Crispy on the outside, cheesy in the middle, and loaded with tender chicken, this chicken chimichanga recipe is always a hit at my house. Instructions for pan-frying or baking. Don’t forget the toppings!
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What Is a Chimichanga?
A chimichanga is a flour tortilla wrapped around a savory filling, then fried until crisp and golden brown. Think of it as a deep-fried burrito filled with chicken, beans, cheese, or beef and served with toppings like salsa, guacamole, and sour cream.
What Is the Difference Between a Burrito and a Chimichanga?
The main difference is how they are cooked. A burrito is served soft or lightly toasted on a comal, while a chimichanga is fried in hot oil until the tortilla becomes crunchy and crisp. The fillings can be very similar, but that golden shell is what makes a chimichanga so irresistible.
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Chicken Mixture
- Shredded chicken: Rotisserie chicken, leftover chicken, or poached chicken breast all work well.
- Avocado oil: For frying, substitute any neutral-flavored oil
- Green onions: aka scallions for the chicken filling or substitute minced white onion.
- Green chiles: Add mild chile flavor and moisture. Find them in the Mexican food aisle.
- Refried beans: Make the filling creamy and help hold everything together. Mashed pinto beans are a good swap.
- Taco seasoning: Adds quick, savory spice. Use chili powder, cumin, and garlic powder instead.
- Cheddar and Monterey Jack: Cheddar adds flavor, while Monterey Jack melts beautifully. Pepper Jack adds more heat.
- 6 large flour tortillas: I like to use the extra-large burrito tortillas that are 12-14-inches wide if you can find them.
For Serving (optional, but highly recommended)
- Pico de gallo
- Fresh guacamole
- Fresh salsa or picante sauce
- A dollop of sour cream
- Chopped cilantro
- Lime wedges
- Shredded lettuce
- Mexican rice or cilantro lime rice
- Refried beans
How To Make The Best Chicken Chimichangas
1. Make the Chicken Mixture
In a large bowl, combine the shredded chicken, green onion, green chiles, and taco seasoning.
2. Assemble the Chimichangas
Lay a tortilla flat and spoon about ½ cup of the refried beans on the bottom third of the tortilla. Top with about 1/2 cup of the chicken mixture and about 1/4 cup of each cheese. Fold sides of the tortilla in over the filling, then roll from the bottom up, tucking as you go, so the chimichangas seam-side stays closed. Place seam-side down on a plate or cookie sheet while you finish the rest.
3. Fry Until Golden Brown
Heat the vegetable oil in a large skillet or cast iron skillet over medium heat until the oil temperature reaches about 350°F. Carefully lower the chimichangas into the hot oil, seam-side down first, and fry 2–3 minutes per side until you have crispy flour tortillas that are golden brown on all sides. Work in batches so you don’t crowd the pan. Transfer to a paper towel-lined plate to drain.
4. Oven-Fried Alternative (No Deep Frying)
If you’d like to bake the chimichangas rather than frying them, heat oven to 425 degrees and lightly grease a large rimmed sheet pan. Arrange burritos seam side-down on the prepared sheet pan and brush all over with 2 tablespoons oil. Bake, turning halfway through, until filling is hot, cheese is melted and chimichangas are golden, 18 to 20 minutes.
5. Serve
Top each chimichanga with pico de gallo and a dollop of sour cream, then serve with fresh guacamole, fresh salsa and shredded lettuce, and a side of Mexican rice or cilantro lime rice and refried beans. Don’t forget the lime wedges.
How to Roll Chimichangas Without Splitting
Warm the large flour tortillas first so they bend without cracking. Add the filling to the bottom third of each tortilla, fold the sides in, then roll tightly from the bottom up.
Do not overfill them or they may split while frying. Place each chimichanga seam-side down until ready to cook.
Fried, Baked, or Air-Fried
Frying gives you the crispiest, most golden shell. Heat about an inch of vegetable oil to 350°F and fry the chimichangas seam-side down first.
For baked chimichangas, brush them with a little bit of oil and place seam-side down on a greased baking sheet. Bake at 425°F for 18-20 minutes, flipping halfway through.
For the air fryer, brush lightly with oil and cook at 375°F for 8 to 12 minutes, turning once, until golden and crisp.
