Chicken Chimichangas

Chicken chimichangas are the perfect blend of crispy, cheesy, and flavorful wrapped goodness that will quickly become a family favorite. Imagine tender, seasoned chicken folded inside a golden fried tortilla, oozing with melted cheese and a medley of spices that bring a comforting warmth to every bite. These chimichangas are not only delicious but also straightforward to make, ideal for a weeknight dinner or a festive gathering. Whether you’re a seasoned cook or a kitchen newbie, this recipe promises satisfying results with minimal fuss.

Why This Recipe Belongs in Your Rotation

There’s something magical about chicken chimichangas that makes them a go-to meal for any occasion. This recipe strikes the perfect balance between crunchy exterior and a savory, tender filling. Using simple pantry staples like cooked chicken and refried beans, it’s a fantastic way to stretch leftovers or whip up a quick dinner. Plus, the addition of warm spices like cumin and chili powder infuses the filling with authentic flavors that transport your taste buds straight to a vibrant Mexican kitchen. If you love dishes that combine comfort and bold flavor, chicken chimichangas deserve a spot on your weekly menu.

Ingredient Rundown

• 2 cups cooked chicken, chopped or shredded: Use rotisserie or any leftover chicken. For a quicker option, check out this Instant Pot Chicken Thighs recipe to get tender, juicy chicken in no time.
• 1 can refried beans: Adds creaminess and helps bind the filling, making it hearty and flavorful.
• 1/2 cup salsa, your favorite kind: Adds moisture and a slight tang. Choose a mild or spicy salsa depending on your preference.
• 1 teaspoon cumin: Offers an earthy, warm flavor that’s essential in Mexican cuisine.
• 1/2 teaspoon dried oregano, crushed: Adds a subtle herbal note that complements the spices.
• 1 teaspoon chili powder: Brings mild heat and depth to the filling.
• 1 cup shredded cheese, cheddar or Mexican blend: Melts beautifully inside, creating gooey, cheesy pockets.
• 2 green onions, chopped: Provide a fresh, slightly sharp bite to balance the richness.
• 3 tablespoons oil (vegetable or canola): For frying the chimichangas to a perfect golden crisp.
• 6 large flour tortillas: These are the wrappers that hold all the delicious filling together.
• Salsa, sour cream, and guacamole (optional): Perfect accompaniments for dipping or topping your chimichangas.

What You’ll Need (Gear)

• Large skillet or frying pan: For cooking the filling and frying the chimichangas.
• Mixing bowl: To combine your filling ingredients smoothly.
• Spatula or wooden spoon: For stirring the filling and flipping chimichangas.
• Paper towels: To drain excess oil after frying for a crisp, non-greasy finish.
• Plate or tray: To hold your chimichangas before and after frying.

Cooking Chicken Chimichangas: The Process

Step 1: Prepare the Filling

In a large mixing bowl, combine the chopped or shredded cooked chicken, refried beans, salsa, cumin, dried oregano, chili powder, shredded cheese, and chopped green onions. Stir thoroughly until all the ingredients are evenly mixed and the cheese is well distributed. This mixture will be flavorful and slightly saucy, perfect for stuffing.

Step 2: Assemble the Chimichangas

Lay out one flour tortilla on a clean surface. Spoon approximately 1/3 to 1/2 cup of the filling onto the center of the tortilla. Fold the sides inwards, then roll the tortilla tightly from one end to the other, making sure the filling is sealed inside. Repeat with the remaining tortillas and filling.

Step 3: Heat the Oil

In a large skillet, pour in 3 tablespoons of vegetable or canola oil and heat over medium heat. The oil should be hot enough to sizzle a small piece of tortilla when placed in it but not smoking.

Step 4: Fry the Chimichangas

Carefully place the rolled chimichangas seam side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to gently turn them to ensure an even, crispy crust all around.

Step 5: Drain and Serve

Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to soak up any excess oil. Serve immediately with your choice of salsa, sour cream, and guacamole on the side.

In-Season Swaps

• Swap out chicken for shredded turkey or beef for a different protein twist.
• Use fresh tomatoes or homemade salsa verde when tomatoes are in season.
• Try adding diced bell peppers or corn to the filling for extra texture and sweetness, inspired by Sheet Pan Fajita Chicken Peppers Wraps.
• Substitute cheddar cheese with pepper jack or a vegan cheese for variation.

Problems & Prevention

• Chimichangas falling apart: Make sure to fold the tortillas tightly and seal the edges well. You can use a dab of water or salsa to help seal the edges.
• Greasy chimichangas: Use the right amount of oil and ensure it’s at the correct temperature before frying. Too low heat causes them to absorb more oil.
• Filling too dry: Incorporate enough salsa or a bit of chicken broth into the filling to keep it moist.
• Tortillas cracking: Warm tortillas slightly before assembling to make them more pliable and less likely to tear.

Keep It Fresh: Storage Guide

You can store leftover chicken chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 375°F oven for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the tortillas soggy.

If you want to freeze them, wrap each chimichanga tightly in plastic wrap and then in foil before placing in a freezer bag. Freeze for up to 2 months. Reheat directly from frozen in the oven at 375°F for about 20-25 minutes.

Frequently Asked Questions

Can I use canned chicken for this recipe?

Yes, canned chicken can be used in a pinch, but for the best flavor and texture, freshly cooked or rotisserie chicken is recommended. You can also try the flavorful Instant Pot Chicken Tinga for a spicy, shredded chicken filling.

Is it possible to bake chimichangas instead of frying?

Absolutely! To bake, place the assembled chimichangas seam side down on a baking sheet lined with parchment paper. Brush or spray them lightly with oil and bake at 400°F for 20-25 minutes, flipping halfway through, until crisp and golden.

What type of cheese works best?

Cheddar and Mexican cheese blends melt beautifully and complement the spices well. You can also experiment with Monterey Jack or pepper jack for a bit of heat.

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and stored in the refrigerator. This helps the flavors meld together even more. Just assemble and fry the chimichangas right before serving for the best texture.

Because You Liked This

• Instant Pot Chicken Thighs – Juicy and tender chicken made effortlessly.
• Instant Pot Chicken Tinga – Spicy shredded chicken perfect for tacos or burritos.
• Sheet Pan Fajita Chicken Peppers Wraps – A vibrant and easy one-pan meal.

Let’s Eat

Now that your chicken chimichangas are perfectly golden and crispy, it’s time to dig in. Serve them hot with dollops of sour cream, fresh guacamole, and extra salsa for dipping. The contrast of crunchy tortilla and creamy, flavorful filling will have everyone reaching for seconds. This dish is a guaranteed crowd-pleaser that’s as fun to eat as it is delicious. Whether you’re enjoying a casual dinner or impressing guests, chicken chimichangas deliver big on flavor with simple ingredients and straightforward steps. Gather your loved ones, plate these beauties, and savor every bite of this delightful comfort food.

Share on Pinterest