Name: Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1/2 cup diced white onion; 2 teaspoons minced garlic; 1/2 Tablespoon chili powder; 1/4 teaspoon oregano; 1/2 teaspoon ground cumin; 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this); 1 teaspoon salt; 1/2 teaspoon pepper; 1 can (4 ounces) diced green chilies; 8 (burrito-size) flour tortillas, warmed; 2 cups shredded Monterey Jack cheese; 1 to 2 cups vegetable oil, divided (for frying and sautéing); Salsa; Sour cream; Guacamole; Pico de gallo; Lettuce

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Introduction

Chicken chimichangas are crispy, flavorful, and satisfying—a perfect way to enjoy a Mexican-inspired meal at home. Whether fried or baked, these stuffed tortillas filled with seasoned chicken and melted cheese offer a delightful combination of textures and tastes.

Three golden-brown burritos are neatly placed in a row on a white plate set on a white marbled surface. Each burrito has a crispy, slightly textured outer tortilla layer, folded tightly with visible browning spots. On top of each burrito, there is a generous dollop of bright green, creamy guacamole, followed by a small heap of fresh pico de gallo made of red diced tomatoes, small bits of purple onion, and flecks of green herbs. The burritos are arranged so that the closest one is in sharp focus, while the others softly blur into the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 cups vegetable oil, divided
1/2 cup diced white onion
2 teaspoons minced garlic
1/2 tablespoon chili powder
1/4 teaspoon oregano
1/2 teaspoon ground cumin
4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
1 teaspoon salt
1/2 teaspoon pepper
1 can (4 ounces) diced green chilies
8 (burrito-size) flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Optional toppings: salsa, sour cream, guacamole, pico de gallo, lettuce, etc.

Instructions

Step 1: Prepare the chicken filling by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until slightly softened. Stir in garlic, chili powder, oregano, and cumin; cook until fragrant, about 1 minute.
Step 2: Add the shredded chicken to the skillet. Season with salt and pepper, then stir in the diced green chilies. Continue cooking and stirring for another 5 minutes until the mixture is heated through. Remove from heat and set aside.
Step 3: Warm the tortillas in the microwave. On each tortilla, place about 1/2 cup of the chicken mixture in the center. Top with 3 tablespoons of shredded Monterey Jack cheese. Fold the sides over the filling, then fold the bottom over the sides and roll up tightly, placing the seam side down on a platter. Repeat with remaining tortillas.
Step 4 (Fried Version): In a large cast iron or heavy-bottom skillet, pour enough vegetable oil to fill 2 inches deep. Heat over low heat until the oil reaches about 375°F. Using tongs, carefully lower one chimichanga at a time into the hot oil, seam side down. Hold them gently with tongs to prevent opening. Fry until golden brown on both sides, about 1 to 2 minutes. Drain on paper towels.
Step 4 (Baked Version): Preheat oven to 375°F. Lightly grease a baking sheet with nonstick spray. Place chimichangas seam side down on the sheet and lightly spray the tops with nonstick spray. Bake for 20 to 30 minutes, or until golden brown.
Step 5: Serve the chimichangas warm with your favorite toppings such as salsa, sour cream, guacamole, or lettuce. Enjoy!

Tips & Variations

Use a rotisserie chicken for a quick shortcut and extra flavor.
For a spicier filling, add diced jalapeños or hot sauce to the chicken mixture.
Try substituting Monterey Jack cheese with cheddar or pepper jack for a different flavor profile.
If frying, maintain the oil temperature around 375°F to ensure crispy, not greasy chimichangas.
To keep chimichangas sealed during frying, hold them with tongs gently as they cook to prevent unrolling.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat baked chimichangas in a 350°F oven for 10-15 minutes to keep them crispy. Fried chimichangas can be reheated in a hot oven or an air fryer to restore their crunch.

How to Serve

Three golden brown, rectangular burritos are placed in a row on a white plate, each burrito showing a crispy, slightly bubbled texture on its surface. At the top center of each burrito, there is a small pile of vibrant green guacamole and bright red diced tomatoes mixed with finely chopped onions and a hint of green cilantro, creating a fresh and colorful garnish. The plate rests on a white marbled surface with blurred lime wedges and tomatoes in the background, adding a subtle touch of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichangas ahead of time?

Yes, you can assemble them ahead and refrigerate for a few hours before cooking. For best results, cook them just before serving.

What’s the best way to keep chimichangas crispy after frying?

Drain fried chimichangas on paper towels to remove excess oil and serve immediately. If you need to store them, reheat in the oven or air fryer to restore crispiness.