Name: Chicken Chimichangas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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; Vegetable oil for frying; Salsa, sour cream, guacamole, pico, lettuce for toppings

Jump to Recipe

If you’re looking to bring the fiesta right to your dinner table, Chicken Chimichangas are the way to go! Imagine crispy golden tortillas wrapped lovingly around a savory, warmly-spiced chicken filling, bursting with flavor and melty cheese in every bite. Whether fried to perfection or baked for a lighter touch, these Chicken Chimichangas offer a homemade crunch that puts takeout to shame. This is a meal that brings everyone together and always disappears fast—so let’s dive into one of my all-time favorite celebrations of Tex-Mex comfort!

Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is delightfully simple and truly the secret to perfect Chicken Chimichangas. From tender chicken and bold spices to gooey cheese and fluffy tortillas, every element plays a role in creating that signature flavor and irresistible texture.

Vegetable oil: Essential for giving the chimichangas that classic crispy finish, whether frying or brushing for baking.
White onion: Adds a touch of sweetness and depth to the chicken filling, making every bite sing.
Minced garlic: Brightens up the filling with its irresistible aroma and punch.
Chili powder: Brings the warmth and that familiar Tex-Mex sizzle.
Oregano: A classic herb that adds complexity and an earthy undertone.
Ground cumin: Infuses each chimichanga with that authentic, smoky flavor.
Cooked, shredded chicken: A fantastic way to use rotisserie chicken—juicy and ready-to-go!
Salt and pepper: Simple seasonings that bring all the flavors together.
Diced green chilies: Mild heat and tang that brighten up the filling.
Burrito-size flour tortillas: Big, soft, and perfect for wrapping all that goodness inside.
Shredded Monterey Jack cheese: Melts beautifully and gives that gooey, creamy finish everyone loves.
Salsa, sour cream, guacamole, pico, lettuce, etc.: Your favorite toppings add freshness, flavor, and pops of color to every serving!

How to Make Chicken Chimichangas

Step 1: Prepare the Chicken Filling

Start by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sauté the diced onion until it just begins to soften. Add minced garlic, chili powder, oregano, and cumin, stirring until fragrant—get ready for the kitchen to smell amazing! Toss in the shredded chicken, season with salt and pepper, and stir in the diced green chilies. Continue cooking and stirring for about 5 minutes, until the filling is sizzling and everything is melded together. Set aside for assembly.

Step 2: Warm the Tortillas

For easy rolling and to avoid tearing, warm your burrito-size flour tortillas in the microwave under a damp towel for about 30 seconds. This little trick keeps them pliable and perfectly ready to hold all that delicious filling.

Step 3: Assemble the Chicken Chimichangas

Lay out a tortilla and add a generous half-cup of the chicken mixture into the center. Sprinkle 3 tablespoons of Monterey Jack cheese on top. Fold the sides over the filling, then fold up the bottom and roll everything snugly into a neat package. Repeat with the remaining tortillas and filling, placing completed chimichangas seam side down so they stay put.

Step 4: Choose Fried or Baked Chicken Chimichangas

For the fried version, heat about 2 inches of oil in a large, heavy skillet to 375 degrees F. Using tongs, gently lower each chimichanga seam-side down into the oil, holding it for a second to seal. Fry until golden and crisp on both sides, about 1 to 2 minutes, then transfer to a paper towel-lined plate to drain. For the baked version, preheat the oven to 375 degrees F, place assembled chimichangas seam side down on a greased baking sheet, spray the tops with nonstick spray, and bake for 20–30 minutes until gloriously golden.

Step 5: Serve and Enjoy

Transfer your hot and crispy Chicken Chimichangas onto a serving platter. Pair with your favorite toppings and let everyone dig in! The combination of crisp shell, melty cheese, and spiced chicken is a guaranteed crowd-pleaser. Enjoy them fresh and hot for the ultimate experience!

How to Serve Chicken Chimichangas

Garnishes

Top your Chicken Chimichangas with a vibrant array of garnishes! Think tangy salsa, creamy sour cream, chunky guacamole, fresh pico de gallo, or shredded lettuce. These extras add color, coolness, and just the right contrast to the warm crunch of each chimichanga.

Side Dishes

No Chicken Chimichangas meal is complete without delicious sides. Fluffy Mexican rice, zesty refried beans, or a southwest corn salad all pair beautifully. If you’re feeling festive, some spicy street corn or tortilla chips on the side can make the meal truly shine.

Creative Ways to Present

Take your Chicken Chimichangas to the next level with a colorful platter, surrounded by different dipping sauces and fresh herbs scattered about. For a fun party twist, slice them on a diagonal and arrange them in a circle with salsas in the center—perfect finger food for gatherings!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Chicken Chimichangas (a rare event in my kitchen!), let them cool completely, then wrap each tightly in foil or plastic wrap. Store them in the refrigerator for up to 3 days—perfect for quick lunches or easy weeknight dinners.

Freezing

Chicken Chimichangas freeze beautifully! Simply wrap them tightly, place in a freezer-safe bag or container, and freeze for up to 2 months. This makes it easy to have a homemade Tex-Mex treat on hand any time your cravings strike.

Reheating

To keep that crispy shell when reheating, bake the chimichangas straight from the fridge or freezer at 350 degrees F until warmed through, about 15 to 20 minutes. Skip the microwave if you can, as it may soften the tortilla instead of keeping it crisp.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are traditionally used because they’re large, soft, and pliable—perfect for rolling up all the filling. Corn tortillas tend to crack and aren’t quite as sturdy, so stick with flour for the best Chicken Chimichangas experience.

Can I make Chicken Chimichangas ahead of time?

Absolutely! Assemble your chimichangas, then cover and refrigerate up to a day before cooking. Fry or bake when ready, and you’ve got a meal that’s as convenient as it is delicious.

What’s the best way to get the filling extra flavorful?

Be generous with seasonings like chili powder and cumin, and don’t skimp on the green chilies. Letting the filling cook together for those extra few minutes really allows the spices to bloom and meld for a standout filling.

Are baked Chicken Chimichangas as crispy as fried?

Baked chimichangas are definitely crisp, especially if you spritz the tops with cooking spray. While you might not get quite the same deep-fried crunch, they’re lighter and still satisfyingly golden on the outside.

Can I swap out the chicken for something else?

Go for it! Shredded beef, pulled pork, or even sautéed vegetables make fantastic substitutes if you want to mix things up. The technique is the same, and you’ll create delicious chimichangas every time.

Final Thoughts

There’s something undeniably special about homemade Chicken Chimichangas. Every bite is filled with comfort, flavor, and just a dash of excitement! If you’ve never tried making them yourself, now’s the perfect time. Gather your favorite people, whip up a batch, and watch these golden, crispy delights disappear right before your eyes. Happy cooking!

Chicken Chimichangas Recipe

★★★★★

4.9 from 17 reviews

Author: Mariam
Total Time: 50 minutes
Yield: 8 chimichangas 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and satisfying Chicken Chimichangas recipe that can be fried or baked, filled with seasoned chicken, cheese, and green chilies, perfect for a flavorful meal any day of the week.

Instructions

Fried Version: In a skillet, heat vegetable oil for frying. Fill tortillas with chicken mixture and cheese, fold, and fry until golden brown.
Baked Version: Preheat oven, prepare filling, fill and fold tortillas, place on a baking sheet, spray with non-stick spray, and bake until golden brown.