Name: Chicken Chimichangas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
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; 1 to 2 cups vegetable oil, divided; Salsa; Sour cream; Guacamole; Pico de gallo; Lettuce

Jump to Recipe

There’s just something irresistible about Chicken Chimichangas—a golden, crispy tortilla wrapped around a hearty, flavor-packed chicken filling. Whether you’re making them for a cozy family dinner or serving friends on game night, these chimichangas promise to steal the show. With their savory, well-seasoned chicken, melty cheese, and all the vibrant toppings, this classic Mexican-American dish is pure comfort. Plus, you’ll love how versatile Chicken Chimichangas are, offering both fried and baked options to suit your craving and your schedule.

Ingredients You’ll Need

Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

Get ready to fall in love with how straightforward these ingredients are. Each one plays a crucial role in creating that unforgettable Chicken Chimichangas flavor and texture—nothing extra, just pure necessity!

Vegetable Oil: Essential for achieving that perfectly crisp shell; use more for frying, or just a spritz for baking.
White Onion: Brings a subtle sweet sharpness to the filling that balances the spices.
Minced Garlic: Adds rich, aromatic undertones that meld into every bite.
Chili Powder: Lends depth, heat, and beautiful color to the seasoned chicken.
Oregano: A pinch goes a long way for earthy, herbal flavor.
Ground Cumin: Delivers that signature smoky warmth you expect in Chicken Chimichangas.
Cooked, Shredded Chicken: Rotisserie chicken works wonders here—juicy, convenient, and flavorful.
Salt and Pepper: The absolute essentials for seasoning and enhancing every ingredient.
Diced Green Chilies: Infuse a bit of bright, mild heat and a hint of tang.
Burrito-Size Flour Tortillas: Their size makes for generous, hearty chimichangas that hold everything in.
Shredded Monterey Jack Cheese: Melts beautifully for a gooey, creamy finish inside each chimichanga.
Toppings (Salsa, Sour Cream, Guacamole, Pico, Lettuce, etc.): These fresh toppings add coolness, crunch, and vibrant color—customize to your heart’s content!

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. Toss in your diced white onion and let it cook until it softens and becomes slightly translucent—this starts building our base of flavor. Next, add in the minced garlic, chili powder, oregano, and cumin. Give it a quick stir and cook for just about a minute, so those spices bloom and release their aromas. Stir in your shredded chicken, making sure every strand gets a coat of those irresistible spices. Season with salt and pepper, toss in the green chilies, and let everything mingle for another 5 minutes until fully heated through and wonderfully fragrant. Set the skillet aside—you’re already halfway to Chicken Chimichangas bliss!

Step 2: Warm the Tortillas

No one likes cracked tortillas! Zap your flour tortillas in the microwave for about 20-30 seconds, just to make them soft and pliable. Warm tortillas make wrapping the filling around your Chicken Chimichangas a breeze and prevent any unfortunate rips.

Step 3: Fill and Roll

Spoon about half a cup of your chicken filling into the center of each warmed tortilla. Sprinkle roughly three tablespoons of Monterey Jack cheese on top—don’t be shy, this cheese is the finishing touch for a melty interior! Fold the sides in over the filling, pull the bottom edge up over the sides, and then roll it all up snugly. Place your assembled Chicken Chimichangas seam-side down on a plate or platter to keep them perfectly rolled.

Step 4: Choose Fried or Baked Chicken Chimichangas

Here’s where you make the big decision: extra crispy or subtly golden and a bit lighter. For the fried version, heat about two inches of vegetable oil in a large, heavy-bottomed skillet over low, slowly bringing the temperature up to 375°F. Carefully place one chimichanga at a time, seam-side down, in the oil. Hold them steady with tongs so they don’t unravel. Fry until they’re wonderfully golden brown on both sides, about 1-2 minutes each, then transfer to a plate lined with paper towels. For the baked version, preheat your oven to 375°F, grease a large baking sheet, and arrange your seam-side-down chimichangas. Give them a light spray of nonstick cooking spray, then bake for 20-30 minutes until golden and crispy.

Step 5: Add Toppings and Serve

Now for the grand finale! Serve your hot Chicken Chimichangas with a colorful array of toppings—salsa, sour cream, guacamole, lettuce, pico de gallo, or anything else you love. This is where everyone can get a little creative and customize to their own taste. Enjoy every crispy, cheesy, flavor-packed bite!

