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I’ve always been drawn to dishes that deliver big flavors and satisfy hungry appetites and these Chicken Chimichangas hit the spot every time. Crispy on the outside, tender and cheesy on the inside, they’re a hands-on meal that feels festive yet comes together with minimal fuss.

Chicken Chimichangas

I fill warm flour tortillas with a spiced, shredded chicken and green chile mixture, top them with Monterey Jack cheese, and then either bake or fry until golden and crisp. In under an hour (including prep), I’m enjoying indulgent chimichangas that taste like they belong in a Tex-Mex restaurant—right from my kitchen.

Why You’ll Love This Recipe

I love how versatile these chimichangas are: I can choose a lighter baked version or go all out with classic frying. The spiced chicken filling is simple to make, and warming the tortillas makes assembly a breeze. Every bite delivers a satisfying crunch followed by a creamy, savory center. Plus, they’re perfect for customizing—toss in black beans, switch up the cheese, or top with all my favorite salsas and guacamole.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 to 2 cups vegetable oil, divided

  • Chicken Filling

    • ½ cup diced white onion

    • 2 teaspoons minced garlic

    • ½ tablespoon chili powder

    • ¼ teaspoon dried oregano

    • ½ teaspoon ground cumin

    • 4 cups cooked, shredded chicken (a rotisserie chicken works perfectly)

    • 1 teaspoon salt

    • ½ teaspoon black pepper

    • 1 can (4 ounces) diced green chilies

    • 8 (burrito-size) flour tortillas, warmed

    • 2 cups shredded Monterey Jack cheese

  • Toppings (optional)

    • Salsa

    • Sour cream

    • Guacamole

    • Pico de gallo

    • Shredded lettuce

Directions

  1. Prepare for frying or baking:

    • Fried version: In a large, heavy-bottomed skillet or cast-iron pan, pour 1–2 cups vegetable oil to a depth of about 2 inches. Heat over medium until it registers 375°F on a thermometer.

    • Baked version: Preheat oven to 375°F. Grease a large baking sheet with nonstick spray.

  2. Make the chicken filling:

    • In a separate skillet, heat 2 tablespoons of oil over medium-high heat. Add diced onion and cook until it softens, about 3 minutes.

    • Stir in garlic, chili powder, oregano, and cumin; cook until fragrant, about 1 minute.

    • Add shredded chicken, salt, pepper, and diced green chilies. Cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat.

  3. Assemble chimichangas:

    • Warm tortillas in the microwave or on a dry skillet until flexible.

    • Spoon about ½ cup of the chicken filling onto the center of each tortilla.

    • Sprinkle each with 3 tablespoons of Monterey Jack cheese.

    • Fold the sides of the tortilla over the filling, then roll up from the bottom, tucking the seam underneath.

  4. Cook chimichangas:

    • Fried: Using tongs, carefully lower chimichangas seam-side down into hot oil. Fry 1–2 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.

    • Baked: Place chimichangas seam-side down on the prepared baking sheet. Lightly spray tops with nonstick spray. Bake for 20–30 minutes, until golden brown, turning once halfway through.

  5. Serve:

    • Let the chimichangas rest for 2–3 minutes. Top with salsa, sour cream, guacamole, pico de gallo, or shredded lettuce as desired.

Servings and timing

  • Yield: 8 chimichangas

  • Prep Time: 15 minutes

  • Cook Time:

    • Fried version: 10 minutes total

    • Baked version: 20–30 minutes

  • Total Time: Approximately 45 minutes (including resting)

Variations

  • Black Bean & Corn: Stir 1 cup drained black beans and ½ cup frozen corn into the chicken filling.

  • Spicy Jalapeño: Add ½ cup diced pickled jalapeños or 1 teaspoon cayenne pepper to the filling for extra heat.

  • Cheese Trio: Use a mix of Monterey Jack, sharp cheddar, and queso fresco.

  • Whole Wheat Tortillas: Substitute whole wheat or spinach tortillas for added fiber and color.

  • Chicken & Rice: Mix 1 cup cooked rice into the filling for a heartier chimichanga.

storage/reheating

I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a foil-lined baking sheet and warm in a 350°F oven for 10–12 minutes, or I pop individual portions in the air fryer at 350°F for 5–7 minutes until heated through and crispy again.

FAQs

How can I keep chimichangas from unrolling when frying?

