If you’re craving something spectacularly crispy on the outside and warm, cheesy, and flavorful on the inside, you’re going to fall head over heels for this Chicken Chimichangas Recipe. These golden-fried delights combine tender shredded chicken, bold spices, creamy refried beans, and melty cheeses wrapped in a perfectly fried tortilla, creating a fiesta of taste in every bite. Whether it’s a cozy weeknight dinner or a weekend treat, once you try this Chicken Chimichangas Recipe, it will instantly become one of your favorite go-to meals to impress family and friends.
Ingredients You’ll Need
This Chicken Chimichangas Recipe calls for simple, pantry-friendly ingredients that come together to deliver incredible flavor and texture. Every component, from the smoky spices to the fresh cheeses, plays a crucial part in making this dish authentically delicious and satisfyingly crispy.
- ½ cup salsa (medium): Adds a zesty, tangy base that keeps the filling lively and moist.
- ½ cup sour cream: Brings a creamy richness that balances the spices beautifully.
- ½ cup refried beans: Provides a smooth, hearty texture that complements the chicken perfectly.
- 4 oz. can mild chopped green chiles: Offers gentle heat and subtle depth without overpowering.
- 2 teaspoons chili powder: Essential spice for that classic southwestern kick.
- 1 teaspoon each ground cumin, garlic powder: Infuses earthy warmth and mellow garlic flavor into the filling.
- ½ teaspoon each onion powder, smoked paprika, dried oregano, salt: These bring layers of smoky, herbal, and savory notes for a balanced seasoning.
- 3 cups shredded cooked chicken (like rotisserie): Juicy, tender, and ready to soak up all the vibrant flavors around it.
- 1 cup freshly shredded Monterey Jack cheese: Melts smoothly, adding creamy texture and mild flavor.
- 1 cup freshly shredded sharp cheddar cheese: Gives a punchy, tangy contrast that pairs perfectly with the Monterey Jack.
- 6 burrito-size flour tortillas: Soft but strong enough to hold all that tasty filling for frying.
- Vegetable oil (if frying): Needed to achieve that irresistible crispy, golden exterior.
- Chipotle Sauce, Pico de Gallo, Cilantro, Guacamole or avocados: Optional toppings to elevate your chimichangas with fresh, spicy, and creamy accents.
How to Make Chicken Chimichangas Recipe
Step 1: Prepare the Filling
Start by combining the salsa, sour cream, and refried beans in a large bowl. Stir in the chopped green chiles, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and salt until everything is well blended. This seasoning mix creates a vibrant and layered flavor base that makes each bite exciting. Then fold in the shredded chicken along with the Monterey Jack and sharp cheddar cheeses. The warm cheese will begin to melt into the filling, making it irresistibly creamy and cohesive.
Step 2: Warm the Tortillas
Gently warm each flour tortilla on a dry skillet or in the microwave for about 15 seconds. This step makes them more pliable and less likely to tear when you roll the chimichangas. Warm tortillas wrap around the filling with ease, ensuring a perfect, tight roll that keeps the ingredients sealed inside during cooking.
Step 3: Assemble the Chimichangas
Spoon an even amount of the prepared filling onto the center of each tortilla. Fold the sides in, then roll tightly from one edge to the other, pinching the seam to secure. Take your time here because a well-wrapped chimichanga helps maintain that signature shape and prevents the filling from oozing out during frying.
Step 4: Chill Before Cooking
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper and refrigerate for about 15 minutes. This chilling process helps them firm up and hold their shape better, resulting in a cleaner, crisper fry and less grease absorption.
Step 5: Fry the Chimichangas
Heat about 1 to 2 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Fry the chimichangas a couple at a time, seam side down first, turning occasionally, until they are golden brown and crispy on all sides—usually about 3 to 4 minutes per batch. Use tongs to flip gently and ensure even cooking without breaking the tortilla shell.
Step 6: Drain Excess Oil
Once fried to golden perfection, transfer the chimichangas to a plate lined with paper towels to soak up any extra oil. This step keeps your chimichangas crisp without being greasy, so every bite stays satisfyingly crunchy.
Step 7: Add Optional Toppings
While optional, topping your Chicken Chimichangas Recipe with fresh chipotle sauce, pico de gallo, chopped cilantro, or creamy guacamole takes the flavor straight to restaurant-quality. These add contrast in freshness, spice, and creaminess that balances the rich fried exterior.
Step 8: Serve Immediately and Enjoy
For the best experience, serve the chimichangas hot right after frying. The crispy shells paired with warm, melty fillings create a wonderful texture and flavor harmony you won’t want to miss.
How to Serve Chicken Chimichangas Recipe
Garnishes
Fresh garnishes are the perfect complement to the rich and savory Chicken Chimichangas Recipe. Think bright green cilantro leaves, a dollop of sour cream or guacamole, and a sprinkle of chopped green onions. Each addition adds a fresh, colorful pop that helps balance the crispy fried chimichangas and enhances the overall presentation.
