Name: Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked, shredded chicken; 1 cup shredded cheddar or Monterey Jack cheese; 1/2 cup salsa or enchilada sauce; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 6 large flour tortillas; vegetable oil, for frying or brushing; optional toppings: sour cream, guacamole, salsa, chopped cilantro

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If you’re looking to spice up dinnertime with big flavor and just the right amount of crunch, this Chicken Chimichangas Recipe is a total game-changer. Imagine shredded chicken loaded with melty cheese and a kick of salsa, all wrapped in a golden, crispy tortilla—hello, weeknight win! Whether you fry, bake, or air fry, you get that crave-worthy Mexican-American flair right at home. One bite and you’ll see why this dish is an all-time crowd-pleaser and a favorite for sharing.

Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Chicken Chimichangas Recipe is how it brings together a handful of everyday ingredients in the most mouthwatering way. Each component adds its own spark—some for the flavor, others for that iconic texture or irresistible color.

Cooked, shredded chicken (2 cups): The savory, tender base that soaks up spices and sauce beautifully—leftover rotisserie chicken works like a charm.
Shredded cheddar or Monterey Jack cheese (1 cup): Melts into gooey, cheesy goodness for every bite; feel free to mix for extra flavor.
Salsa or enchilada sauce (1/2 cup): Brings the filling together with tangy flair and a dose of moisture; use your favorite heat level.
Cumin (1/2 teaspoon): Infuses a warm, earthy note that’s classic in Tex-Mex cooking.
Chili powder (1/2 teaspoon): Adds just the right smoky kick—amp it up for extra heat if you dare!
Garlic powder (1/4 teaspoon): For that rich, savory depth that makes the filling totally addictive.
Salt (1/4 teaspoon): Brings every flavor to life—don’t skip it.
Large flour tortillas (6): The ultimate vessel for all that tasty filling; warming them first prevents cracks.
Vegetable oil, for frying or brushing: Key for that golden, crispy shell—baking or air frying is lighter but still delicious.
Optional toppings: sour cream, guacamole, salsa, chopped cilantro: Take things to the next level with a pop of freshness, richness, or a splash of color.

How to Make Chicken Chimichangas Recipe

Step 1: Make the Filling

Grab a large mixing bowl and toss in your shredded chicken, cheese, salsa or enchilada sauce, cumin, chili powder, garlic powder, and salt. Now, stir it all up until every last piece is coated and the filling is perfectly blended. This is the heart of the Chicken Chimichangas Recipe, so don’t be shy—taste and adjust the seasonings to fit your flavor preferences.

Step 2: Prep the Tortillas

Warm the flour tortillas just enough to make them super pliable, either in the microwave under a slightly damp paper towel or in a dry skillet. This little trick is essential to prevent cracking and helps you roll up perfectly tight chimichangas every time.

Step 3: Assemble the Chimichangas

Spoon about 1/3 cup of the filling right into the center of each tortilla. Fold the sides in first, then roll everything up snugly like a burrito. If your tortillas are springy, secure them with toothpicks so they hold their shape while cooking—no one wants spillage at the finish line!

Step 4: Cook—Fry, Bake, or Air Fry

For frying: Pour about an inch of vegetable oil into a deep skillet and heat it to 350°F. Carefully add the chimichangas seam-side down and fry two at a time for 2 to 3 minutes per side. When each one is crispy and golden brown, transfer to paper towels to drain.
For baking: Preheat your oven to 400°F and place the rolled chimichangas seam side down on a baking sheet. Brush lightly with oil. Bake for 20 to 25 minutes, flipping once halfway through, until they’re beautifully crisp all over.
For air frying (bonus healthy option!): Pop them into your air fryer at 375°F for 10–12 minutes, flipping halfway. They’ll emerge golden, crunchy, and just as irresistible.

Step 5: Serve with Toppings

Now for the best part—stack those warm, crispy chimichangas on a plate and let everyone pile on their favorite toppings. This is where the personality shines and the Chicken Chimichangas Recipe becomes uniquely yours every time.

