Crispy Chicken Chimichangas

The first time I made chicken chimichangas, I was looking for a way to bring restaurant-quality Mexican flavors to my kitchen without spending hours cooking. I wanted something crispy, cheesy, and packed with flavor—but also simple enough for a weeknight meal. That’s when I discovered this easy-to-follow method for homemade chimichangas.

Perfect for beginners, this recipe walks you through the process step by step, ensuring that even first-time cooks can achieve crispy, golden perfection. Plus, with both baked and fried options, you can customize the dish to suit your cooking style and dietary preferences. Whether you’re indulging in a deep-fried treat or opting for a lighter baked version, these chicken chimichangas deliver bold flavors in every bite.

Why This Recipe is Special

• Beginner-friendly: Straightforward steps and simple ingredients make this a great entry into Mexican cuisine.
• Customizable: Whether you love fried foods or prefer a healthier baked option, this recipe offers both.
• Bold flavors: A delicious combination of seasoned shredded chicken, melted cheese, and crispy tortillas.
• Quick to make: You can use leftover rotisserie chicken for an even faster preparation.

Ingredients and Preparation

Main Ingredients and Their Roles

• Chicken: Shredded cooked chicken serves as the hearty base of the chimichangas. Rotisserie chicken is a great shortcut.
• Flour tortillas: Large burrito-sized tortillas work best for wrapping everything securely.
• Onion and garlic: These aromatic ingredients add depth to the chicken filling.
• Green chilies: Bring mild heat and authentic Mexican flavor.
• Monterey Jack cheese: A creamy, melty cheese that complements the seasoned chicken.
• Spices (chili powder, cumin, oregano, salt, and pepper): The key to building a rich, bold flavor profile.
• Vegetable oil: Used for frying or lightly brushing baked chimichangas for crispiness.

Optional Substitutions

• Swap Monterey Jack cheese for cheddar, mozzarella, or pepper jack for a different flavor twist.
• Use whole wheat or low-carb tortillas for a lighter option.
• Substitute diced green chilies with jalapeños for extra heat.
• Try shredded beef or pork instead of chicken for variety.

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling

Heat a skillet over medium-high heat and add a bit of vegetable oil. Sauté diced onions until softened, then add minced garlic, chili powder, cumin, and oregano. Stir and cook until fragrant. Add the shredded chicken, season with salt and pepper, and mix in the diced green chilies. Let everything cook for a few more minutes until well combined.

Step 2: Assemble the Chimichangas

Warm the tortillas slightly to make them more pliable. Place about ½ cup of the chicken mixture in the center of each tortilla, then top with shredded cheese. Fold in the sides, roll up tightly like a burrito, and place seam-side down on a plate.

Step 3: Cooking Methods

For Fried Chimichangas:
Heat about 2 inches of vegetable oil in a heavy-bottomed skillet over medium heat. Once hot (about 375°F), carefully place the chimichangas seam-side down in the oil. Fry for 1-2 minutes on each side until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.

For Baked Chimichangas:
Preheat the oven to 375°F. Place the rolled chimichangas seam-side down on a greased baking sheet. Lightly spray or brush the tops with oil. Bake for 20-30 minutes or until golden brown and crispy.

Step 4: Serve and Enjoy

Plate the warm chimichangas and top with your favorite additions like salsa, sour cream, guacamole, or shredded lettuce. Enjoy them hot for the best texture and flavor!

Beginner Tips and Notes

• Sealing the tortillas: When rolling the chimichangas, ensure they are tightly sealed to prevent filling from spilling out during cooking.
• Crispy baked version: For an extra crispy finish, broil the baked chimichangas for 2-3 minutes at the end of cooking.
• Preventing oily chimichangas: If frying, don’t overcrowd the pan—this keeps the oil temperature steady for an even, crispy texture.
• Air fryer alternative: You can also cook these in an air fryer at 400°F for 5-7 minutes, flipping halfway.

Serving Suggestions

• Side Dishes: Serve with Mexican rice, refried beans, or a fresh side salad.
• Dipping Sauces: Pair with salsa verde, creamy queso dip, or a tangy lime crema.
• Leftovers & Storage: Store leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.

Ready to Try This Easy Chicken Chimichanga Recipe?

If you’ve never made chimichangas at home before, this is the perfect recipe to start with. Whether you choose the fried or baked version, you’ll love the crispy, cheesy, and flavorful result. Give it a try and let us know in the comments how it turned out for you!

FAQ About Chicken Chimichangas

More Relevant Recipes

• Shredded Chicken Gravy on Mashed Potatoes
• Chicken Enchiladas with Sour Cream White Sauce
• Mexican Street Corn Pasta Salad

Print