If you’re craving a crispy, cheesy, and flavorful Mexican-inspired meal that feels like a celebration in every bite, I’ve got just the thing for you. The Best Chicken Chimichangas Recipe is my go-to when I want something satisfying but not complicated. Trust me, once you make these golden, crunchy chimichangas filled with tender chicken and gooey cheese, you’ll wonder why you ever ordered them instead of making them at home!
Why You’ll Love This Recipe
- Crispy Perfection: Frying the chimichangas to a golden crisp makes each bite delightfully crunchy on the outside and warm and cheesy inside.
- Simple Ingredients: Using rotisserie chicken and staples like refried beans and cheese keeps prep easy without sacrificing flavor.
- Flavor-Packed Filling: The blend of chili powder, cumin, and smoky paprika paired with salsa verde adds layers of tasty personality.
- Family Favorite: My family goes crazy for this dish and it’s perfect for casual dinners or impressing guests with minimal fuss.
Ingredients You’ll Need
The ingredients for The Best Chicken Chimichangas Recipe balance classic flavors and simple preparation. Using a mix of shredded chicken, melty cheeses, and zesty spices, you end up with a filling that’s both rich and vibrant. I always recommend grabbing the freshest tortillas and quality cheeses because they really elevate the final dish.
- Shredded chicken: Rotisserie chicken works great here for ease, but homemade shredded chicken will pack freshness.
- Sweet onion: Adds a subtle natural sweetness that pairs beautifully with the spices.
- Avocado oil: I love this oil for frying because it has a high smoke point and neutral flavor.
- Chili powder: The backbone of the filling’s smoky heat—adjust to your spice tolerance.
- Ground cumin: Brings a warm earthiness that complements the chicken beautifully.
- Paprika: Adds subtle smokiness and color to the mix.
- Salsa verde: Gives a tangy brightness that cuts through the richness.
- Monterey Jack cheese: Melts perfectly for that luscious gooey factor.
- Oaxaca cheese: For a bit of authentic Mexican flair and extra creaminess.
- Fresh lime juice: Brightens up the entire filling with a fresh citrus kick.
- Flour tortillas: Burrito size is essential so you can fold and roll without tearing.
- Refried beans: Works as an adhesive layer and adds a creamy, savory depth.
Variations
I love making this recipe my own depending on what’s in my fridge and how much time I have. You can easily switch up the fillings or make it friendlier for different diets. The key is to keep that crispy exterior and hearty filling that makes these chimichangas unforgettable.
- Spicy Kick: Adding jalapeños or a dash of hot sauce to the filling amps up the heat – my family can’t get enough!
- Vegetarian: Swap chicken for sautéed mushrooms or roasted vegetables and use vegetarian refried beans for a tasty meatless option.
- Cheese Variations: Try pepper jack or queso fresco to bring a different style of cheesiness to the mix.
- Oven-Baked Version: If you want to go lighter, bake the chimichangas at 425°F for about 15–20 minutes until golden and crispy.
How to Make The Best Chicken Chimichangas Recipe
Step 1: Sauté and Season Your Filling
Start by heating a tablespoon of avocado oil in a skillet over medium heat. Add the diced sweet onion and cook until it’s tender and translucent, about 3-5 minutes—this step brings out the onion’s sweetness and builds a flavorful base. Toss in the shredded chicken along with chili powder, cumin, paprika, salt, and pepper. Stir everything together and cook until the chicken is heated through and well-coated with spices, about 4 minutes. This is where the magic begins, trust me on the seasoning—it’s what makes the filling sing.
Step 2: Mix in Salsa and Cheese
Transfer the cooked chicken mixture into a bowl and add in the salsa verde, Monterey Jack, and Oaxaca cheeses. Stir until the cheeses start to melt just a little—this helps bind everything together. Finally, squeeze in fresh lime juice to brighten the flavors. This combo ensures your filling is creamy, tangy, and bursting with flavor.
Step 3: Assemble Your Chimichangas
Lay one burrito-size flour tortilla flat on your workspace. Spread about ¼ cup of refried beans right in the center – this helps hold the filling in place when cooking. Spoon roughly a quarter of the chicken and cheese mixture over the beans, keeping it in a neat line. Fold in the sides of the tortilla and then roll it up tightly from the bottom, ensuring no filling escapes. Don’t rush this part—taking your time here prevents messy frying later!
Step 4: Pan Fry Until Golden and Crisp
Heat a thin layer of avocado oil in a skillet over medium heat—just enough to cover the bottom. Place each chimichanga seam-side down first to seal it and prevent unfolding. Cook for 2-3 minutes per side, turning carefully with tongs until every side is an irresistible golden brown. If you’re cooking in batches, feel free to add a splash more oil as needed. Don’t overcrowd the pan, or they won’t crisp up properly.
Step 5: Serve and Enjoy!
Serve these beauties hot, topped or alongside dollops of guacamole, sour cream, fresh salsa, and a sprinkle of chopped cilantro. I like to plate mine with extra lime wedges – that little squeeze brings out all the flavors. You’ll love how the crispy exterior contrasts with the tender, cheesy filling inside!
Pro Tips for Making The Best Chicken Chimichangas Recipe
- Use Rotisserie Chicken for Speed: I often keep shredded rotisserie chicken on hand for a quick meal, which helps reduce prep time drastically.
- Don’t Overstuff the Tortillas: I learned the hard way that overfilling makes the tortillas tear and the filling spill out during frying.
