If you’re craving something crispy, cheesy, and loaded with flavor, this Chicken Chimichangas Recipe is about to become your new weeknight hero. Imagine tender shredded chicken tossed with melty cheese and bold Mexican spices, all bundled up in a golden fried tortilla—it’s irresistible! With just a handful of simple pantry staples, you’ll create a festive dinner that pleases everyone at the table, while the customizable toppings make every bite your own. Trust me, this homemade Chicken Chimichangas Recipe absolutely hits the spot whenever a craving for restaurant-quality comfort food strikes.
Ingredients You’ll Need
Gathering the short-and-sweet ingredient list for this Chicken Chimichangas Recipe is almost as easy as making it. Each addition—from the juicy chicken to the vibrant salsa—brings either a pop of flavor, creamy texture, or gorgeous color to your plate. Here’s what you’ll need, plus a tip or two for every ingredient:
- Cooked shredded chicken: Rotisserie chicken is your best friend for quick prep and unbeatable flavor.
- Shredded Monterey Jack or cheddar cheese: Choose your favorite or mix the two for an even meltier, gooier filling.
- Salsa: Use your favorite jarred or homemade for extra brightness and a kick of flavor.
- Ground cumin: Enhances the chicken with a warm, earthy note that ties the spices together.
- Chili powder: Adds subtle heat and gorgeous color—adjust to your preferred spice level.
- Garlic powder: Delivers backup flavor without any extra chopping required!
- Onion powder: Balances every bite by adding a gentle sweetness and depth.
- Salt and pepper: Essential for rounding out and brightening the flavors, so don’t skip a taste test.
- Large flour tortillas: Go for the biggest you can find to wrap all that delicious filling securely.
- Vegetable oil for frying: Neutral oil is best for getting the tortillas crisped to golden perfection.
- Optional toppings—sour cream, guacamole, pico de gallo, shredded lettuce: Each one brings freshness, creaminess, or a splash of color to the finished dish.
How to Make Chicken Chimichangas Recipe
Step 1: Prep the Filling
In a large bowl, combine the cooked shredded chicken, plenty of cheese, salsa, all your spices, plus salt and pepper. Stir everything together until the filling is thoroughly mixed, making sure each piece of chicken is coated in savory goodness. This step sets the stage for our Chicken Chimichangas Recipe by building big flavors right from the start.
Step 2: Warm the Tortillas
To keep tortillas flexible and prevent tearing, wrap them in a damp paper towel and microwave for about 30 seconds. Warm tortillas make rolling the Chicken Chimichangas Recipe so much easier and help them stay sealed during frying.
Step 3: Fill and Roll
Spoon roughly ½ cup of the chicken mixture into the center of each tortilla. Fold the sides inward, then roll up tightly burrito-style, tucking in all that savory filling. The secret is a snug roll—this keeps the cheese and chicken safely inside as they crisp up in the skillet.
Step 4: Fry to Golden Perfection
Heat about an inch of vegetable oil in a large skillet over medium heat. Once the oil shimmers, place the chimichangas seam-side down (this helps them stay closed). Fry for 2 to 3 minutes per side, turning gently, until the exterior is crunchy and deeply golden. Drain on a paper towel to catch excess oil—your Chicken Chimichangas Recipe is almost ready for showtime!
Step 5: Top and Serve
Serve the crispy chimichangas right away, piling on your favorite toppings. This is the finishing touch that takes the Chicken Chimichangas Recipe from delicious to unforgettable. Every bite is warm, cheesy, and filled with personality.
How to Serve Chicken Chimichangas Recipe
Garnishes
The best part about this Chicken Chimichangas Recipe? The toppings! Classic sour cream, chunky guacamole, and zippy pico de gallo all add their own flair. For bonus freshness and color, scatter on a handful of shredded lettuce or even fresh cilantro.
Side Dishes
Pair your Chicken Chimichangas Recipe with Mexican rice, creamy refried beans, or grilled corn for a true fiesta. Even a simple green salad works beautifully, offering bright contrast and crunch to the rich main star.
Creative Ways to Present
If you want to wow your guests, slice each Chicken Chimichanga on the bias and fan them out on a platter with a rainbow of toppings. Or set up a toppings bar so everyone can customize their own—with bowls of salsa, cheese, jalapenos, and more for a build-your-own experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chicken Chimichangas tightly in foil or plastic wrap and keep them in the refrigerator. They’ll stay crispy on the edges but wonderfully soft in the middle for up to 3 days, making them an excellent next-day lunch or dinner option.
Freezing
For make-ahead convenience, assemble and roll up the Chicken Chimichangas (skip frying until later), then freeze them on a baking sheet. Once solid, transfer to a zip-top bag. They’ll keep their flavor and texture for up to 2 months—and you can fry or bake them straight from frozen!
Reheating
To bring back their signature crunch, reheat chilled or thawed Chicken Chimichangas in the oven at 400°F for 12 to 15 minutes. Avoid microwaving, which softens the crisp shell. A quick bake will have them tasting just-fried and delicious all over again.
FAQs
Can I bake Chicken Chimichangas instead of frying them?
Absolutely! Simply brush the rolled chimichangas lightly with oil and bake at 400°F for 20 to 25 minutes, flipping once for even browning. You’ll get a golden, crispy texture with less mess and fewer calories.
What type Main Course
Choose a thick, chunky salsa to prevent the filling from becoming too saucy. A classic tomato salsa adds brightness, but if you like it smoky or extra spicy, try a fire-roasted version or even salsa verde for a fun flavor twist.
Can I make this Chicken Chimichangas Recipe vegetarian?
Yes! Swap the shredded chicken for sautéed corn, black beans, and diced bell peppers. You’ll still get loads of flavor, color, and satisfaction—just keep the cheesy, spiced filling as the base.
Are there gluten-free alternatives to flour tortillas?
Look for large gluten-free wraps or tortillas at most grocery stores, as traditional flour tortillas contain wheat. Note that gluten-free versions can be a bit delicate, so warming them before filling is especially important for easy rolling.
What’s the best cheese substitute if I can’t find Monterey Jack?
If Monterey Jack isn’t available, try mild cheddar, pepper jack (for some extra heat), or even mozzarella for a good melt. The key is using a cheese that melts beautifully and brings a mellow, creamy quality to the filling.
Final Thoughts
Once you try this Chicken Chimichangas Recipe, you’ll see why it has such a loyal fan base! It’s a hands-down crowd-pleaser, easy to personalize, and guaranteed to bring some fun to your dinner table. Give it a go, pile it high with your favorite toppings, and enjoy every crispy, cheesy bite—you’re in for a treat!
Print
Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Chicken Chimichangas are a delicious and crispy Mexican-American dish filled with seasoned shredded chicken, cheese, and salsa, then fried to perfection. Perfect for a flavorful and satisfying meal!
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup salsa
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
For Assembly and Frying:
- 6 large flour tortillas
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, pico de gallo, shredded lettuce
Instructions
- In a large bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. Warm the tortillas slightly to make them pliable.
- Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the chimichangas seam-side down into the skillet and fry for 2–3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with your favorite toppings.
Notes
- You can bake the chimichangas at 400°F for 20–25 minutes for a lighter version—just brush them with oil before baking.
- Rotisserie chicken works great for this recipe.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
