Chicken Chimichangas Recipe

Introduction

Chimichangas are crispy, golden-fried or baked tortillas stuffed with a flavorful chicken filling and melted cheese. This recipe offers both frying and baking methods, perfect for a satisfying homemade Tex-Mex meal that’s easy to customize with your favorite toppings.

Ingredients

• 1 to 2 cups vegetable oil, divided
• 1/2 cup diced white onion
• 2 teaspoons minced garlic
• 1/2 tablespoon chili powder
• 1/4 teaspoon oregano
• 1/2 teaspoon ground cumin
• 4 cups cooked, shredded chicken (rotisserie chicken works perfect)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 8 (burrito-size) flour tortillas, warmed
• 2 cups shredded Monterey Jack cheese
• Salsa, sour cream, guacamole, pico de gallo, lettuce, etc. (for topping)

Instructions

1. Step 1: For frying, pour enough vegetable oil into a large, heavy-bottom skillet or cast iron pan to fill it about 2 inches deep. Heat over low heat until the oil slowly reaches approximately 375°F. For baking, preheat your oven to 375°F and grease a large baking sheet with nonstick spray.
2. Step 2: In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onion and cook until slightly softened. Stir in garlic, chili powder, oregano, and cumin, cooking until fragrant (about 1 minute).
3. Step 3: Add the shredded chicken, salt, and pepper to the skillet. Mix in diced green chilies and cook, stirring frequently, for about 5 minutes until heated through. Remove from heat.
4. Step 4: Warm tortillas in the microwave to make them pliable. On each tortilla, spoon about 1/2 cup of the chicken mixture in the center, then sprinkle with 3 tablespoons of shredded Monterey Jack cheese.
5. Step 5: Fold the sides of the tortilla over the filling, then fold the bottom over and roll the tortilla tightly to enclose the filling. Place each rolled chimichanga seam side down on a plate.
6. Step 6: To fry, carefully lower one chimichanga at a time into the hot oil seam side down, holding with tongs to prevent unrolling. Fry until golden brown on all sides, about 1 to 2 minutes. Place fried chimichangas on paper towels to drain excess oil.
7. Step 7: To bake, place the chimichangas seam side down on the prepared baking sheet. Spray the tops lightly with nonstick spray and bake for 20 to 30 minutes or until golden brown.
8. Step 8: Serve chimichangas warm topped with salsa, sour cream, guacamole, pico de gallo, lettuce, or your favorite toppings. Enjoy!

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• For a spicier kick, add jalapeños or use chipotle chili powder in the filling.
• To keep chimichangas crisp after frying, drain well on paper towels and serve immediately.
• Try different cheeses like cheddar or a Mexican cheese blend for variation.
• Baking is a lighter alternative that still delivers a crispy texture—just make sure tortillas are tightly wrapped to hold filling during cooking.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to retain crispiness or microwave for 1-2 minutes for convenience, though they may lose some crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichangas ahead of time?

Yes, you can prepare and assemble chimichangas ahead and refrigerate them. Fry or bake them just before serving for the best texture and flavor.

What can I use instead of flour tortillas?

Burrito-size corn tortillas can be used, but they are more delicate and may tear easily. Warming them properly before filling helps reduce breakage.

Chicken Chimichangas Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

Delicious and crispy Chicken Chimichangas featuring a flavorful shredded chicken filling with Mexican spices, wrapped in flour tortillas and either fried to golden perfection or baked for a healthier option. Served with your favorite toppings like salsa, sour cream, guacamole, and pico de gallo, these chimichangas are perfect for a satisfying meal at home.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 chimichangas 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 1/2 cup diced white onion
• 2 teaspoons minced garlic
• 1/2 Tablespoon chili powder
• 1/4 teaspoon oregano
• 1/2 teaspoon ground cumin
• 4 cups cooked, shredded chicken (rotisserie chicken works perfect)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (4 ounces) diced green chilies

Tortillas & Cheese

• 8 (burrito-size) flour tortillas, warmed
• 2 cups shredded Monterey Jack cheese

Oil & Frying

• 1 to 2 cups vegetable oil, divided

Toppings (optional)

• Salsa
• Sour cream
• Guacamole
• Pico de gallo
• Lettuce

Instructions

1. Prepare the oil and preheat oven: For frying, pour 2 inches of vegetable oil into a large cast iron or heavy-bottom skillet and heat over low heat until the oil slowly reaches 375°F. For baking, preheat your oven to 375°F and grease a large baking sheet with nonstick spray.
2. Cook the chicken filling: Heat 2 tablespoons vegetable oil in another large skillet over medium-high heat. Add diced onion and cook until slightly softened. Stir in minced garlic, chili powder, oregano, and cumin, cooking about 1 minute until fragrant. Add shredded cooked chicken, season with salt and pepper, stir in diced green chilies, and heat for about 5 minutes. Remove from heat and set aside.
3. Assemble the chimichangas: Warm tortillas in microwave. Spoon about 1/2 cup of chicken mixture in the center of each tortilla, then sprinkle with 3 tablespoons shredded Monterey Jack cheese. Fold the sides over the filling, then fold the bottom over and roll tightly to enclose. Place each chimichanga seam side down on a large plate or platter.
4. Fry the chimichangas: Using tongs, carefully lower one chimichanga at a time seam side down into the hot oil. Hold gently with tongs while frying to prevent opening. Fry until golden brown on both sides, about 1 to 2 minutes total. Remove and drain on paper towels to soak up excess oil.
5. Bake the chimichangas: Arrange chimichangas seam side down on the prepared baking sheet. Lightly spray the tops with nonstick spray. Bake in the preheated oven for 20 to 30 minutes, until golden brown and crisp.
6. Serve: Serve the chimichangas warm topped with your preferred toppings such as salsa, sour cream, guacamole, pico de gallo, and lettuce. Enjoy your delicious chicken chimichangas!

Notes

• For a healthier option, bake the chimichangas instead of frying.
• Be careful when frying to keep the chimichangas tightly rolled to prevent filling from spilling.
• Use rotisserie chicken to save time on shredding and add great flavor.
• Warm tortillas before assembling to make folding easier and prevent cracking.
• Customize toppings to your liking for added freshness and texture.

Keywords: Chicken Chimichangas, Mexican Chicken, Fried Chimichangas, Baked Chimichangas, Shredded Chicken, Mexican Cuisine, Easy Dinner Recipe