I make sure to tuck the seam tightly underneath and use tongs to hold each chimichanga in place for the first 10–15 seconds of frying until it seals shut.

Can I use chicken thighs instead of shredded rotisserie chicken?

Absolutely. I dice or shred cooked thighs and follow the same seasoning steps—dark meat adds extra richness.

What’s the best way to make these ahead of time?

I assemble chimichangas, place them seam-side down on a tray, cover, and refrigerate for up to 8 hours. When ready, I bake or fry, adding a few minutes to the cook time if they go in cold.

Can I air fry chimichangas instead of deep-frying?

Yes! I spray each chimichanga lightly with oil, air fry at 375°F for 8–10 minutes, turning halfway for even crispness.

What toppings do you recommend?

I love a drizzle of salsa verde, a dollop of sour cream, fresh guacamole, and a sprinkle of cilantro. A squeeze of lime brightens every bite.

Conclusion

I can’t resist the satisfying crunch and melty filling of these Chicken Chimichangas. Whether I’m craving a quick baked version or indulging in classic frying, they’re a guaranteed crowd-pleaser that transforms weeknight dinner into a fiesta.

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Chicken Chimichangas

Chicken Chimichangas

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  • Author: Evee
  • Total Time: Approximately 45 minutes
  • Yield: 8 chimichangas
  • Diet: Halal
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Description

Crispy, golden chimichangas filled with spiced shredded chicken, melted Monterey Jack, and green chiles—fried or baked for a Tex-Mex feast with minimal fuss.

Ingredients

1–2 cups vegetable oil, divided (for frying or greasing)

½ cup diced white onion

2 teaspoons minced garlic

½ tablespoon chili powder

¼ teaspoon dried oregano

½ teaspoon ground cumin

4 cups cooked, shredded chicken (rotisserie works well)

1 teaspoon salt

½ teaspoon black pepper

1 can (4 oz) diced green chilies, drained

8 burrito-size flour tortillas, warmed

2 cups shredded Monterey Jack cheese

Optional toppings: salsa, sour cream, guacamole, pico de gallo, shredded lettuce

Instructions

  1. Prepare cooking vessel: For frying, pour 1–2 cups oil into a heavy skillet to a 2″ depth and heat to 375 °F; for baking, preheat oven to 375 °F and grease a baking sheet.
  2. Sauté aromatics: In a separate skillet, heat 2 Tbsp oil over medium-high, cook onion 3 min until soft, then add garlic, chili powder, oregano, and cumin; cook 1 min until fragrant.
  3. Build filling: Stir in shredded chicken, salt, pepper, and green chiles; cook 5 min until heated through, then remove from heat.
  4. Warm tortillas: Microwave or dry-skillet each tortilla until pliable.
  5. Assemble chimichangas: Place ~½ cup filling in center of each tortilla, top with 3 Tbsp cheese, fold sides in, then roll tightly seam-side down.
  6. Cook – fried: Carefully lower seam-side down into hot oil; fry 1–2 min per side until golden. Drain on paper towels.
  7. Cook – baked: Arrange seam-side down on sheet pan, spray tops lightly with oil, bake 20–30 min, turning once halfway, until crisp and golden.
  8. Air-fryer option: Spray chimichangas lightly, air-fry at 375 °F for 8–10 min, turning halfway.
  9. Rest & serve: Let rest 2–3 min, then top with desired salsa, sour cream, guacamole, pico, or lettuce.

Notes

Sealing Tip: Tuck seams tightly and hold with tongs for 10 sec when frying to prevent unrolling.

Make-Ahead: Assemble and refrigerate (covered) up to 8 hrs; add 2–3 min to cook time if chilled.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat in 350 °F oven for 10–12 min or in air fryer 5–7 min.

Black Bean & Corn: Stir in 1 cup drained black beans and ½ cup frozen corn to the filling for extra heartiness.

Spicy Jalapeño: Add ½ cup diced pickled jalapeños or 1 tsp cayenne to the filling for heat.

Cheese Trio: Use a mix of Monterey Jack, sharp cheddar, and queso fresco.

Whole Wheat: Swap in whole wheat or spinach tortillas for added nutrition.

Chicken & Rice: Mix 1 cup cooked rice into the filling for a more substantial meal.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (fried) or 20–30 minutes (baked)
  • Category: Main Course
  • Method: Fry or Bake
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 75 mg

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