Chicken Chimichangas Recipe

Chicken Chimichangas are that blissful combination of crisp, golden tortillas wrapped lovingly around a flavorful, aromatic chicken filling that makes every bite a celebration. If you’ve ever dreamed of Tex-Mex comfort food that rivals your favorite restaurant, this dish is destined to become your new go-to. Prepare yourself for a crunchy shell, a juicy, savory center, and toppings that let you make every plate unique. Trust me, once you cook these at home, you’ll catch yourself craving Chicken Chimichangas on regular weeknights and special occasions alike!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Chicken Chimichangas lies in just how straightforward the ingredients are, yet each one brings an essential character to the table. This is all about building flavor and texture with a handful of key players—let’s break down what you’ll need and why they matter.

• Vegetable oil: Essential for achieving that irresistible crispy chimichanga exterior, whether frying or just giving the tortillas a golden finish in the oven.
• White onion: Diced finely, it forms a sweet, aromatic backbone for the chicken filling.
• Minced garlic: Adds depth and that irresistible home-cooked aroma.
• Chili powder: The key to a warm, earthy undertone in every bite.
• Oregano: Lends a subtle herby flavor that wakes up the filling.
• Ground cumin: Deepens the flavor profile with smoky, nutty notes.
• Cooked, shredded chicken: Rotisserie chicken works wonders here for ease and rich, juicy texture.
• Salt & pepper: Season generously to make each flavor pop.
• Diced green chilies: A mild heat and tang that lifts the filling without overpowering it.
• Burrito-size flour tortillas: The perfect wrap—large enough to hold plenty of filling and become beautifully crisp.
• Shredded Monterey Jack cheese: Melts into creamy, gooey goodness right alongside the chicken.
• Toppings (salsa, sour cream, guacamole, pico, lettuce, etc.): An invitation to customize every serving exactly how you like it.

How to Make Chicken Chimichangas

Step 1: Prepare the Chicken Filling

Start by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Toss in the diced white onion and let it cook until it’s slightly softened and fragrant. Sprinkle in the minced garlic, chili powder, oregano, and ground cumin—give everything a good stir. In goes your shredded chicken, seasoned with salt and pepper. The final flourish is those diced green chilies, adding a bright kick. Cook everything together for about 5 minutes, letting the flavors meld and the chicken absorb all those delicious spices.

Step 2: Warm the Tortillas

Gently warm your burrito-size flour tortillas in the microwave or on a dry skillet just until pliable. This step is key—it makes the tortillas easier to fold and less likely to tear, so your Chicken Chimichangas stuff and roll up beautifully.

Step 3: Assemble the Chimichangas

On each warm tortilla, spoon about 1/2 cup of the savory chicken filling right into the center. Top with 3 tablespoons of shredded Monterey Jack cheese for that perfect melt. Fold in the sides, fold up the bottom, and roll them up tightly into secure little packages, seam-side down. Repeat until you’ve assembled all your Chicken Chimichangas.

Step 4: Fry or Bake the Chimichangas

For the classic crispy chimichanga, fill a heavy skillet with 1 to 2 inches of vegetable oil and heat it slowly to about 375 degrees F. Using tongs, lower one chimichanga at a time into the hot oil seam side down. Gently hold it closed if needed while the tortilla crisps up and turns golden on all sides, usually 1 to 2 minutes. Or, for a lighter option, grease a baking sheet, arrange your rolled chimichangas seam-side down, mist the tops with nonstick spray, and bake at 375 degrees F for 20 to 30 minutes until golden brown.

Step 5: Top and Serve

Once your Chicken Chimichangas are done, let them drain on paper towels if fried, or cool for just a minute if baked. Now comes the fun: pile on your favorite toppings—salsa, sour cream, guacamole, or a crunchy lettuce pico combo. Each bite is pure joy!

How to Serve Chicken Chimichangas

Garnishes

Toppings can take your Chicken Chimichangas from great to unforgettable. Think dollops of cool sour cream, scoops of guacamole, a sprinkle of fresh pico de gallo, or a handful of shredded lettuce for wonderful freshness and crunch. Arrange everything on the table and let everyone build their own masterpiece.

Side Dishes

Pair these beauties with classic sides like Mexican rice, refried beans, or street corn to round out the meal. If you’re getting festive, a tangy cabbage slaw or cheesy corn dip on the side brings even more color, texture, and flavor.

Creative Ways to Present

Try slicing your Chicken Chimichangas in half on the bias for an impressive presentation, or serve them stacked in a casserole dish with all the toppings layered on. For parties, make mini versions and set up a build-your-own chimichanga bar—fun, interactive, and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Chimichangas keep beautifully! Simply let them cool completely, then store in an airtight container in the fridge for up to three days. They’ll stay crisp and flavorful, ready for quick lunches or busy weeknight dinners.

Freezing

You can absolutely freeze Chicken Chimichangas for homemade Tex-Mex anytime. After assembling but before frying or baking, wrap each one tightly in plastic wrap followed by foil. Freeze for up to three months. When you’re ready to eat, thaw in the fridge overnight and cook as directed.

Reheating

For best results, reheat Chicken Chimichangas in a 350 degree F oven until hot and crispy, about 10 to 15 minutes. If you’re in a hurry, the microwave works too, though the tortilla will be softer. If you want that crunch, finish them off with a quick turn on a hot skillet after microwaving.

FAQs

Can I make Chicken Chimichangas ahead for meal prep?

Absolutely! Assemble the chimichangas, store them uncooked in the fridge, and bake or fry when you’re ready. They’re also perfect for freezing before baking or frying.

What’s the best way to keep chimichangas from opening while frying?

Rolling them tightly and placing them seam side down in hot oil helps, but if you want extra insurance, secure with a toothpick (just remember to remove it before serving).

Can I use a different cheese?

Monterey Jack melts beautifully, but feel free to substitute with cheddar, Pepper Jack for a spicy kick, or a Mexican cheese blend.

Are Chicken Chimichangas spicy?

They have a mild warmth from the green chilies and chili powder, but they aren’t overly spicy. Like it hot? Add some chopped jalapenos or hot sauce to the filling.

What’s the difference between a chimichanga and a burrito?

A burrito is typically wrapped and served soft, while a chimichanga is wrapped then fried or baked until crispy, giving you that crave-worthy crunchy shell!

Final Thoughts

There’s just something special about serving homemade Chicken Chimichangas—they’re a true crowd-pleaser that never fails to impress. Whether you’re gathering family for a cozy dinner or treating friends to Tex-Mex night, these crunchy, cheesy pockets are pure joy. Give them a try, and get ready to make Chicken Chimichangas a regular star in your kitchen!

Print