How to Serve Chicken Chimichangas Recipe

Garnishes

No Chicken Chimichangas Recipe is complete without a colorful array of toppings—think a dollop of sour cream, luscious guacamole, zippy salsa, and a sprinkling of fresh cilantro. Each adds its own magic, whether it’s creamy, herby, or tangy, so set out a toppings bar and let everyone customize their dream chimichanga.

Side Dishes

Looking to round out your platter? Classic sides like fluffy Mexican rice, spicy black beans, or a refreshing corn salad always hit the spot. Even a simple tossed green salad with a citrusy dressing can be a lovely, lighter complement to the crunchy, cheesy main event.

Creative Ways to Present

Turn dinner into a mini fiesta by serving the Chicken Chimichangas Recipe with a trio of salsas in little bowls or drizzle chipotle crema across the tops for restaurant-style flair. For parties, slice chimichangas into halves or thirds and serve with toothpicks for a fabulous, hand-held appetizer spread.

Make Ahead and Storage

Storing Leftovers

If you have extra chimichangas (luck you!), let them cool to room temperature before storing in an airtight container in the fridge. They’ll keep well for up to three days without losing too much of their crispness or flavor.

Freezing

Want to prep ahead? After assembling (but before frying or baking), wrap each chimichanga tightly in foil and place in a freezer-safe bag. They’ll keep beautifully in the freezer for up to two months—just thaw in the fridge overnight before cooking as usual.

Reheating

To bring those leftovers back to crispy, golden perfection, reheat them in a 350°F oven or air fryer for 8-12 minutes. Microwaving works in a pinch if you’re in a hurry, but the oven or air fryer is the secret to recapturing that signature crunch.

FAQs

Can I use rotisserie chicken in the Chicken Chimichangas Recipe?

Absolutely! Rotisserie chicken is not only a time-saver but also adds a boost of flavor and moisture, making your filling extra tasty with hardly any extra effort.

Is it possible to make this Chicken Chimichangas Recipe vegetarian?

Yes! Simply substitute cooked beans (like black or pinto) or a meatless crumbled filling for the chicken. The flavors are just as yum and the process stays exactly the same.

What type Main Course

Both cheddar and Monterey Jack are excellent here—if you like a creamier melt, Monterey Jack is perfect. For a sharper bite, stick to cheddar, or mix the two for the best of both worlds.

How do I keep my chimichangas from unrolling during cooking?

Make sure your tortillas are warm and pliable when rolling, and always put the seam side down in the skillet or on the baking tray. Toothpicks are handy for extra security, especially if frying!

Can I make the Chicken Chimichangas Recipe gluten-free?

Definitely! Use large gluten-free tortillas (such as those made from corn and rice blends). Be gentle when rolling, as they can be more delicate, but the results are just as delicious.

Final Thoughts

If you’ve been craving something crispy, cheesy, and just plain fun, the Chicken Chimichangas Recipe is ready to deliver. It’s packed with flavor, endlessly customizable, and guaranteed to draw smiles from everyone at the table. Give it a try—you’ll love having this festive favorite in your weeknight lineup!

Chicken Chimichangas Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

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Description

A delicious and easy recipe for Chicken Chimichangas, a Mexican-American favorite. These crispy burritos are filled with seasoned shredded chicken, cheese, and salsa, then either fried or baked to perfection. Serve with your favorite toppings for a satisfying meal.

Ingredients

Scale

For the filling:

2 cups cooked, shredded chicken
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup salsa or enchilada sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

For assembly:

6 large flour tortillas
vegetable oil, for frying or brushing
optional toppings: sour cream, guacamole, salsa, chopped cilantro

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Instructions

In a large bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, and salt until well combined. Warm the tortillas slightly to make them more pliable.
Spoon about 1/3 cup of the filling into the center of each tortilla. Fold the sides in, then roll up tightly like a burrito, securing with toothpicks if needed.
To fry: Heat 1 inch of vegetable oil in a deep skillet over medium heat. Once hot (around 350°F), fry chimichangas 2 at a time, seam side down, for about 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
To bake: Preheat oven to 400°F. Place chimichangas seam side down on a baking sheet and brush lightly with oil. Bake for 20–25 minutes, flipping once halfway through, until golden and crisp.
Serve warm with your favorite toppings.