Chicken Chimichangas

Chicken Chimichangas are a Tex-Mex classic — golden-fried burritos stuffed with seasoned shredded chicken, cheese, beans, and flavorful spices, all wrapped in a warm flour tortilla. Originating from the borderlands of Arizona and Mexico, these crunchy parcels are a glorious blend of Mexican flavor and American indulgence.

A chimichanga is essentially a deep-fried burrito — crispy on the outside, soft and flavorful inside. The first bite gives you that satisfying crunch, followed by creamy, savory, cheesy goodness. It’s a dish that brings fiesta vibes straight to your kitchen — colorful, hearty, and impossible to resist.

Why I Love This Recipe

I absolutely love this recipe because it’s the perfect mix of texture and flavor. The crunchy tortilla shell gives way to a rich, creamy filling of tender chicken and melted cheese. Each bite is a mouthful of smoky spices, gooey cheese, and zesty satisfaction.

It’s also incredibly versatile — you can bake or air-fry it for a lighter version, customize the fillings, and top it with your favorite garnishes. Plus, it makes everyone at the table happy — kids love it, adults crave it, and it’s perfect for parties or a cozy weekend dinner.

Why It’s a Must-Try Dish

• Ultimate comfort food with crispy, cheesy perfection.
• Restaurant-quality at home — tastes like your favorite Tex-Mex spot.
• Customizable: Choose your fillings, spice levels, and toppings.
• Can be baked, air-fried, or fried — it’s flexible to your diet.
• Perfect make-ahead freezer meal — ideal for busy nights.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4–6 chimichangas
• Calories: ~520 kcal per serving

Course and Cuisine

• Course: Main Course / Dinner
• Cuisine: Tex-Mex / Mexican-American

Ingredients

For the Chicken Filling:

• 2 cups cooked chicken (shredded or chopped)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa or diced tomatoes
• 1/2 cup refried beans (optional, for creamy texture)
• 1 cup shredded cheddar or Mexican cheese blend

For the Chimichangas:

• 4–6 large flour tortillas (10-inch)
• Oil for frying (vegetable or canola oil)

Toppings (Optional but Highly Recommended):

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Shredded lettuce
• Diced tomatoes
• Chopped cilantro
• Jalapeños

Cooking Directions (Overview)

1. Prepare the seasoned chicken filling.
2. Fill and roll the tortillas into chimichangas.
3. Fry (or bake/air-fry) until golden and crispy.
4. Serve with fresh toppings.

Step-by-Step Preparation Method

Step 1: Prepare the Chicken Filling

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onion and cook until softened (about 3 minutes).
3. Add minced garlic and sauté for 30 seconds until fragrant.
4. Stir in chili powder, cumin, paprika, salt, and pepper.
5. Add shredded chicken and salsa (or diced tomatoes). Mix well to coat.
6. Simmer for 3–5 minutes until flavors blend and the mixture thickens.
7. Stir in refried beans (if using) and shredded cheese.
8. Remove from heat and let it cool slightly before filling.

Step 2: Assemble the Chimichangas

1. Lay a tortilla flat on a clean surface.
2. Spoon about 1/2 cup of filling into the center.
3. Fold the sides inward, then roll up tightly from the bottom, tucking in the edges to form a burrito shape.
4. Secure with toothpicks if needed to prevent unrolling while frying.

Step 3: Fry the Chimichangas

1. Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
2. Carefully place chimichangas seam side down into the oil.
3. Fry for 2–3 minutes per side, turning until golden brown and crispy.
4. Remove and drain on a paper towel-lined plate.

Alternative Methods:

To Bake:

• Preheat oven to 400°F (200°C).
• Brush chimichangas with oil or melted butter.
• Bake for 20–25 minutes, flipping halfway through until golden.

To Air-Fry:

• Preheat air fryer to 375°F (190°C).
• Spray chimichangas lightly with oil.
• Air-fry for 10–12 minutes, flipping halfway through.

Step 4: Serve

• Serve warm topped with sour cream, guacamole, salsa, shredded lettuce, and cilantro.
• Add a side of Mexican rice or refried beans for a complete meal.

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How to Serve

Serve Chicken Chimichangas immediately while hot and crispy.

They pair beautifully with:

• Sides: Spanish rice, refried beans, or grilled corn.
• Drinks: Lime margarita, Mexican soda, or iced tea.
• Toppings: Sour cream, avocado, or fresh cilantro for a refreshing contrast.

