These chicken chimichangas are one of those crispy, comforting dinners we love to make as a team on a busy night. A golden, crunchy shell wrapped around seasoned chicken and gooey cheese, which for us is exactly what real food for real life is all about.
Chicken chimichangas are crispy on the outside and stuffed with deliciously seasoned chicken on the inside, which melds together with melted, gooey Oaxaca and Monterey Jack cheese. Easy to prepare and perfect for a weeknight meal, these chicken chimichangas bring together warm spices and rich cheese in a comforting dish that everyone will love. Best of all, they can be customized with your choice of toppings.
What makes these chicken chimichangas so good is the crispy shell. Pan frying the rolled tortillas until golden gives that signature crunch around the cheesy filling.
Watch the Recipe Video
Watch how this chicken chimichangas comes together, step by step.
Why You Will Love This Chicken Chimichangas
- Crispy and golden. A crunchy shell around a cheesy filling.
- Cheesy and gooey. Melted Oaxaca and Monterey Jack.
- Easy weeknight meal. Simple to prepare any night.
- Comforting and flavorful. Warm spices in every bite.
- Customizable. Top with all your favorites.
What Makes This Chicken Chimichangas So Good
A chimichanga is a deep fried burrito, a Tex Mex favorite of a filled flour tortilla fried until crisp and golden.
Two melty cheeses make it rich. Monterey Jack and Oaxaca melt together into a gooey, stretchy filling.
Warm spices season the chicken. Chili powder, cumin, and paprika give the filling bold, comforting flavor.
Stretchy Oaxaca cheese, the mild, melty Mexican cheese often compared to mozzarella, gives these chimichangas their gooey center.
Optional Pro Tip: Crispy and Sealed
Roll them tightly. A snug roll keeps the filling sealed in while frying.
Fry seam side down first. This seals the chimichanga so it holds together.
Tips for the Best Chicken Chimichangas
- Use rotisserie chicken. A great shortcut for the filling.
- Do not overfill. Too much filling makes them hard to roll.
- Roll tightly. A snug roll keeps everything sealed in.
- Fry seam side down first. To seal the chimichanga.
- Use medium heat. So the shell crisps without burning.
- Drain on paper towels. To remove excess oil.
- Warm the tortillas. Pliable tortillas roll without cracking.
- Serve right away. They are crispiest fresh and hot.
Variations and Add Ins
These chicken chimichangas are easy to customize.
- Bake them. Brush with oil and bake at 400 F until crisp.
- Air fry them. For a lighter, crispy shell.
- Use a different cheese. A Mexican blend or pepper jack.
- Make them spicier. Add diced jalapenos to the filling.
- Add rice. A little cooked rice stretches the filling.
- Use red salsa. In place of the salsa verde.
- Add corn. Sweet corn stirs right into the filling.
- Top them generously. Guacamole, sour cream, and salsa.
How to Store and Reheat
Store leftover chicken chimichangas in an airtight container in the refrigerator for up to three days. They are best stored without the fresh toppings, which are added when serving.
Reheat in a 375 F oven or air fryer to crisp the shells back up, rather than the microwave, which can make them soft. Add fresh toppings after reheating.
Serving Suggestions for Chicken Chimichangas
These chicken chimichangas are a hearty meal on their own, and they shine with a spread of toppings. Pile on guacamole, sour cream, salsa, and fresh cilantro.
They pair beautifully with Mexican rice, refried beans, or a fresh green salad. Chips and salsa or a Mexican street corn salad make great sides.
For a fresh finish, top each chimichanga with a dollop of guacamole and sour cream, a spoonful of salsa, and a scatter of chopped cilantro, with lime wedges alongside.
- With guacamole and sour cream. Classic chimichanga toppings.
- With Mexican rice. And refried beans.
- With a green salad. A fresh, light balance.
- With salsa and cilantro. A bright, fresh finish.
For another Mexican favorite to round out your menu, our sweet potato enchiladas are a great one to try.
Frequently Asked Questions
What is a chimichanga?
A chimichanga is a deep fried burrito, a Tex Mex favorite made by filling a flour tortilla, rolling it up, and frying it until the shell is crispy and golden.
What is the best chicken to use?
Cooked, shredded chicken works perfectly. Rotisserie chicken is a great shortcut, or use any leftover cooked chicken you have on hand.
Can I bake or air fry them?
Yes. Brush them with oil and bake at 400 F or air fry until crisp and golden for a lighter version with less oil.
How do I keep them from unrolling?
Do not overfill them, roll them tightly, and place them seam side down first so the seam seals as it fries.
What cheese is best?
Oaxaca and Monterey Jack melt beautifully into a gooey filling. A Mexican blend or pepper jack also works well.
Can I make them ahead of time?
You can prepare the filling ahead and refrigerate it, then assemble and fry when ready. Fried chimichangas are best enjoyed fresh and crispy.
How do I reheat leftovers?
Reheat them in a 375 F oven or air fryer to re crisp the shells, rather than the microwave, which can make them soft.
What toppings go on chimichangas?
Guacamole, sour cream, salsa, pico de gallo, and fresh cilantro are all classic. A drizzle of cheese sauce is delicious too.
Can I use corn tortillas?
Flour tortillas are traditional and roll best for chimichangas. Corn tortillas tend to crack and are harder to fold and fry.
What should I serve with them?
Mexican rice, refried beans, a green salad, chips and salsa, or a street corn salad all pair wonderfully.
Crispy, Cheesy, and Irresistible
These chicken chimichangas wrap seasoned shredded chicken and gooey melted Oaxaca and Monterey Jack cheese in a flour tortilla, fried until golden and crispy. Topped with guacamole, sour cream, and salsa, they are pure comfort food.
Easy enough for a weeknight and impressive enough for guests, they are a guaranteed crowd pleaser. Once you try them, these chicken chimichangas are sure to become a favorite.
Craving more comforting favorites? Our healthy orange chicken is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chicken Chimichangas
Ingredients
Equipment
Method
- Heat 1 tablespoon avocado oil in a skillet over medium heat.
- Add the diced onion and saute until softened.
- Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper, then stir and cook until combined.
- Place the chicken mixture in a bowl, then add the salsa verde, Monterey Jack cheese, and Oaxaca cheese.
- Stir until the cheese starts to melt, then add the lime juice.
- Lay a flour tortilla flat and spread 1/4 cup refried beans in the center.
- Add about 1/4 of the chicken and cheese mixture, then fold in the sides of the tortilla and roll it up tightly.
- In a skillet, heat a thin layer of avocado oil over medium heat.
- Place each chimichanga seam side down in the skillet and cook for about 2 to 3 minutes per side, turning as needed, until all sides are golden and crispy, adding more oil between batches if necessary.
- Serve hot with guacamole, sour cream, salsa, and fresh cilantro.
Nutrition
Notes
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