How to Serve Chicken Chimichangas

Garnishes

The best part about serving Chicken Chimichangas isn’t just the crunchy exterior, but the explosion of textures and colors on top! Pile on creamy guacamole, tangy salsa, cool sour cream, shredded lettuce, and maybe a heap of fresh pico de gallo. Don’t forget a sprinkle of fresh cilantro or sliced jalapeños for a touch of zing. These toppings not only look beautiful but also balance the richness of the chimichangas perfectly.

Side Dishes

Pair your Chicken Chimichangas with classic sides like Mexican rice, refried or black beans, or a simple corn and avocado salad. A zesty cabbage slaw or roasted veggies also make excellent, lighter companions. Having a few bright, fresh sides makes the meal feel complete and keeps everyone coming back for another bite.

Creative Ways to Present

If you’re hosting, try slicing each chimichanga in half on a diagonal and arranging them on a large platter for a party-ready display. Offer toppings in separate bowls so guests can build their own masterpiece. You could also create a “chimichanga bar” where everyone picks their fillings and toppings for fully customizable fun. Chicken Chimichangas really are a host’s secret weapon for effortless entertaining!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover Chicken Chimichangas (lucky you!), simply let them cool to room temperature and store them in an airtight container in the fridge. They’ll keep well for 2-3 days without losing too much of that fabulous texture.

Freezing

Yes, you can freeze Chicken Chimichangas! Once they’ve cooled, wrap each tightly in foil and pop them in a freezer bag. They’ll stay tasty for up to 2 months—just remember to label the bag with the date. This makes grabbing a quick, homemade meal a total breeze.

Reheating

For the best results, reheat refrigerated or thawed chimichangas in the oven at 350°F for about 15 minutes (unwrapped), or until heated through and re-crisped. The microwave works in a pinch, but baking brings back that irresistible crunch!

FAQs

Can I use corn tortillas instead of flour tortillas?

Chicken Chimichangas are traditionally made with flour tortillas because they’re sturdy and fold without cracking, which is important for achieving that signature crispy shell. Corn tortillas tend to break when overstuffed and fried or baked, so flour is definitely the way to go here!

How can I make my Chicken Chimichangas less greasy?

If you prefer less oil, opt for the baked version instead of frying. You’ll still get crisp, golden results—just spray the tops lightly with nonstick spray before baking. And if you fry, always drain on paper towels to soak up excess oil.

What kind of chicken works best?

A store-bought rotisserie chicken is a time-saving favorite for Chicken Chimichangas—just shred it up and go! But any cooked, seasoned chicken will work, including leftover roasted or poached chicken breast or thighs.

Can I make Chicken Chimichangas ahead of time?

Absolutely! Assemble the chimichangas (before frying or baking), wrap them tightly, and store in the fridge for up to a day in advance. Then just bake or fry when you’re ready to serve. They’re perfect for prepping ahead!

Are Chicken Chimichangas spicy?

They have just a mild kick from the chili powder and green chilies, but are generally family friendly. If you’d like more heat, just add chopped jalapeños to the filling or top with extra hot salsa when serving.

Final Thoughts

If you’re looking for a new dinner favorite, Chicken Chimichangas are a guaranteed crowd-pleaser—they’re easy, ultra-satisfying, and packed with flavor. Give them a try and let your kitchen fill with the wonderful aroma of homemade comfort. Your taste buds (and your friends and family!) will thank you.

Chicken Chimichangas Recipe

★★★★★

5.1 from 21 reviews

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

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Description

These Chicken Chimichangas are a delicious Tex-Mex dish featuring a flavorful chicken filling wrapped in a warm tortilla and either fried to crispy perfection or baked until golden brown. Serve them with your favorite toppings for a satisfying meal!

Instructions

Fried Version: In a skillet, heat oil and fry the chimichangas until golden brown.
Baked Version: Preheat oven, assemble chimichangas, and bake until golden brown.
Chicken Filling: Cook onion, garlic, spices, chicken, and chilies, then assemble chimichangas.
Assembly: Fill warmed tortillas with chicken mixture and cheese, fold, and roll up.
Serve: Top chimichangas with favorite toppings and enjoy!

Notes

You can customize the filling with additional ingredients like beans, rice, or veggies.
For a healthier option, try baking the chimichangas instead of frying.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying or Baking
Cuisine: Tex-Mex