Get ready to delight your taste buds with The Best Chicken Chimichangas Recipe – a crispy, cheesy, and flavor-packed Mexican favorite that’s surprisingly simple to make at home. This recipe brings together tender shredded chicken, melted cheese, and just the right spices for a perfect balance you’ll crave again and again.
Why You’ll Love This Recipe
- Crunchy, golden perfection: Each chimichanga gets fried to crispy delight that will keep you coming back for more.
- Flavor explosions in every bite: The blend of spices, salsa verde, and cheeses creates a harmony of savory and tangy notes.
- Quick and easy assembly: With just a few ingredients, you can whip this up in under 30 minutes, perfect for busy weeknights or casual entertaining.
- Versatile and customizable: Adapt the filling or toppings to suit your family’s preferences without any fuss.
Ingredients You’ll Need
Gathering the basics for this recipe is a joy because each ingredient plays a starring role in building layers of texture and flavor. From creamy cheeses that melt perfectly to spices that add warmth and depth, these staples come together to create something truly special.
- Shredded chicken: Use rotisserie for convenience or homemade chicken for extra freshness and control.
- Sweet onion: Adds a subtle sweetness and soft texture when sautéed.
- Avocado oil: Ideal for frying due to its high smoke point, giving that perfect crispiness.
- Chili powder, cumin, paprika: A trio of spices that inject smoky, earthy warmth and that signature Mexican flavor.
- Salsa verde: Tangy and vibrant, it brightens the whole filling.
- Monterey Jack and Oaxaca cheeses: Melty, gooey cheeses that make this chimichanga decadently satisfying.
- Flour tortillas: Large enough to wrap all the goodness inside with ease.
- Refried beans: A creamy layer that pairs beautifully with chicken and cheese.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about The Best Chicken Chimichangas Recipe is how flexible it is to your tastes and dietary needs. Whether you want to spice things up, lighten it up, or put a creative spin, it’s easy to customize this recipe.
- Vegetarian option: Replace chicken with sautéed mushrooms, black beans, or spiced cauliflower for a tasty meat-free alternative.
- Spice it up: Add chopped jalapeños or a dash of cayenne to the filling for extra heat that wakes up your palate.
- Cheese variations: Swap out Oaxaca or Monterey Jack for pepper jack or a sharper cheddar to change the flavor profile.
- Make it gluten-free: Use gluten-free tortillas to keep the chimichangas crispy and safe for gluten-sensitive folks.
How to Make The Best Chicken Chimichangas Recipe
Step 1: Cook the Filling
Start by heating a tablespoon of avocado oil in a skillet over medium heat until shimmering. Toss in your diced sweet onion and sauté until it softens beautifully and releases its natural sweetness. Next, mix in the shredded chicken and sprinkle with chili powder, cumin, paprika, salt, and pepper. Stir everything together and let those spices wake up the flavors. This step builds the heart of your chimichangas—rich, well-seasoned, and inviting.
Step 2: Mix in Salsa and Cheese
Transfer the warm chicken mixture to a bowl, then fold in ¼ cup salsa verde for that fresh, tangy punch. Add the shredded Monterey Jack and Oaxaca cheeses, stirring gently until the cheese begins to melt into the mix—oozing gooey goodness you just can’t resist. Finish with a splash of fresh lime juice to brighten the whole filling, balancing the richness perfectly.
Step 3: Assemble the Chimichangas
Lay each large flour tortilla flat on your workspace. Spread about ¼ cup of refried beans right in the center—a creamy base that helps everything stick together. Spoon a generous portion of the chicken and cheese filling on top. Fold in the sides of the tortilla to encase the filling, then roll up tightly from one end to the other, making sure it’s snug and secure for frying.
Step 4: Pan Fry to Crispy Perfection
Heat a thin layer of avocado oil in a skillet over medium heat—it needs to be hot enough to crisp the tortilla without burning it. Place each chimichanga seam side down first, cooking for 2 to 3 minutes per side. Turn carefully so all sides get that beautiful golden-brown crust. If you’re making multiple batches, add more oil as needed to keep things crispy and flawless.
Pro Tips for Making The Best Chicken Chimichangas Recipe
Pro Tips for Making The Best Chicken Chimichangas Recipe
- Use warm tortillas: Warm tortillas are pliable and easier to roll without tearing, ensuring the filling stays neatly tucked in.
- Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady for perfectly crisp chimichangas.
- Drain on paper towels: After frying, let chimichangas rest on paper towels to absorb excess oil and keep the crunch intact.
- Customize your fillings carefully: Avoid adding too much liquid-based ingredients inside to prevent soggy tortillas.
How to Serve The Best Chicken Chimichangas Recipe
Garnishes
Dress your chimichangas with fresh guacamole, dollops of tangy sour cream, and your favorite salsa for a vibrant festival of flavors and cooling contrasts. Sprinkle chopped cilantro on top for a bright herbal note and an inviting pop of green. These garnishes elevate the dish from delicious to unforgettable.
Side Dishes
Pair your chimichangas with simple sides like Mexican rice, refried beans, or a crisp leafy salad to balance the richness with fresh textures. A side of pickled jalapeños or a lime wedge adds just the right zing to accentuate the flavors.
Creative Ways to Present
For gatherings, slice chimichangas into bite-sized portions and arrange them on a festive platter with little bowls of dipping sauces. Or serve them whole stacked with a drizzle of chipotle crema and a sprinkle of queso fresco for an eye-catching centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. They’ll retain their flavor well, making for a quick and satisfying meal the next day.
Freezing
You can freeze cooked chimichangas by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. They’ll last for up to 2 months—perfect for prepping meals in advance!
Reheating
To reheat, bake in a preheated oven at 375°F (190°C) for 10–15 minutes or until they’re crispy again. Avoid microwaving if possible, as it can make the tortilla soggy.
FAQs
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Can I bake chimichangas instead of frying them?
Absolutely! Baking is a great alternative if you want to save on oil. Brush the chimichangas lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden and crispy.
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What type of cheese works best for chimichangas?
Cheeses like Monterey Jack and Oaxaca melt beautifully and complement the flavors perfectly, but cheeses like Pepper Jack or mild cheddar can also be delicious choices depending on your desired flavor profile.
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Can I use store-bought rotisserie chicken?
Yes! Using rotisserie chicken is a fantastic time-saver and adds great flavor, making this recipe even easier to prepare without compromising taste.
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How do I keep chimichangas from falling apart while frying?
Make sure to roll the tortillas tightly and place them seam-side down first in the hot oil. Using a thin layer of oil and not overcrowding the pan will also help maintain their shape and crispness.
Final Thoughts
I truly hope you enjoy making and sharing The Best Chicken Chimichangas Recipe as much as I do. It’s a fantastic dish that’s simple, satisfying, and full of personality — perfect for impressing friends or treating yourself to something special any night of the week. Now, roll up those tortillas and get frying, your taste buds will thank you!
PrintThe Best Chicken Chimichangas Recipe
These Chicken Chimichangas are crispy, cheesy, and packed with flavorful shredded chicken, seasoned with chili powder and cumin, then fried to golden perfection. Quick to prepare and perfect for a satisfying meal served with guacamole, sour cream, salsa, and fresh cilantro.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
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
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- 1/2 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 avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir well to combine and cook for another 2-3 minutes until heated through and fragrant.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir until the cheeses begin to melt and combine smoothly. Finish by stirring in 1 tablespoon fresh lime juice.
- Assemble the Chimichangas: Lay each large flour tortilla flat on a clean surface. Spread about ¼ cup refried beans in the center of the tortilla. Top with roughly ¼ of the chicken and cheese filling. Fold in the sides of the tortilla, then roll up tightly to enclose the filling.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet to seal it and cook for 2-3 minutes on each side, turning carefully to brown all sides evenly. Cook until the tortillas are golden brown and crispy. Add more oil if needed between batches.
- Serve: Serve the chimichangas hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro for added freshness and flavor.
Notes
- Rotisserie chicken adds great convenience and flavor, but homemade shredded chicken works just as well.
- You can substitute avocado oil with vegetable or canola oil for frying.
- Be sure to press the chimichangas seam-side down first in the skillet to prevent them from unrolling.
- For a healthier version, you can bake the chimichangas at 400°F (200°C) for 15-20 minutes instead of frying.
- Customize the spiciness by adjusting the amount of chili powder or adding diced jalapeños to the filling.
