Description
Crispy, cheesy, and packed with flavor, these homemade chicken chimichangas are the perfect easy dinner. Whether baked or fried, they offer a delicious crunch and bold, Mexican-inspired taste.
Ingredients
Scale
For the Chicken Filling:
- 2 tablespoons vegetable oil
- ½ cup diced white onion
- 2 teaspoons minced garlic
- ½ tablespoon chili powder
- ¼ teaspoon oregano
- ½ teaspoon ground cumin
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (4 ounces) diced green chilies
For the Chimichangas:
- 8 burrito-size flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
- Vegetable oil for frying (if frying)
For Toppings (Optional):
- Salsa, sour cream, guacamole, pico de gallo, shredded lettuce
Instructions
- Prepare the Chicken Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until slightly softened. Stir in the garlic, chili powder, oregano, and cumin, cooking for about a minute until fragrant. Add the shredded chicken, season with salt and pepper, and mix in the diced green chilies. Cook for another 5 minutes, stirring occasionally, until everything is heated through.
- Assemble the Chimichangas: Warm the tortillas in the microwave or on a dry skillet to make them easier to fold. Place about ½ cup of the chicken mixture in the center of each tortilla. Sprinkle with shredded Monterey Jack cheese. Fold in the sides, then roll the tortilla tightly from the bottom up, securing the filling inside. Place seam-side down on a plate.
- For Fried Chimichangas: Heat about 2 inches of vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 375°F. Carefully place a chimichanga seam-side down into the hot oil, holding it with tongs for a few seconds to seal the seam. Fry until golden brown on all sides, about 1-2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- For Baked Chimichangas: Preheat the oven to 375°F. Place the chimichangas seam-side down on a lightly greased baking sheet. Lightly brush or spray the tops with oil for crispiness. Bake for 20-30 minutes, or until golden brown and crispy.
- Serve and Enjoy: Plate the warm chimichangas and top with salsa, sour cream, guacamole, or shredded lettuce. Enjoy immediately while crispy and hot.
Notes
- Make it spicier: Add diced jalapeños or a dash of hot sauce to the chicken filling.
- Cheese variations: Swap Monterey Jack for cheddar, pepper jack, or a Mexican blend.
- Air fryer method: Cook at 400°F for 5-7 minutes, flipping halfway through, for a crispy, healthier alternative.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Fried or Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg