Chicken chimichangas bring together the crave-worthy crunch of a fried burrito with savory spiced chicken and a medley of creamy fillings. They’re an all-in-one meal, blending textures and flavors in every bite, with crisp tortilla shells wrapped around a hearty, melty, seasoned filling. Whether you’re new to Tex-Mex cooking or simply craving a comforting, hands-on dinner, this recipe guides you through each step and offers plenty of options for custom touches.
What Are Chicken Chimichangas?
At their core, chimichangas are flour tortillas stuffed, rolled, and fried until the outside is crisp and golden. Chicken chimichangas swap beef or pork for juicy, seasoned chicken—shredded and packed in alongside refried beans, cheese, and chiles for bold Tex-Mex flavor. Chimichangas are often topped with salsa, sour cream, or guacamole, making them endlessly adaptable.
Unlike a burrito, the cooking method—a quick fry or a trip through the air fryer—transforms the tortilla shell, sealing in the filling and adding a satisfying crunch. While frying is traditional, baked or air-fried versions offer a lighter spin without much trade-off in taste or texture.
Ingredients for Chicken Chimichangas
Chimichangas thrive on bold, layered ingredients that work together. Here’s what you’ll need for an authentic, flavor-packed result:
| Ingredient | Role in Recipe |
|---|---|
| Olive oil | Sautéing onions and garlic |
| Yellow onion, finely chopped | Sweet base layer for the filling |
| Garlic, minced | Aromatic backbone |
| Taco seasoning | Depth and signature Tex-Mex spice |
| Cooked chicken, shredded | Main protein (rotisserie or poached) |
| Diced green chiles (with juices) | Mild heat and fresh acidity |
| Salsa (your preferred heat) | Adds moisture and bright flavor |
| Refried beans | Creamy texture and earthy taste |
| Shredded cheese (cheddar, jack) | Melty richness |
| Large flour tortillas | Wrapping for the filling |
| Vegetable oil | Frying to achieve the signature crunch |
| Toppings: salsa, sour cream, guacamole, fresh cilantro | Customization and finish |
Optional Add-ons
- Black beans or corn for extra texture
- Smoked paprika or chipotle powder for deeper smoky notes
- Avocado slices for garnish
Step-By-Step Chicken Chimichangas Recipe
Prepare Your Filling
-
Sauté the Base:
Heat 2 tablespoons of olive oil in a large skillet set over medium heat. Scatter in the chopped onion, stirring until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute longer, just until fragrant. -
Season and Combine:
Sprinkle in taco seasoning and stir to coat the onion and garlic. Add the shredded chicken, green chiles (including juices), and salsa. Mix well, letting the mixture simmer until it’s heated through and any excess liquid evaporates—about 4 minutes. -
Add Cheese:
Remove the skillet from heat. Fold in half of the shredded cheese, stirring so it melts and binds the chicken mixture.
Assemble the Chimichangas
-
Prep Tortillas and Beans:
If your refried beans are thick, warm them until smooth and spreadable. Warm the tortillas in the microwave for 15 seconds to make them pliable and prevent tearing. -
Arrange the Filling:
Lay a tortilla flat. Spoon a layer of refried beans in the center, running lengthwise. Pile on a generous portion of the chicken mixture and sprinkle more cheese over the top. -
Roll Securely:
Fold in both sides of the tortilla. Tuck up the bottom edge over the filling, then roll tightly to seal. Place seam-side down while you assemble the rest.
Cooking Methods
Frying (Classic Method)
-
Heat the Oil:
Pour vegetable oil into a heavy skillet, about ½ inch deep. Warm over medium-high heat until shimmering (around 350°F if using a thermometer). -
Fry Chimichangas:
Place 2-3 chimichangas seam-side down in the oil. Fry for 2-3 minutes per side or until golden brown and crispy, turning with tongs as needed. Drain briefly on a plate lined with paper towels. Repeat with remaining chimichangas.
Baking or Air-Frying (Healthier Variations)
- Oven: Brush the rolled chimichangas lightly with oil. Bake at 400°F on a lined baking sheet for 25 minutes, flipping halfway through for even crisping.
- Air Fryer: Place chimichangas in a single layer. Set to 375°F and air fry for 13 minutes, flipping at the halfway mark.
