Chicken chimichangas deliver a delicious blend of crispy textures and rich, savory flavors. Originating from the American Southwest, this Tex-Mex classic features a hearty filling wrapped in a flour tortilla, then fried or baked until golden. It’s comfort food that straddles the border between rustic home cooking and festive indulgence. Whether you’re assembling a family dinner or looking for a meal to impress friends, homemade chicken chimichangas never disappoint.
What Are Chicken Chimichangas?
A chicken chimichanga is, at its core, a stuffed tortilla crisped to perfection. Similar to a burrito, it’s filled with seasoned chicken, refried beans, and cheese, then tightly rolled and fried until golden brown. The result is a pocket that’s crispy outside and warm and gooey inside. Toppings like salsa, guacamole, sour cream, and chopped cilantro turn this dish into a complete meal.
Ingredients for Chicken Chimichangas
Below is a breakdown of what you’ll need, broken into components for quick reference.
Chicken Filling
– Olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 cups cooked chicken, shredded (rotisserie chicken works well)
– 1 packet taco seasoning or homemade blend
– 1 (4-ounce) can diced green chiles, undrained
– 1/3 cup salsa (choose your heat level)
Assembly
– 1 cup refried beans, warmed until spreadable
– 1 1/2 cups shredded cheddar or Monterey Jack cheese
– 6-8 large flour tortillas
Crisping/Frying
– 1/2 cup vegetable or canola oil (for frying)
– For baking or air frying: olive oil spray
Toppings
– Salsa
– Sour cream
– Guacamole
– Shredded lettuce
– Chopped tomatoes
– Fresh cilantro
– Sliced jalapeños
Step-by-Step: How to Make Chicken Chimichangas
1. Prepare the Chicken Filling
Start by heating olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and taco seasoning, allowing the spices to bloom and become fragrant.
Add shredded chicken, green chiles (with liquid), and salsa. Cook, stirring, until the mixture is heated through and most excess moisture has evaporated. This ensures the filling is flavorful without being wet—key for crispy chimichangas. Remove from the heat and stir in shredded cheese until it melts. Set aside.
2. Assemble the Chimichangas
Warm the flour tortillas to make them more pliable and prevent tearing. Microwave them for 15-20 seconds between damp paper towels.
Spread about 2 tablespoons of refried beans down the center of each tortilla. Top with a generous scoop of the chicken mixture—about 1/3 cup, depending on tortilla size.
Fold in the sides, then roll tightly from the bottom up, keeping the filling enclosed. Place seam side down on a plate. Repeat until all tortillas are filled.
3. Cook: Fry, Bake, or Air-Fry
Stovetop Frying:
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add chimichangas seam side down (work in batches). Fry each side for 2-3 minutes until deep golden. Remove and drain on paper towels.
Baking:
Preheat oven to 400°F. Place rolled chimichangas on a baking sheet lined with parchment. Lightly brush or spray with olive oil. Bake 20-25 minutes, flipping halfway, until crisp and lightly browned.
Air Frying:
Spray chimichangas with oil and arrange in a single layer. Air fry at 375°F for 12-14 minutes, flipping once at the halfway point.
Tips for Chicken Chimichangas
- Moist but Not Wet: Filling should be juicy but not watery. If it seems too loose, cook a few minutes longer to evaporate excess liquid.
- Tortilla Warmth: Soft, warm tortillas roll without splitting. Cold tortillas tend to crack.
- Sealing Tightly: Fold in the sides first, then roll from the bottom up as tightly as possible. If needed, secure with toothpicks for frying—just remove before serving.
- Draining Oil: Place fried chimichangas on a paper towel-lined plate to absorb excess oil and keep them crisp.
- Make Ahead: Prep the filling and store in the fridge up to 2 days in advance for quick assembly.
Topping and Serving Suggestions
Toppings transform chimichangas from handheld snacks to full meals. Consider these options for a custom finish:
| Topping | Adds Flavor & Texture |
|---|---|
| Salsa | Tangy, juicy, and slightly spicy |
| Sour Cream | Cool and creamy contrast |
| Guacamole | Richness and fresh avocado notes |
| Shredded Lettuce | Crunch and freshness |
| Diced Tomatoes | Juicy sweetness |
| Pickled Jalapeños | Spicy kick |
| Cilantro | Bright, lemony herb flavor |
Serve with a side of Mexican rice, black beans, or a simple salad for a balanced plate.