- Maintain Medium Heat for Frying: Too high and the tortillas burn before heating inside; too low and they absorb too much oil and get soggy.
- Seal the Seam Well: Always start frying seam-side down. This prevents the chimichanga from unfolding which can be frustrating and messy.
How to Serve The Best Chicken Chimichangas Recipe
Garnishes
I swear by topping these chimichangas with creamy guacamole and sour cream—together they cool down the slight heat and add richness. Fresh salsa brings a juicy, vibrant note, and a handful of chopped cilantro gives that fresh herb punch. If you love a little more zing, a squeeze of lime on top works wonders too.
Side Dishes
My favorite pairing for this recipe is a simple Mexican rice or a light side salad with a citrus vinaigrette. Black beans also work beautifully for a more filling meal. If you’re feeling indulgent, serve with crispy tortilla chips and a bowl of queso dip to round things out.
Creative Ways to Present
For a festive occasion, I like to slice chimichangas diagonally and arrange them on a platter like little pastries, garnish with chopped avocado and a drizzle of chipotle mayo. Serving with colorful bowls of toppings lets everyone customize their chimichanga experience, which is always a hit at parties!
Make Ahead and Storage
Storing Leftovers
I store leftover chimichangas wrapped tightly in foil or airtight containers in the fridge. They stay good for up to 3 days, and I find the flavors actually meld together nicely overnight!
Freezing
You can freeze uncooked assembled chimichangas by wrapping them individually in plastic wrap and aluminum foil to avoid freezer burn. When I’ve done this, they keep well for up to 2 months—perfect for making ahead when you want a quick meal.
Reheating
To reheat, I recommend popping them in a preheated oven at 375°F for 10-15 minutes to regain their crispiness. Microwaving tends to make them soggy, so avoid if you want that golden crunch!
FAQs
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Can I bake the chimichangas instead of frying them?
Absolutely! Baking is a great lighter option. Brush the chimichangas lightly with oil or cooking spray and bake at 425°F for about 15-20 minutes, turning halfway through, until golden and crispy. Keep an eye on them to prevent drying out.
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What’s the best cheese to use for chimichangas?
I use a combination of Monterey Jack and Oaxaca cheese because they melt beautifully and add a great creamy texture. If those aren’t available, mozzarella or Chihuahua cheese make good substitutes.
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How do I prevent chimichangas from falling apart while frying?
Make sure you fold the chimichangas tightly, and always begin frying seam-side down to seal the tortilla. Also, don’t overfill—the filling should be contained without pushing the boundaries of the tortilla.
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Can I use corn tortillas?
Corn tortillas tend to be less pliable and more prone to tearing, which makes them tricky for chimichangas. Flour tortillas are recommended because they roll up easily and crisp nicely when fried.
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Is there a vegetarian version of this recipe?
Yes! Replace the shredded chicken with sautéed mushrooms, roasted vegetables, or even mashed sweet potatoes. Just keep the spices and cheese the same for a delicious vegetarian chimichanga.
Final Thoughts
I absolutely love how this recipe manages to bring together bold flavors with a crispy, cheesy indulgence that’s surprisingly easy to pull off at home. When I first tried making The Best Chicken Chimichangas Recipe, I was amazed at how restaurant-quality it felt without the wait or expense. Whether you’re cooking for your family, friends, or just yourself, I highly recommend giving this a go—you’ll be hooked just like I am!
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The Best Chicken Chimichangas Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
Crispy and flavorful chicken chimichangas filled with shredded chicken, sautéed onions, spices, and melted cheese, pan-fried to golden perfection and served with classic garnishes like guacamole, sour cream, salsa, and fresh cilantro.
Ingredients
For the Filling:
- 2 cups shredded chicken (rotisserie or homemade)
- 1 small sweet onion, diced
- 1 tbsp avocado oil, plus more for frying
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- ½ cup Oaxaca cheese, shredded
- 1 tbsp fresh lime juice
For Assembly:
- 4 large flour tortillas, burrito size
- 1 cup refried beans
For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent. Then add the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Stir frequently and cook until all ingredients are well combined and heated through.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add the salsa verde, shredded Monterey Jack cheese, shredded Oaxaca cheese, and lime juice. Stir thoroughly until the cheese begins to melt into the mixture, creating a creamy filling.
- Assemble the Chimichangas: Lay one flour tortilla flat on a clean surface. Spread a quarter cup of refried beans in the center of the tortilla, then top with about a quarter of the chicken and cheese filling. Fold the sides of the tortilla inward over the filling, then roll tightly to enclose the filling completely.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down to prevent unrolling. Fry for about 2-3 minutes on each side until the tortillas are golden brown and crispy. Add more oil as needed between batches. Use tongs to turn carefully and ensure even crisping on all sides.
- Serve: Serve the chimichangas hot topped with guacamole, sour cream, salsa, and a sprinkle of fresh chopped cilantro for a delicious finishing touch.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut, or cook and shred homemade chicken breast or thighs.
- Oaxaca cheese can be substituted with mozzarella if unavailable, though the flavor will vary slightly.
- Be careful when frying to maintain a medium heat to avoid burning the tortillas before they crisp.
- Make sure to seal the chimichangas seam-side down first to prevent them from unfolding during frying.
- For a healthier option, bake the chimichangas at 400°F (200°C) for about 15-20 minutes until crispy.
Nutrition
- Serving Size: 1 chimichanga (approximate)
- Calories: 560
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
