Chicken Chimichangas Recipe

If there’s one dish that absolutely steals the show on Tex-Mex night, it’s got to be these Chicken Chimichangas. Imagine golden, crispy tortillas wrapped around a hearty, cheesy chicken filling, bursting with flavor and just begging for your favorite toppings. This recipe transforms simple pantry staples into a restaurant-worthy experience, perfect for a fun family dinner or impressing guests!

this …

Ingredients You’ll Need

Let’s be honest—the magic of Chicken Chimichangas comes from a handful of tried-and-true ingredients. Each one is essential, adding a pop of flavor, a burst of creaminess, or that perfect crunch to every bite.

• Cooked chicken (2 cups, chopped or shredded): Rotisserie chicken keeps things easy, but any cooked chicken works and absorbs the bold seasoning beautifully.
• Refried beans (1 can): The creamy base for the filling that holds everything together and gives that classic comfort feel.
• Salsa (1/2 cup): Use your favorite jarred salsa to add tang and a saucy, slightly spicy note to the filling.
• Cumin (1 teaspoon): Earthy and warm, it gives the filling its signature Mexican flavor.
• Dried oregano (1/2 teaspoon, crushed): A touch of herbal brightness that rounds out the spices.
• Chili powder (1 teaspoon): Offers mild heat and a rich, deep color to the mixture.
• Shredded cheese (1 cup, cheddar or Mexican blend): For that irresistible gooey melt inside each chimichanga.
• Green onions (2, chopped): Adds subtle sharpness and a fresh pop of color.
• Oil (3 tablespoons, vegetable or canola): Essential for that beautiful, crackly crust—whether you’re baking or pan-frying.
• Large flour tortillas (6): Sturdy enough to hold all the goodness and crisp up golden.
• Salsa, sour cream, and guacamole (for topping): Optional, but highly recommended for that over-the-top Tex-Mex experience!

Variations

One of the best things about Chicken Chimichangas is how easy they are to customize. Don’t be afraid to get creative—these can fit any flavor vibe, dietary need, or whatever you have in the fridge!

• Swap the Protein: Not feeling chicken? Try shredded beef, pulled pork, or even make it vegetarian with sautéed mushrooms and extra beans.
• Add Some Heat: Chop up a jalapeño or use a spicy salsa to give your chimichangas a fiery kick.
• Cheese Lover’s Dream: Mix in some pepper jack or cotija cheese for extra gooeyness or a salty punch.
• Go Whole Wheat or Gluten-Free: Use whole wheat tortillas for a wholesome touch, or pick up certified gluten-free wraps if needed.

How to Make Chicken Chimichangas

Step 1: Prepare the Chicken

Start by cooking your chicken until it’s juicy, tender, and no longer pink inside. Give it a couple minutes to rest so it holds onto all those delicious juices, then chop or shred it to your preferred size—bite-sized pieces work best here!

Step 2: Mix Up the Filling

In a large bowl, combine your shredded chicken, creamy refried beans, shredded cheese, salsa, green onions, and all the spices. Stir thoroughly until everything is unified in a super flavorful, hearty mixture that’s ready to go inside your tortillas.

Step 3: Fill and Roll

Lay out the flour tortillas and scoop about 1/2 cup of filling into the center of each one. Fold in the sides, then roll tightly like a burrito, making sure the filling is well secured inside. This step keeps all that melty, cheesy goodness exactly where you want it!

Step 4: Bake or Pan-Fry

For a lighter take, brush each chimichanga generously with oil, place them seam-side down on a baking sheet, and bake at 400°F until they’re crisp and golden—about 25 minutes. If you’re craving extra crunch, heat oil in a skillet and fry them, turning every 20–30 seconds, until evenly crispy on all sides.

Step 5: Serve and Top

Let your chicken chimichangas cool for just a minute, then pile them high with salsa, sour cream, guacamole, or any of your favorite toppings. Serve immediately while they’re still hot and crunchy for maximum wow factor!

How to Serve Chicken Chimichangas

Garnishes

Bring your Chicken Chimichangas over the top with a shower of fresh toppings—think creamy guacamole, cool sour cream, zesty salsa, chopped cilantro, shredded lettuce, or even a squeeze of lime for brightness. The contrast between the hot, crispy chimichanga and the cool garnishes is pure Tex-Mex bliss!

Side Dishes

There’s nothing like pairing these beauties with classic sides. Try fluffy, savory Mexican rice, smoky charro beans, or a crisp green salad tossed in lime vinaigrette. For extra comfort, serve alongside corn elote or roasted veggies—perfect for soaking up every last bite!

Creative Ways to Present

Make your Chicken Chimichangas the star of a DIY Tex-Mex bar—slice them in halves or thirds so guests can sample and top as they please. For a stunning family dinner platter, nestle them in a basket over parchment with all your favorite dips on the side.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Chimichangas (lucky you!), let them cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Keeping them wrapped or covered helps preserve their crispiness and prevents them from drying out.

Freezing

Chicken Chimichangas freeze beautifully! After assembling (but before cooking), wrap each tightly in foil and freeze. For maximum freshness, enjoy within 2 months. Thaw overnight in the fridge before baking or frying for best results.

Reheating

To reheat, pop leftover chimichangas in a 350°F oven for 10–15 minutes, or air fry for a few minutes until heated through and re-crisped. Microwaving works for fast lunches, but the crust won’t stay as crispy—so oven or air fryer is your best friend here!

FAQs

Final Thoughts

There’s something downright magical about a fresh batch of Chicken Chimichangas—crisp on the outside, melty and savory on the inside, and endlessly customizable for any mood or crowd. I hope this recipe brings as much joy and flavor to your table as it does to mine. Grab your tortillas and let’s get rolling—your next Tex-Mex feast starts tonight!

Print