Recipe Tips

• Use warm tortillas for easy rolling and to prevent tearing.
• Don’t overfill — about 1/2 cup of filling per tortilla works best.
• Let the filling cool slightly before wrapping.
• Fry in small batches to maintain oil temperature.
• For a lighter version, bake or air-fry instead of deep-frying.

Variations

1. Beef Chimichangas:
   Replace chicken with seasoned ground beef or shredded steak.
2. Vegetarian Chimichangas:
   Use black beans, corn, and sautéed peppers with cheese.
3. Creamy Chicken Chimichangas:
   Mix cream cheese or sour cream into the filling for extra richness.
4. Spicy Chipotle Version:
   Add chipotle peppers in adobo sauce for smoky heat.
5. Breakfast Chimichangas:
   Fill with scrambled eggs, sausage, and cheese for a morning twist.

Freezing and Storage

To Refrigerate:

• Store leftovers in an airtight container for up to 3 days.
• Reheat in oven or air fryer to restore crispiness.

To Freeze (Before Frying):

• Wrap each chimichanga tightly in foil or plastic wrap.
• Store in a freezer-safe bag for up to 2 months.
• Thaw overnight and bake or air-fry directly until hot and crisp.

To Freeze (After Cooking):

• Let cool completely, then wrap individually and freeze up to 1 month.
• Reheat at 375°F (190°C) for 15–20 minutes until heated through.

Special Equipment Needed

• Large skillet or sauté pan
• Deep frying pan or air fryer
• Tongs
• Paper towels
• Thermometer (optional for frying)
• Mixing bowls

Conclusion

Chicken Chimichangas are the ultimate Tex-Mex comfort food — crispy, golden tortillas wrapped around a flavorful, cheesy chicken filling that bursts with every bite. Whether fried to crunchy perfection or baked for a lighter twist, this dish delivers everything you crave in a hearty, satisfying meal.

Perfect for family dinners, parties, or even freezer meal prep, these chimichangas are a crowd-pleaser every single time. Once you try them, you’ll understand why they’ve become a beloved staple across America.

Chicken Chimichangas

Chicken Chimichangas are a Tex-Mex classic — golden-fried burritos stuffed with seasoned shredded chicken, cheese, beans, and flavorful spices, all wrapped in a warm flour tortilla.

Author: Stella Parker Cuisine: Mexican Course: Dinner

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Difficulty: Beginner

Ingredients

Servings

For the Chicken Filling:

• 2 cups cooked chicken (shredded or chopped)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• ¹⁄₂ cup salsa or diced tomatoes
• ¹⁄₂ cup refried beans (optional, for creamy texture)
• 1 cup shredded cheddar or Mexican cheese blend

For the Chimichangas:

• 4 large 4–6 flour tortillas (10-inch)
• Oil for frying (vegetable or canola oil)

Toppings (Optional but Highly Recommended):

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Shredded lettuce
• Diced tomatoes
• Chopped cilantro
• Jalapeños

Instructions

1. Step 1: Prepare the Chicken Filling : In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened (about 3 minutes). Add minced garlic and sauté for 30 seconds until fragrant. Stir in chili powder, cumin, paprika, salt, and pepper. Add shredded chicken and salsa (or diced tomatoes). Mix well to coat. Simmer for 3–5 minutes until flavors blend and the mixture thickens. Stir in refried beans (if using) and shredded cheese. Remove from heat and let it cool slightly before filling.
2. Step 2: Assemble the Chimichangas : Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of filling into the center. Fold the sides inward, then roll up tightly from the bottom, tucking in the edges to form a burrito shape. Secure with toothpicks if needed to prevent unrolling while frying.
3. Step 3: Fry the Chimichangas : Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Carefully place chimichangas seam side down into the oil. Fry for 2–3 minutes per side, turning until golden brown and crispy. Remove and drain on a paper towel-lined plate. Alternative Methods: To Bake: Preheat oven to 400°F (200°C). Brush chimichangas with oil or melted butter. Bake for 20–25 minutes, flipping halfway through until golden. To Air-Fry: Preheat air fryer to 375°F (190°C). Spray chimichangas lightly with oil. Air-fry for 10–12 minutes, flipping halfway through.
4. Step 4: Serve : Serve warm topped with sour cream, guacamole, salsa, shredded lettuce, and cilantro. Add a side of Mexican rice or refried beans for a complete meal.

Keywords: Chicken Chimichangas