Name: Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, chopped or shredded; 1 can refried beans; 1/2 cup salsa, your favorite kind; 1 teaspoon cumin; 1/2 teaspoon dried oregano, crushed; 1 teaspoon chili powder; 1 cup shredded cheese, cheddar or Mexican blend; 2 green onions, chopped; 3 tablespoons oil (vegetable or canola oil); 6 large flour tortillas; Salsa; Sour cream; Guacamole

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Oh, if you love a crispy, cheesy, and ridiculously satisfying meal, this Chicken Chimichangas Recipe is going to be your new best friend in the kitchen. I remember the first time I tried making these—I was hooked immediately! The crunchy tortilla shells filled with savory, spiced chicken and beans make for a fun and filling meal any day of the week.

These chimichangas work beautifully for casual weeknight dinners or even when you want to impress friends with minimal fuss. Plus, they reheat like a charm, which is perfect for busy days or when you want leftovers that taste just as good as fresh. Trust me, once you try this Chicken Chimichangas Recipe, it’ll become a staple in your recipe rotation too!

Ingredients You’ll Need

Every ingredient in this Chicken Chimichangas Recipe has a role that brings the flavor together perfectly: tender chicken, seasoned refried beans, and melty cheese wrapped inside a crispy tortilla. When shopping, try to pick your favorite salsa to really customize the taste just how you love it.

Cooked chicken: Use leftover roasted chicken or rotisserie chicken for quick prep and great flavor.
Refried beans: This adds a creamy texture and richness, making the filling extra hearty.
Salsa: Whatever kind you prefer—mild, medium, or hot—this will really punch up the flavor.
Cumin: The earthiness here is key to that classic southwestern taste.
Dried oregano: Crushed oregano adds a subtle herbiness without overpowering the filling.
Chili powder: For a little smoky depth, but adjust to your heat preference.
Shredded cheese: Cheddar or a Mexican blend both melt beautifully and add creaminess.
Green onions: Freshness and a bit of crunch make these a nice touch mixed in.
Oil for frying: Vegetable or canola oil works well for achieving that perfect golden crust.
Large flour tortillas: Big enough to wrap everything snugly and crisp up nicely.
Toppings (optional): Salsa, sour cream, and guacamole—because, why not? They take it over the top!

Variations

I like to switch things up depending on the mood or what’s in my pantry—this recipe is super flexible, so feel free to make it your own. Playing around with ingredients makes each batch feel fresh and exciting.

Vegetarian version: Swap out chicken with sautéed mushrooms or roasted veggies—I’ve tried this, and it’s surprisingly satisfying!
Spice it up: Add diced jalapeños or use a spicier salsa for a bit more kick if that’s your jam.
Cheese options: Try pepper jack for a little extra zest or queso fresco for a milder touch.
Baking instead of frying: For a healthier version, bake your chimichangas—I’ve found they still turn out crispy with a drizzle of oil.

How to Make Chicken Chimichangas Recipe

Step 1: Mix Your Flavorful Filling

Start by combining your cooked chicken, refried beans, salsa, cumin, oregano, chili powder, cheese, and chopped green onions in a bowl. Make sure everything is mixed thoroughly so each bite has that balanced flavor. I like to taste the filling here and adjust seasonings if needed—adding a pinch more chili powder if I want a bit more heat.

Step 2: Assemble the Chimichangas

Lay out your large flour tortillas on a clean surface and spoon an even amount of filling into the center of each. Don’t overfill—trust me, fewer leaks mean easier frying. Fold the sides over the filling, then roll it up tightly from one end to seal everything inside.

Step 3: Fry Until Golden and Crispy

Heat your oil in a deep pan over medium-high heat—around 3 tablespoons should do. Once hot (test by dropping a small piece of tortilla in; it should sizzle immediately), carefully place your chimichangas seam side down. Fry them turning gently until all sides are beautifully golden and crisp—about 3-4 minutes each side. Keep an eye on the heat so they don’t burn.

Step 4: Drain and Rest

Once cooked, transfer chimichangas to a paper towel-lined plate to soak up any excess oil. Let them rest for a couple of minutes before slicing, so the filling firms up just enough—you won’t burn your mouth, promise!

How to Serve Chicken Chimichangas Recipe

Chicken Chimichangas Recipe - Recipe Image

Garnishes

I love topping my chimichangas with fresh salsa, a dollop of cool sour cream, and a scoop of creamy guacamole. It balances out that crispy-fried goodness perfectly. Add some chopped cilantro or a squeeze of lime if you want an extra fresh zing—it’s simple but brings everything alive!

Side Dishes

A quick side salad or Mexican rice pairs wonderfully here. I often whip up some seasoned rice or a simple corn salad to keep things easy and well-rounded. Refried beans alongside are always a winner too if you want more beans in your meal.

Creative Ways to Present

For a fun twist at parties, I like to cut the chimichangas into bite-sized pinwheels and serve with mini dipping bowls of salsa and guacamole. It’s such a crowd-pleaser and gives a cool finger-food vibe. Perfect for game days or casual get-togethers!

Make Ahead and Storage

Storing Leftovers

I store leftover chimichangas in an airtight container in the fridge for up to 3 days. They stay surprisingly tasty and only need a quick reheat to bring back their crispiness. Just make sure they’re cooled completely before storing to avoid sogginess.

Freezing

If I want to prep ahead, I freeze uncooked chimichangas wrapped tightly in foil and placed in a freezer bag. When I’m ready to eat, I just bake them from frozen—takes a bit longer but still so good. It’s a lifesaver on busy nights when you want a no-fuss meal.

Reheating

To reheat and keep them crispy, I warm leftover chimichangas in a hot oven (about 375°F) for 10-15 minutes instead of the microwave. This way, the outside stays crunchy and the inside warms evenly. Microwaving tends to make them a bit soggy—I’ve learned the hard way!

FAQs

Can I bake chicken chimichangas instead of frying?

Yes! Baking is a great alternative if you prefer a lighter option. Just brush your assembled chimichangas with oil or cooking spray, place on a baking sheet, and bake at 400°F for about 20-25 minutes until crispy and golden, turning halfway through for even cooking.
What type of chicken is best for chimichangas?

Leftover shredded rotisserie or grilled chicken works perfectly here. You want cooked chicken that’s already tender so it blends well with the beans and seasonings. If starting from raw, just roast or poach it before using.
Can I make chicken chimichangas gluten-free?

Absolutely! Use large gluten-free tortillas, which are widely available now. Make sure your refried beans and seasonings are gluten-free too. The cooking process remains the same.
How do I prevent chimichangas from leaking while frying?

The key is not overfilling and folding the tortilla tightly, sealing the edges well. You can even use a little water or beaten egg on the edges to help them stick better. Fry seam side down first to “seal” them in place while cooking.
What can I serve as toppings for chicken chimichangas?

Classic toppings include salsa, sour cream, guacamole, diced tomatoes, chopped cilantro, and sliced jalapeños. A squeeze of lime juice brightens things up nicely too. Choose whatever you love!

Final Thoughts

I can’t recommend this Chicken Chimichangas Recipe enough—it’s one of those dishes that’s easy to make, packs amazing flavor, and always leaves everyone asking for seconds. Whether you’re new to Mexican-inspired cooking or a longtime fan, these chimichangas bring comfort food vibes in the most delicious way. Give it a try, and I’m sure it’ll become one of your favorite go-to meals too!