Chicken Chimichangas Recipe

If you’re craving something crispy, cheesy, and totally satisfying, you’ve got to try this Chicken Chimichangas Recipe. These golden-fried burritos are stuffed with tender chicken, beans, and a perfect blend of spices that just make every bite feel like a fiesta. I love making these whenever friends come over because they’re impressive yet surprisingly simple to whip up.

What makes this Chicken Chimichangas Recipe really stand out is how versatile it is — you can change up the fillings and toppings to suit your mood or pantry supplies. Plus, they’re perfect for weeknight dinners or weekend indulgences when you want something comforting but a little special.

Ingredients You’ll Need

The flavors in this recipe all play so well together — the smoky cumin and chili powder with the creamy refried beans and melty cheese make each bite a hit. When picking ingredients, I always go for the freshest green onions and a salsa that packs a punch for more authentic flavor.

• Cooked chicken: Using shredded or chopped works great — rotisserie chicken from the store is a fantastic shortcut.
• Refried beans: Adds creaminess and binds the filling together, making each chimichanga nice and hearty.
• Salsa: Choose your favorite kind — mild or spicy — depending on how bold you want the dish.
• Cumin: This is the star spice that gives it that classic Mexican-inspired warmth.
• Dried oregano: Adds subtle herbiness that balances the other spices.
• Chili powder: Gives a little kick without overwhelming the other flavors.
• Shredded cheese: Cheddar or Mexican blend melts perfectly and adds richness.
• Green onions: Bring fresh crunch and a mild, oniony bite to the filling.
• Oil (vegetable or canola): For frying — choose one with a neutral flavor and high smoke point.
• Large flour tortillas: Big enough to hold the filling and fold up without bursting.
• Toppings (salsa, sour cream, guacamole): Optional but highly recommended for adding layers of texture and flavor.

Variations

I love playing around with this Chicken Chimichangas Recipe, so don’t be afraid to mix things up. Personalizing it keeps things fresh and fun, plus you can easily tailor it to whatever you have in your fridge.

• Vegetarian version: Swap chicken for grilled veggies or extra beans — I’ve made it with roasted peppers and mushrooms, and it’s delicious.
• Spicy kick: Add diced jalapeños or a pinch of cayenne for more heat — just how I like it when I want to impress chili lovers.
• Oven-baked chimichangas: For a lighter option, bake instead of fry. Brush the tortillas with oil and bake at 425°F until crispy.
• Cheese type: Try pepper jack for a little zing or mozzarella if you want a gooier melt.
• Different beans: Black beans or pinto beans also work well if you want a switch from refried beans.

How to Make Chicken Chimichangas Recipe

Step 1: Mix the Filling

Start by combining your cooked chicken, refried beans, salsa, cumin, oregano, and chili powder in a large bowl. Stir in the shredded cheese and chopped green onions last to keep their texture. I usually taste a little bit of the filling now just to check the flavors — add more seasoning if needed, but remember the tortilla and toppings will also add flavor.

Step 2: Assemble the Chimichangas

Lay a large flour tortilla flat and spoon about 1/3 cup of the filling in the center. Fold in the sides, then roll up tightly from one end, like a burrito. Pinch the edges gently so the filling stays inside. You might find it easier to dampen the edges with a little water to help seal the tortilla — this trick really saved me from messy frying more than once!

Step 3: Fry Until Golden and Crispy

Heat the oil in a large skillet over medium-high heat — you want about 3 tablespoons so the chimichangas partially submerge and get that perfect crunch. Fry each chimichanga for 3-4 minutes per side, turning carefully with tongs. They should be golden brown and crispy without being greasy; if your oil is too hot, they’ll brown too fast and stay doughy inside, so adjust the heat as you go.

How to Serve Chicken Chimichangas Recipe

Garnishes

I always top my chicken chimichangas with dollops of sour cream, fresh salsa, and creamy guacamole — these add freshness and a cool contrast to the crispy, warm filling. Sometimes I sprinkle chopped cilantro and a squeeze of lime just before serving for extra zing.

Side Dishes

For sides, I love simple Mexican rice or a fresh corn salad with lime and chili powder. A light green salad with avocado slices also works beautifully if you want to balance the meal with something fresh.

Creative Ways to Present

When I’ve served these for parties, I chop the chimichangas into bite-sized pinwheels and arrange them on a platter with small cups of salsa and guacamole for dipping. It’s such a fun way to share and gets everyone chatting — plus, it ups the wow factor effortlessly.

Make Ahead and Storage

Storing Leftovers

Any leftover chimichangas I wrap tightly in foil or plastic wrap and store in the fridge. They keep well for 2-3 days. I find that storing them this way keeps the tortillas from getting soggy while preserving the filling’s moisture.

Freezing

I’ve frozen un-fried chimichangas before — I wrap them individually in parchment paper and place them in a freezer-safe bag. When I want to eat one, I bake it directly from frozen until it’s hot and crispy. It’s a great way to have a fast meal ready to go without sacrificing flavor or texture.

Reheating

Reheating in the oven is your best bet to maintain crispiness — 350°F for about 10-15 minutes usually does the trick. If you microwave them, they’ll be warm but lose that lovely crunch, so I usually finish them in a hot skillet or under the broiler for a minute or two.

FAQs

Final Thoughts

This Chicken Chimichangas Recipe is one of those dishes I always come back to when I want something both comforting and exciting. The crispy exterior paired with that spicy, cheesy filling always wins over taste buds and brings smiles around my table. Give it a try — I promise it’ll become one of your go-to dinner ideas just like it did for me.

Print