Chicken Chimichangas – Crispy, Flavorful & Easy to Make
If you’re craving a crispy, golden, Tex-Mex inspired dish, look no further than chicken chimichangas. These deep-fried (or baked/air-fried) burritos are loaded with juicy shredded chicken, cheese, beans, and flavorful spices—all wrapped in a warm flour tortilla.
Originating in the American Southwest, chimichangas are a fun twist on the traditional burrito. Whether you’re making them for a weeknight dinner or a party, this dish is guaranteed to be a hit at the table.
Ingredients (Serves 6
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup refried beans (or black beans, mashed)
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup salsa (mild, medium, or spicy depending on taste)
- ½ cup sour cream
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- ½ tsp cumin powder
- ½ tsp paprika
- Salt & pepper to taste
- 6 large flour tortillas (10-inch size)
- Oil for frying (vegetable or canola)
Optional toppings: shredded lettuce, guacamole, pico de gallo, extra sour cream, or queso sauce.
Step by Step Cooking Guide
- Prepare the Filling
- In a skillet, sauté onion and garlic until fragrant.
- Add shredded chicken, salsa, sour cream, chili powder, cumin, paprika, salt, and pepper. Mix well until heated through.
- Assemble Chimichangas
- Warm tortillas slightly to make them pliable.
- Spread 2 tbsp of refried beans on each tortilla. Add chicken mixture and sprinkle cheese on top.
- Fold in the sides and roll tightly like a burrito. Secure with toothpicks if necessary.
- Cook Chimichangas
- Fried version: Heat oil in a deep skillet. Fry each chimichanga until golden brown (about 3–4 minutes per side). Drain on paper towels.
- Baked version: Brush with oil or spray with cooking spray. Bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Air fryer version: Spray chimichangas lightly with oil. Air fry at 375°F (190°C) for 10–12 minutes, flipping once.
- Serve
- Top with guacamole, sour cream, salsa, or queso. Enjoy while hot and crispy!
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serving Size: 6 chimichangas
Tips & Variations
- Cheese Lovers: Mix cheddar with Monterey Jack or queso fresco for extra creaminess.
- Spicy Kick: Add diced jalapeños or hot sauce to the filling.
- Veggie Boost: Add bell peppers, corn, or spinach for extra nutrients.
- Make-Ahead Friendly: Assemble and refrigerate un-fried chimichangas. Fry/bake just before serving.
- Saucy Upgrade: Smother chimichangas with enchilada sauce or queso blanco for a restaurant-style dish.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 22 g |
| Carbohydrates | 35 g |
| Fat | 19 g |
| Fiber | 5 g |
| Sugar | 3 g |
Healthy Alternatives
- Low-Oil Version: Bake or air fry instead of deep frying.
- Gluten-Free: Use gluten-free tortillas.
- Keto-Friendly: Replace tortillas with low-carb wraps and skip the beans.
- Dairy-Free: Use vegan cheese and dairy-free sour cream.
- High-Protein: Add extra beans or double the chicken filling.
Serving Suggestions
Chicken chimichangas are best served hot and crispy, with fresh toppings like:
- Guacamole or avocado slices
- Pico de gallo or salsa fresca
- Sour cream or queso drizzle
- A side of Spanish rice or Mexican street corn
These chimichangas are crispy, flavorful, and customizable, making them a family favorite. Whether fried for indulgence or air-fried for a lighter take, this Tex-Mex classic will keep everyone coming back for seconds.
FAQ’s
Q1: What’s the difference between a burrito and a chimichanga?
A chimichanga is essentially a deep-fried burrito, making it crispier and richer in flavor.
Q2: Can I freeze chicken chimichangas?
Yes! Wrap un-fried chimichangas in foil and freeze for up to 3 months. Bake or air fry directly from frozen when ready.
Q3: What’s the best chicken to use?
Rotisserie chicken works perfectly for convenience, but you can also use poached, grilled, or leftover roasted chicken.
Q4: How do I keep them from falling apart when frying?
Fold tortillas tightly and secure with toothpicks. Fry seam-side down first.
Q5: Can I make vegetarian chimichangas?
Absolutely! Swap chicken with beans, mushrooms, or sautéed veggies.
