimichanga seam-side down and cook for 2-3 minutes per side, turning as needed, until all sides are golden and crispy.
- Add more oil if necessary between batches.
- Serve:
- Serve hot with guacamole, sour cream, salsa, and fresh cilantro.
