Chicken Chimichangas

Why You’ll Love This Recipe

Chicken Chimichangas are a delicious, crispy, and satisfying meal filled with flavorful shredded chicken, Monterey Jack cheese, and a blend of savory spices. These chimichangas can be made either baked or fried, giving you the option to enjoy a lighter, crispy version or an indulgently fried treat. Perfect for a family dinner, these chimichangas are guaranteed to impress with their flavor and texture.

Ingredients

For the Chicken Filling:

• 1/2 cup diced white onion

• 2 teaspoons minced garlic

• 1/2 tablespoon chili powder

• 1/4 teaspoon oregano

• 1/2 teaspoon ground cumin

• 4 cups cooked, shredded chicken (rotisserie chicken works great)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 can (4 ounces) diced green chilies

• 8 burrito-size flour tortillas, warmed

• 2 cups shredded Monterey Jack cheese

For Frying:

• 1 to 2 cups vegetable oil, divided

For Toppings:

• Salsa, sour cream, guacamole, pico de gallo, lettuce, etc.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Fried Version:

1. Heat oil: In a large, cast iron or heavy-bottomed skillet, heat enough vegetable oil to fill the pan 2 inches deep. Heat over low to medium heat to reach about 375°F (190°C).

2. Cook the filling: In a separate skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add diced onions and cook until softened, then add garlic, chili powder, oregano, and cumin. Stir for about a minute, then add the shredded chicken, salt, pepper, and green chilies. Stir to combine and heat for about 5 minutes. Remove from heat.

3. Assemble chimichangas: Warm the tortillas and add 1/2 cup of the chicken mixture and 3 tablespoons of shredded cheese to the center of each. Fold the sides, then roll up the tortilla tightly.

4. Fry: Carefully lower each chimichanga, seam side down, into the hot oil. Fry for 1–2 minutes on each side, until golden brown. Remove and drain on paper towels.

For the Baked Version:

1. Preheat the oven: Set the oven to 375°F (190°C) and grease a large baking sheet with nonstick spray.

2. Assemble chimichangas: Follow the same steps for filling and rolling the tortillas as for the fried version.

3. Bake: Place the rolled chimichangas on the prepared baking sheet, seam side down. Spray the tops with non-stick spray. Bake for 20–30 minutes, or until golden brown.

Serve:

Top with your favorite toppings, like salsa, sour cream, guacamole, and pico de gallo. Enjoy!

Servings and Timing

• Servings: 8 chimichangas

• Prep time: 15 minutes

• Cook time: 20-30 minutes (depending on the method)

• Total time: 45 minutes

Variations

• Meat options: Substitute chicken with shredded beef, ground beef, or even sweet pork for a different flavor.

• Cheese options: Use a mix of Monterey Jack, cheddar, or pepper jack cheese for a spicier kick.

• Vegetarian option: Skip the meat and use beans, corn, and extra vegetables for a hearty vegetarian version.

Storage/Reheating

• Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.

FAQs

Can I make these ahead of time?

Yes, you can assemble the chimichangas ahead of time and store them in the refrigerator. Just bake or fry them when you’re ready to serve.

Can I make these gluten-free?

Yes, you can use gluten-free tortillas for a gluten-free version of this recipe.

Can I freeze these?

Yes, you can freeze the assembled but unbaked chimichangas for up to 2 months. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.

What can I serve with chimichangas?

Chimichangas are great with Mexican sides like rice, beans, or a simple salad. They also pair perfectly with a cold margarita or a refreshing agua fresca.

Conclusion

These Chicken Chimichangas are a fantastic and flavorful dish that can be customized to suit your tastes. Whether you choose the crispy fried version or a lighter baked option, they are always packed with delicious chicken, cheese, and spices. Perfect for family dinners or casual gatherings, these chimichangas are a crowd-pleaser that everyone will love!

Chicken Chimichangas

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20–30 minutes (depending on the method)
• Total Time: 45 minutes
• Yield: 8 chimichangas
• Category: Main Dish, Mexican, Comfort Food
• Method: Baking, Frying
• Cuisine: Mexican, Tex-Mex

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Description

Chicken Chimichangas are a crispy, savory Mexican dish filled with flavorful shredded chicken, melted Monterey Jack cheese, and aromatic spices. Whether you prefer the indulgent fried version or the lighter baked version, these chimichangas are perfect for family dinners, casual gatherings, or a flavorful weeknight meal. Customize with your favorite toppings for a delicious, satisfying treat.

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Ingredients

For the Chicken Filling:

½ cup diced white onion

2 teaspoons minced garlic

½ tablespoon chili powder

¼ teaspoon oregano

½ teaspoon ground cumin

4 cups cooked, shredded chicken (rotisserie chicken works great)

1 teaspoon salt

½ teaspoon pepper

1 can (4 ounces) diced green chilies

8 burrito-size flour tortillas, warmed

2 cups shredded Monterey Jack cheese

For Frying:

1 to 2 cups vegetable oil, divided

For Toppings:

Salsa, sour cream, guacamole, pico de gallo, lettuce, etc.

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Instructions

For the Fried Version:

1. Heat oil: In a large cast iron or heavy-bottomed skillet, heat enough vegetable oil to fill the pan 2 inches deep. Heat over low to medium heat to reach about 375°F (190°C).

2. Cook the filling: In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onions and cook until softened. Add garlic, chili powder, oregano, and cumin. Stir for about 1 minute, then add the shredded chicken, salt, pepper, and green chilies. Stir to combine and heat for about 5 minutes. Remove from heat.

3. Assemble chimichangas: Warm the tortillas and add ½ cup of the chicken mixture and 3 tablespoons of shredded cheese to the center of each. Fold the sides, then roll up the tortilla tightly.

4. Fry: Carefully lower each chimichanga, seam side down, into the hot oil. Fry for 1–2 minutes on each side until golden brown. Remove and drain on paper towels.

For the Baked Version:

1. Preheat the oven: Set the oven to 375°F (190°C) and grease a large baking sheet with nonstick spray.

2. Assemble chimichangas: Follow the same steps for filling and rolling the tortillas as for the fried version.

3. Bake: Place the rolled chimichangas on the prepared baking sheet, seam side down. Spray the tops with non-stick spray. Bake for 20–30 minutes, or until golden brown.

Serve:
Top with your favorite toppings like salsa, sour cream, guacamole, and pico de gallo. Enjoy!

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Notes

Cheese options: Use a mix of Monterey Jack, cheddar, or pepper jack cheese for a spicier kick.

Vegetarian option: Skip the meat and use beans, corn, and extra vegetables for a hearty vegetarian version.