Serving Suggestions and Toppings
Chicken chimichangas love toppings. Their crunchy, savory core shines brightest with fresh and creamy contrasts. Scatter on:
- Cool sour cream or Greek yogurt
- Chunky tomato salsa, pico de gallo, or tomatillo sauce
- Creamy guacamole or slices of ripe avocado
- Shredded lettuce, diced tomatoes, or fresh cilantro
- Crumbled cotija or extra shredded cheese
Serve with a side of tortilla chips, mixed greens, or Spanish rice for a balanced plate.
Tips for Success
Maximize Flavor and Texture
- Shredded Chicken: The finer the shred, the better it melds into the filling, soaking up spices and sauce.
- Juiciness Without Sogginess: Use the liquid from chiles and salsa for depth, but let the filling simmer to avoid excess moisture before rolling.
- Warm Tortillas: They roll tighter and won’t crack—short bursts in the microwave do the trick.
- Seal Well: Tightly rolled, seam-side down chimichangas won’t unravel or leak in the pan or oven.
Make It Your Own
- Swap chicken for slow-cooked beef, pulled pork, or go meatless with black bean and veggie blends.
- Experiment with cheese: try pepper jack for heat or a sprinkle of mozzarella for extra melt.
- Feel free to change up seasonings—smoked paprika or a pinch of cayenne can amplify flavor.
Storing and Reheating Chimichangas
Storing Leftovers
Chimichangas are best fresh, but leftovers keep well with the right method:
- Refrigerate: Let chimichangas cool completely, then store in an airtight container for up to 3 days.
- Freeze: Wrap each chimichanga tightly in foil, then place in a freezer bag. Keep frozen for up to 3 months.
Reheating Steps
- From the refrigerator: Bake at 350°F for 10-15 minutes to return the crispness.
- From frozen: Bake at 400°F still wrapped in foil for 40-45 minutes, then unwrap and bake 5 minutes more to crisp the outside.
- Air fry: For extra crunch, air fry refrigerated chimichangas at 350°F for 5-10 minutes.
Frequently Asked Questions
Can I make chimichangas ahead of time?
Yes, you can assemble and refrigerate up to 24 hours before cooking. If baking or air-frying, add a few extra minutes to the cook time.
How do I keep chimichangas from opening while frying?
Tuck the seam side down and avoid overfilling. Toothpicks can help hold things together, but remove them before serving.
Are chimichangas spicy?
The base recipe is mildly spicy. Adjust the heat by using a spicier or milder salsa, or adding extra diced jalapeños.
Chicken chimichangas embody comfort and flavor. The contrast of crisp shell and molten filling, paired with vibrant toppings, creates a meal that satisfies every craving. Once you master the basic technique, experiment with your favorite fillings, adjust the spices to suit your taste, and turn a simple dinner into a fiesta. The versatility and crowd-pleasing nature of chicken chimichangas promise they’ll become a staple in your kitchen, perfect for both busy weekdays and festive gatherings.
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 gives a healthy twist.
Ingredients
- 1 onion, diced
- 1 (4 ounce) can diced green chiles, undrained
- Vegetable oil, for frying
- 1/2 cup salsa
- 3 cups cooked chicken, shredded
- 1 (16 ounce) can refried beans
- 1 (1 ounce) packet taco seasoning
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 8 large flour tortillas
- Toppings: salsa, sour cream, guacamole
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the onion. Sauté until softened, about 5 minutes. Add the garlic and taco seasoning. Cook until fragrant, about 1 minute.
- Stir in the shredded chicken. Add the undrained green chiles and salsa. Cook until heated through. Let most of the liquid cook off. Remove from the heat. Stir in the cheese. Set aside.
- If needed, warm the refried beans in the microwave until spreadable. Divide the beans between the tortillas. Spread the beans down the center of each tortilla.
- Use a slotted spoon to drain some of the juices. Divide the chicken between the tortillas. Arrange it down the center. Place it on top of the beans.
- Turn the tortilla so the line of filling is horizontal. Fold the two sides over the filling. Tuck the bottom edge over. 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. Turn once. Continue frying until golden brown and crispy on both sides, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate. Drain excess oil. Repeat with remaining chimichangas.
- To bake, preheat the oven to 400°F. To air fry, preheat the air fryer to 375°F. Brush the chimichangas lightly with oil. Place them seam side down. Bake in the oven for 15 minutes or air fry for 8 minutes. Flip them. Bake for another 10 minutes in the oven or air fry for 5 more minutes.
- Serve hot. Top with salsa, sour cream, and guacamole as desired. Enjoy!
