Delicious Homemade Chicken Chimichangas Recipe
If you’re craving crispy, golden perfection wrapped around a savory chicken and cheese filling, then this homemade chicken chimichangas recipe is for you. Whether you fry, bake, or air-fry, these chimichangas deliver restaurant-quality flavor right from your own kitchen. Plus, they’re easy to make and perfect for family dinners, game nights, or meal prep.
Why You’ll Love This Recipe
These chicken chimichangas strike the perfect balance between indulgence and convenience. With a mouthwatering filling made from shredded chicken, melted cheese, green chiles, and warm spices, every bite is a fiesta of flavors. Not to mention, you can choose to fry them for that classic crunch, bake them for a healthier option, or air-fry for quick, crispy results with less oil.
This recipe is also highly customizable — swap in your favorite toppings or adjust the spice level to suit your taste. Whether you’re a seasoned home cook or a beginner, these chimichangas are simple, satisfying, and sure to become a family favorite.
Ingredients
Here’s what you’ll need:
- 1/2 cup salsa – Medium for more kick (we love Mateo’s brand).
- 1/2 cup sour cream
- 1/2 cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon each ground cumin, garlic powder
- 1/2 teaspoon each onion powder, smoked paprika, dried oregano, salt
- 3 cups shredded cooked chicken – Rotisserie chicken works perfectly.
- 1 cup freshly shredded Monterrey Jack cheese (use the small holes on the grater).
- 1 cup freshly shredded sharp cheddar cheese (small holes).
- 6 burrito-sized flour tortillas
- Vegetable oil (if frying)
Optional Toppings
- Chipotle Sauce
- Pico de Gallo
- Cilantro
- Guacamole or avocado
Kitchen Equipment
- Large mixing bowl
- Spoon or spatula for mixing
- Microwave (optional, for softening tortillas)
- Baking sheet with foil and rack (for baking)
- Air fryer (optional)
- Medium skillet or deep fryer (for frying)
- Cooling rack with paper towels (for draining after frying)
- Toothpicks (for securing the chimichangas)
Instructions
1. Preheat (If Baking)
- Preheat your oven to 400°F.
2. Make the Filling
- In a large bowl, combine salsa, sour cream, refried beans, green chiles, and all spices. Stir in the shredded chicken and cheeses.
3. Warm the Tortillas (Optional)
- Stack tortillas and cover with a damp paper towel. Microwave for 30 seconds to make them more pliable.
4. Assemble
- Divide the filling evenly between the tortillas, about ½ cup per tortilla. Place the filling in the center, leaving a few inches on each side.
- Fold in the edges next to the filling, fold up the bottom, then tightly roll from the bottom, burrito-style.
- Secure the seam with a few toothpicks inserted diagonally.
5. Cook
To Fry:
- Heat 1/2 inch of oil in a medium skillet or deep fryer to 360-380°F.
- Fry two chimichangas at a time for about 3 minutes per side, until golden and crispy.
- Transfer to a cooling rack lined with paper towels to drain excess oil.
To Air Fry:
- Spray chimichangas with olive oil.
- Place seam-side down in the air fryer basket without touching.
- Air fry at 375°F for 5-6 minutes, flip, and air fry for 4-5 minutes on the other side.
To Bake:
- Line a baking sheet with foil and place a baking rack on top.
- Bake for 18-20 minutes at 400°F, broiling for extra crispiness. Flip and broil the other side to golden perfection.
6. Serve
- Garnish with your favorite toppings like chipotle crema, guacamole, or pico de gallo. Enjoy!
Storage Tips
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or oven at 375°F for 5-7 minutes to keep them crispy.
For longer storage, freeze them individually wrapped in foil or plastic wrap, and place in a freezer-safe container. Reheat straight from frozen in the oven or air fryer for best results.
Recipe Variations and Swaps
- Vegetarian Option: Swap the chicken for black beans, corn, and diced bell peppers.
- Beefy Twist: Replace chicken with seasoned ground beef or shredded beef.
- Extra Heat: Add diced jalapeños to the filling or use hot salsa.
- Cheese Options: Try Pepper Jack or Colby Jack for a different flavor.
Pairing Suggestions
- Serve with Mexican rice and refried beans for a complete meal.
- Pair with a crisp Mexican lager or a refreshing margarita.
- For a lighter option, add a fresh green salad with lime vinaigrette.
FAQ
Can I make these ahead of time? Yes! Assemble the chimichangas, wrap tightly, and refrigerate for up to 24 hours before cooking.
What if my tortillas crack? Warm the tortillas before rolling to make them more pliable and less likely to break.
Can I use corn tortillas? Flour tortillas work best for chimichangas, as they’re more pliable and crisp up beautifully.
Conclusion
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