Chicken Chimichangas

Why You’ll Love This Recipe

Chicken Chimichangas are the perfect combination of crispy and savory, offering a satisfying crunch with every bite. The seasoned chicken filling can be customized with your favorite toppings like cheese, beans, rice, and salsa. You have the option to deep fry them for that authentic crispiness or bake them for a healthier version—both are delicious! This recipe is versatile, easy to make, and perfect for serving a crowd. Plus, you can top them with guacamole, sour cream, or salsa to take them to the next level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)

• 1 small onion, finely chopped

• 1 tablespoon olive oil

• 1 packet taco seasoning (or homemade seasoning)

• 1 cup refried beans (optional, for added texture)

• 1 cup shredded cheese (cheddar or a Mexican blend)

• ½ cup salsa or enchilada sauce

• 1/2 cup corn kernels (optional)

For the Chimichangas:

• 8 large flour tortillas

• Vegetable oil (for frying, or olive oil for baking)

• Salt, to taste

For Serving (optional):

• Guacamole

• Sour cream

• Salsa

• Shredded lettuce

• Jalapeño slices

• Cilantro

Directions

Preparing the Chicken Filling:

1. Cook the onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.

2. Season the chicken: Add the shredded chicken, taco seasoning, and salsa (or enchilada sauce). Stir to combine and cook for another 5-7 minutes, allowing the flavors to meld together. If using, stir in the refried beans and corn at this point.

3. Add cheese: Once the mixture is heated through, stir in the shredded cheese until melted and combined. Remove from heat.

Assembling the Chimichangas:

1. Prepare tortillas: Warm the tortillas in the microwave for 20-30 seconds or in a dry skillet to make them more pliable.

2. Fill the tortillas: Lay a warm tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture in the center of the tortilla.

3. Roll the chimichangas: Fold in the sides of the tortilla and roll it up tightly, ensuring the filling is enclosed. Repeat with the remaining tortillas and filling.

Cooking the Chimichangas:

You have two options for cooking the chimichangas: frying or baking.

For Deep-Frying:

1. Heat the oil: In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat until hot but not smoking (about 350°F or 175°C).

2. Fry the chimichangas: Carefully place the rolled chimichangas seam side down in the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.

3. Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

For Baking:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Bake the chimichangas: Place the rolled chimichangas seam side down on the prepared baking sheet. Brush the tops with olive oil and sprinkle with a pinch of salt. Bake for 15-20 minutes or until golden and crispy, flipping halfway through.

Serving:

Serve the chicken chimichangas hot with your favorite toppings such as sour cream, salsa, guacamole, shredded lettuce, or sliced jalapeños. Enjoy!

Servings and Timing

• Servings: 4 (2 chimichangas per serving)

• Prep Time: 15 minutes

• Cook Time: 20-30 minutes (depending on the cooking method)

• Total Time: 35-45 minutes

Variations

• Vegetarian Chimichangas: Swap the chicken for black beans, refried beans, or grilled vegetables for a vegetarian version of this dish.

• Beef Chimichangas: Replace the chicken with ground beef or shredded beef for a heartier option.

• Spicy Chimichangas: Add diced jalapeños or use spicy salsa to give the filling a little extra kick.

• Cheesy Chimichangas: For extra cheese, add more shredded cheese to the chicken mixture or sprinkle some on top of the chimichangas before baking.

Storage/Reheating

• Storage: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat leftover chimichangas in a 350°F (175°C) oven for 10-12 minutes to crisp them back up, or microwave them for 1-2 minutes (though the crispiness will be lost).

FAQs

Can I use a different type of meat?

Yes, you can substitute the chicken with beef, turkey,  or even shrimp. Just be sure to adjust the cooking times accordingly for different proteins.

Can I make these ahead of time?

Yes, you can prepare and assemble the chimichangas ahead of time, then refrigerate them until ready to cook. If frying, you can also freeze them before frying and cook them straight from the freezer—just add an extra 3-5 minutes to the cooking time.

Can I bake chimichangas without frying them?

Yes, you can skip the frying step altogether and bake them for a healthier version. Just make sure to brush them with a little oil before baking to ensure they get crispy.

Can I use corn tortillas instead of flour tortillas?

While flour tortillas are ideal for chimichangas due to their flexibility, you can use corn tortillas if you prefer. Keep in mind that they may break more easily when rolling.

How can I make the chimichangas spicier?

To add more spice, mix chopped jalapeños or diced green chilies into the chicken filling. You can also drizzle them with a spicy hot sauce before serving.

How do I keep the chimichangas from opening while frying?

To ensure the chimichangas stay closed while frying, make sure you roll them tightly and place them seam-side down in the oil. If they start to open, use a pair of tongs to gently press them back together.

Can I freeze the assembled chimichangas?

Yes, you can freeze the assembled, uncooked chimichangas. Wrap each one tightly in plastic wrap and store them in a freezer-safe bag. When ready to cook, fry or bake directly from frozen, adding a few extra minutes to the cooking time.

What can I serve with Chicken Chimichangas?

Chicken Chimichangas pair perfectly with side dishes like Mexican rice, refried beans, guacamole, chips and salsa, or a simple side salad with a tangy lime dressing.

Can I make the chicken filling spicier?

Yes, to add heat to the filling, you can use hot salsa, add cayenne pepper to the seasoning, or include diced jalapeños in the chicken mixture.

How do I prevent the chimichangas from getting soggy?

If baking, make sure to brush the tortillas with oil before baking and flip them halfway through. If frying, avoid overfilling the chimichangas, as too much filling can cause them to break or become soggy.

Conclusion

Chicken Chimichangas are the ultimate Tex-Mex comfort food, offering the perfect balance of crispy, cheesy, and savory flavors. Whether you choose to deep-fry them for a golden, crispy exterior or bake them for a healthier alternative, these chimichangas are sure to be a hit. With the flexibility to customize the filling and toppings, you can make them as mild or spicy as you like. Serve them with your favorite sides and enjoy a delicious meal that brings the flavors of your favorite Mexican restaurant right to your table.

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