Side Dishes
For sides, refresh the palate with pico de gallo or a simple Mexican rice. Refried beans or a crisp cabbage slaw also pair beautifully to bring in contrasting textures and flavors, turning the meal into a complete and satisfying feast.
Creative Ways to Present
Want to make your Chicken Chimichangas Recipe shine at your next gathering? Serve them sliced on a platter with a trio of sauces—chipotle, guacamole, and salsa verde—for dipping. Or stack them tall and drizzle with cheese sauce and jalapeños for a shareable chimichanga tower that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Keep them wrapped loosely in foil or parchment paper to preserve crispness, although they will soften a bit as time passes.
Freezing
To freeze, arrange the assembled (but not fried) chimichangas on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Then transfer them to a freezer-safe bag. When you’re ready, fry them straight from frozen, increasing frying time slightly to ensure they’re heated through and crispy.
Reheating
For reheating, avoid microwaving, which softens the crispy shell. Instead, bake leftover chimichangas in a 375°F oven for 15 to 20 minutes or re-fry them briefly in hot oil to revive that delightful crunch. This way, every bite tastes almost as fresh as the first.
FAQs
Can I bake the chimichangas instead of frying?
Absolutely! For a lighter take, brush the rolled chimichangas with oil or cooking spray and bake at 425°F until crispy and golden, about 20 to 25 minutes. While they won’t have the same rich crunch as frying, baking delivers a healthier, still delicious version.
What if I don’t have rotisserie chicken?
No problem! You can use any cooked chicken, such as grilled, shredded boiled chicken, or leftover cooked chicken. The key is to shred it finely so the filling remains well mixed and easy to roll.
Can I make these vegetarian?
Definitely! Simply swap the chicken for sautéed vegetables like mushrooms, peppers, and zucchini or add more beans and cheese for a hearty, meat-free filling that’s just as tasty.
How do I prevent the chimichangas from leaking while frying?
Make sure to roll the tortillas tightly and seal the edges well. Chilling them before frying also helps the tortilla hold shape and reduces splitting during cooking.
What dipping sauces go best with Chicken Chimichangas Recipe?
Chipotle sauce, salsa verde, guacamole, and sour cream are classic pairings. You can also experiment with spicy ranch or a smoky barbecue sauce for an extra twist.
Final Thoughts
This Chicken Chimichangas Recipe is a true crowd-pleaser that’s surprisingly simple to make yet packed with irresistible flavor and texture. Once you master this recipe, you’ll find yourself reaching for it time and again for parties, family dinners, or whenever comfort food cravings hit. So, roll up your sleeves, gather these essential ingredients, and dive into a plate of crispy, cheesy, perfectly spiced chimichangas that will have everyone asking for seconds.
Print
Chicken Chimichangas Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Description
This Chicken Chimichangas recipe is a flavorful Tex-Mex favorite featuring shredded cooked chicken mixed with spices, beans, chopped green chiles, and cheese, all wrapped in large flour tortillas and fried until golden and crispy. Served with chipotle sauce, pico de gallo, cilantro, and guacamole, these chimichangas make a delightful main dish perfect for a satisfying family meal.
Ingredients
Filling
- ½ cup salsa (medium)
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken (like rotisserie)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Wraps
- 6 burrito-size flour tortillas
For Frying & Serving
- Vegetable oil (for frying)
- Chipotle sauce (for serving)
- Pico de Gallo (for serving)
- Cilantro (for garnish)
- Guacamole or avocados (for serving)
Instructions
- Prepare the filling: In a large mixing bowl, combine the salsa, sour cream, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Stir well until all spices and ingredients are evenly mixed.
- Add chicken and cheese: Fold in the shredded cooked chicken, Monterey Jack cheese, and sharp cheddar cheese into the seasoned mixture. Make sure the ingredients are thoroughly combined to create a flavorful filling.
- Warm the tortillas: Lightly warm the burrito-size flour tortillas in a skillet or microwave for about 10-15 seconds each so they become pliable and easier to roll without tearing.
- Fill and roll the chimichangas: Place about ⅓ to ½ cup of the chicken filling in the center of each warm tortilla. Fold in the sides and roll tightly to enclose the filling securely.
- Heat the oil: Pour vegetable oil into a large skillet, about 1 to 1½ inches deep, and heat over medium-high heat until it reaches approximately 350°F (175°C). Use a thermometer for accuracy or test by dropping a small piece of tortilla to see if it sizzles immediately.
- Fry the chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry for about 3 to 4 minutes on each side, turning gently to ensure even golden-brown crispness. Avoid overcrowding the pan.
- Drain excess oil: Once golden and crispy, remove the chimichangas from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve immediately: Plate the hot chimichangas and serve topped or accompanied with chipotle sauce, fresh pico de gallo, chopped cilantro, and guacamole or sliced avocados for a complete meal.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Adjust the spiciness by choosing mild or hot green chiles depending on your preference.
- Make sure the oil is hot enough before frying to avoid greasy chimichangas.
- You can bake chimichangas at 400°F for 20-25 minutes if you prefer a lighter version, but frying gives the best crispiness.
- Serve with sour cream or extra salsa for dipping.
