Chicken Chimichangas Recipe

Chicken Chimichangas Recipe

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…

  1. Crispy and delicious – That golden, crunchy shell is everything!
  2. Packed with flavor – The spiced chicken and cheesy filling create the perfect bite.
  3. Customizable – Load them up with your favorite toppings or swap the chicken for beef, pork, or veggies.
  4. Easy to make – Simple ingredients and straightforward steps make this a breeze.
  5. 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

Chicken Chimichangas Recipe

These crispy Chicken Chimichangas are packed with seasoned shredded chicken, melted Monterey Jack and Oaxaca cheese, and a touch of salsa verde. Wrapped in a golden, crispy tortilla, they make the perfect Tex-Mex meal. Enjoy them with guacamole, sour cream, and salsa for a satisfying dinner or lunch.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings

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.

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