Chicken Chimichangas Recipe

Sink your teeth into these golden, crispy Chicken Chimichangas—flour tortillas packed with savory chicken, creamy refried beans, gooey cheese, zesty salsa, and a hint of spice. Whether you bake or pan-fry them, this recipe brings the irresistibly crunchy, flavor-packed Tex-Mex classic right to your kitchen!

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Ingredients You’ll Need

Let’s talk about what goes inside these Chicken Chimichangas! Each ingredient plays a starring role—from the tender chicken to the punchy salsa—creating layers of flavor, satisfying texture, and that signature golden crust.

• Cooked chicken (2 cups): Shredded or chopped, this is the hearty base—use leftover rotisserie, poached breasts, or thighs for flavor and convenience.
• Refried beans (1 can): They bring a creamy texture, helping everything hold together and adding a savory richness to each bite.
• Salsa (1/2 cup): Your favorite style—chunky, mild, or spicy—gives juicy bursts of flavor and subtle heat.
• Cumin (1 teaspoon): Warm, earthy, and totally essential for that classic Tex-Mex aroma.
• Dried oregano (1/2 teaspoon, crushed): Herbaceous depth that lifts the overall flavor.
• Chili powder (1 teaspoon): Just the right amount of spice to tie everything together.
• Shredded cheese (1 cup): Melty cheddar or Mexican blend makes the filling ooey-gooey and irresistible.
• Green onions (2, chopped): Fresh, vibrant pops of color and crunch.
• Large flour tortillas (6): Sturdy enough to wrap and crisp to perfection in the oven or skillet.
• Oil (3 tablespoons): For that golden finish—either vegetable or canola will do the trick.
• Salsa, sour cream, and guacamole (for topping): Totally optional, but highly recommended for next-level deliciousness!

Variations

One of the greatest things about Chicken Chimichangas is how flexible this recipe can be. You can totally make them your own—adjust the spice, switch up the fillings, or cater to different dietary needs with ease.

• Vegetarian: Skip the chicken and load up on extra beans, sautéed bell peppers, and more cheese for an incredible meatless version.
• Switch up the protein: Try pulled pork, shredded beef, or seasoned ground turkey for a whole new spin on the classic.
• Spicy twist: Add chopped jalapeños, a sprinkle of hot sauce, or pepper jack cheese for extra heat.
• Whole wheat tortillas: Use whole wheat wraps for extra fiber and a nuttier flavor.

How to Make Chicken Chimichangas

Step 1: Cook & Prep the Chicken

If you’re starting with raw chicken, cook it in a frying pan until it’s tender and the juices run clear—no pink allowed! Let it rest for a few minutes so all those flavorful juices stay inside, then chop or shred the chicken into bite-sized pieces.

Step 2: Mix the Filling

In a large mixing bowl, combine the cooked chicken, refried beans, cheese, salsa, spices, and green onions. Stir it all together until the ingredients are evenly mixed and the scent makes your mouth water!

Step 3: Fill and Roll the Chimichangas

Lay out each tortilla and add about 1/2 cup of the chicken mixture to the center. Fold the shorter sides over the filling, then roll it up burrito-style, tucking in the ends so everything stays snug inside.

Step 4: Bake or Pan-Fry for Ultimate Crunch

For a lighter version, brush the rolled chimichangas with a bit of oil and bake at 400°F for about 25 minutes, until golden and crisp. If you’re after deep-fried flavor, heat oil in a skillet and cook each chimichanga seam-side down, turning every 20–30 seconds to get a delectable, golden crust on all sides.

Step 5: Top and Serve

Serve your piping-hot Chicken Chimichangas straight away, with generous dollops of salsa, sour cream, and guacamole on top. Get ready for major flavor fireworks at your table!

How to Serve Chicken Chimichangas

Garnishes

Go all out with classic toppings—think fresh salsa, creamy dollops of sour cream, smooth guacamole, and a sprinkle of chopped cilantro or green onions. A handful of shredded lettuce or diced tomatoes adds a fresh crunch and eye-popping color to your Chicken Chimichangas.

Side Dishes

Pair your chimichangas with a scoop of Mexican rice, a hearty spoonful of black beans, or even a bright corn salad for a classic Tex-Mex spread. Chips and salsa on the side make it a true fiesta—you really can’t go wrong!

Creative Ways to Present

Slice your Chicken Chimichangas in half to reveal that beautiful, melty filling—arrange them on a big platter with little bowls of different sauces, or serve mini versions as eye-catching appetizers at your next gathering. For a fun twist, load them with extra toppings in a “build-your-own” style for family or crowd-pleasing fun.

Make Ahead and Storage

Storing Leftovers

Let leftover Chicken Chimichangas cool to room temperature, then wrap them snuggly in foil or place in an airtight container. They’ll stay fresh and flavorful in the fridge for up to three days—perfect for lunch the next day!

Freezing

Chicken Chimichangas freeze like a dream! Just wrap each one tightly in foil or plastic wrap, pop them in a freezer bag, and store for up to two months. No need to thaw before reheating—just add a few extra minutes to your warming method and you’re set.

Reheating

Reheat baked or fried chimichangas in a 350°F oven until hot and crispy (about 15–20 minutes); this keeps the shell nicely crisp. For a quick fix, use the microwave but be warned: you’ll lose some crunch. For best results, skip the microwave and stick with the oven or an air fryer!

FAQs

Final Thoughts

There’s just something magical about sharing a plate of fresh, crunchy Chicken Chimichangas with people you love. Give this recipe a try—it’s easy, so satisfying, and guaranteed to bring smiles all around the table. Don’t be surprised if it becomes a new favorite in your home, too!

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