Variations and Customization
Chimichangas adapt beautifully to what you have on hand:
- Protein Swaps: Use cooked beef, pork, or turkey. Shredded barbacoa, slow-cooked pork carnitas, or seasoned ground beef all make great fillings.
- Vegetarian: Omit meat and fill with black beans, sautéed peppers, onions, corn, and rice. Mix in roasted sweet potatoes or mushrooms for extra substance.
- Spice Level: Adjust heat using mild or hot salsa, and add chopped pickled jalapeños or chipotle powder to the filling.
Storing and Reheating Leftovers
Fresh chimichangas have the best crunch, but they store and reheat surprisingly well.
Refrigeration:
Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing:
Wrap each chimichanga tightly in foil. Place in a freezer bag and freeze for up to 3 months. Label with the date.
Reheating:
– Oven: Bake chilled chimichangas at 350°F for 10-15 minutes, or from frozen at 400°F for about 40 minutes.
– Air Fryer: Heat chilled leftovers for 5-7 minutes at 375°F, or until crispy.
– Microwave: Not recommended for the best texture, but you can use short bursts if needed.
Frequently Asked Questions
Can I use raw chicken?
It’s best to start with cooked, shredded chicken. Leftover roast chicken or store-bought rotisserie is perfect and saves time.
Are chimichangas spicy?
The dish is as mild or spicy as you want it to be. Use mild salsa and avoid extra hot chiles for a gentler flavor. Dial up the heat with more chiles or spicy taco seasoning if you love it hot.
What oil is best for frying?
Neutral oils like vegetable or canola offer a high smoke point and don’t overpower the flavors of the filling.
Chicken chimichangas combine vibrant fillings, crispy tortillas, and cool toppings for a crowd-pleasing meal. They’re simple to prepare at home and flexible enough to suit any taste—whether you cook for one or a whole table. Try customizing the filling, play with toppings, or set up a DIY chimichanga bar at your next gathering. Every bite bursts with flavor and crunch, proving why this Tex-Mex favorite remains so popular.
Chicken Chimichangas
Crispy chicken chimichangas made with beans, salsa, and chilies are just as yummy as they sound. Even better, I have an air fryer method. This offers a healthy twist.
Ingredients
- 1 onion, diced
- 1 (16 ounce) can refried beans
- 2 tablespoons olive oil
- 1 (1 ounce) packet taco seasoning
- 1/2 cup salsa
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 (4 ounce) can diced green chiles, undrained
- 2 cups shredded cheddar or Monterey Jack cheese
- Vegetable oil, for frying
- Toppings: salsa, sour cream, guacamole
- 8 large flour tortillas
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and taco seasoning, and cook until fragrant, about 1 minute.
- Stir in the shredded chicken, undrained green chiles, and salsa. Cook until heated through, and most of the liquid has cooked off. Remove from the heat, stir in the cheese, and set aside.
- If needed, warm the refried beans in the microwave until spreadable. Then, divide the beans between the tortillas, spreading it down the center of each.
- Using a slotted spoon to drain some of the juices, divide the chicken between the tortillas. Arrange it down the center, on top of the beans.
- Turn the tortilla so the line of filling is horizontal. Fold the two sides over the filling, then tuck the bottom edge over and roll tightly to seal in the filling. Repeat with remaining tortillas and filling.
- To pan-fry: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place 2-3 chimichangas seam-side down in the hot oil. Fry, turning once, until golden brown and crispy on both sides, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.
- To bake or air fry: Preheat the oven to 400°F or the air fryer to 375°F. Brush the chimichangas lightly with oil and bake, seam side down, for 15 minutes (oven) or 8 minutes (air fryer). Flip and bake for another 10 minutes (oven) and 5 minutes (air fryer).
- Serve hot, topped with salsa, sour cream, and guacamole as desired. Enjoy!