Chimichanga Filling Variations
Swap the shredded chicken for shredded beef or any of these Mexican beef recipes to make a beef chimichanga. You can also add sautéed bell pepper, corn, or zucchini for a chicken and vegetable version.
For more heat, add chopped jalapeño, cayenne pepper, or Pepper Jack cheese. Keep the filling fairly dry so it stays inside the tortilla.
How to Keep the Tortillas Crisp
Do not crowd the skillet, since that lowers the oil temperature and can make the tortillas greasy. Let fried chimichangas drain on a wire rack instead of sitting too long on a paper towel-lined plate.
Serve them right away, and keep toppings like salsa, pico de gallo, and sour cream on the side until everyone is ready to eat. For a bigger spread, serve with these amazing carne asada fries.
If you’re looking for something sweet to finish the meal, our family’s favorite lime shortbread bars are always a hit or guava cheesecake for something more indulgent.
Storage and Leftovers
Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer until hot and crisp. Freeze uncooked chimichangas for up to 2 months and thaw before cooking.
FAQs
Yes. Make the filling up to 2 days ahead or assemble the chimichangas a few hours before cooking.
Place filling near the bottom edge, fold left and right sides inward over the mixture, then roll tightly from bottom to top to seal.
Enchiladas consist of filled soft corn tortillas covered in sauce, while chimichangas are stuffed flour tortillas deep-fried until golden and crispy.
Yes. Bake at 425°F for 18-20 minutes or air-fry at 375°F for 8 to 12 minutes.
The Best Homemade Chicken Chimichangas
This chicken chimichanga recipe wraps a cheesy, well-seasoned chicken filling in large flour tortillas, then fries them until crisp and golden. A baked option is included for an easier, lighter version.
Ingredients
Filling
- 3 cups shredded chicken, (rotisserie chicken, leftover chicken, or 2 poached and shredded chicken breasts all work)
- 2 green onions, sliced
- 1 (7-ounce) can diced green chiles
- 1 tablespoon taco seasoning, (or a combination of 2 3/4 teaspoons chili powder, 1/4 teaspoon cayenne pepper, and 2 teaspoons garlic powder)
- 3 cups refried beans
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
For Assembly
- 6 large (12-14 inch) flour tortillas
For Frying
- Avocado or vegetable oil , enough for about 1/3-inch of oil in a large skillet or cast iron skillet (about 1 1/2 cups)
For the Oven-Fried Method
- 2–3 tablespoons vegetable or avocado oil, for brushing
For Serving (optional but recommended)
- Pico de gallo
- Sour cream
- Fresh guacamole
- Fresh salsa or hot sauce
- Mexican rice or cilantro lime rice
- Refried beans
- shredded lettuce and lime wedges
Instructions
- Heat about 1/3 inch of the oil in a large cast iron or other skillet over medium-low heat until an instant-read thermometer registers 350 degrees. If you’d like to bake the chimichangas rather than frying them, heat oven to 425 degrees and lightly grease a large rimmed sheet pan.
- In a large bowl, combine 3 cups chicken, 2 sliced green onions, 1 can green chiles (and their liquid), and 1 tablespoon taco seasoning. Mix well.
- Working with one tortilla at a time, warm the tortilla in a hot dry pan or comal so it doesn't crack. Spread 1/2 cup refried beans just below the center in the shape of a rectangle, leaving a 2-inch border on the left, right and bottom sides. Arrange a heaping 1/2 cup chicken mixture on the beans, then top with 1/4 cup of each cheese. Fold in the left and right sides of the tortilla just over the filling, then fold the bottom up over the filling and roll up tightly away from you to form a burrito. Repeat with the remaining tortillas and filling
- If pan-frying, add 1-2 burritos to the skillet (don't overcrowd), seam-sides down, and pan-fry them, turning every 1 minute or so, until filling is hot, cheese is melted and chimichangas are golden all over, about 5 minutes. (Be sure to maintain the temperature at 350 degrees to prevent burning.) Transfer to a paper towel-lined plate to drain. Repeat with the remaining burritos.
- If baking, arrange burritos seam side-down on the prepared sheet pan and brush all over with 2 tablespoons oil. Bake, turning halfway through, until filling is hot, cheese is melted and chimichangas are golden, 18 to 20 minutes.
- Place one chimichanga on each serving plate. If using shredded lettuce, arrange a mound alongside the burrito. Top chimichangas with some sour cream, pico de gallo, guacamole and cilantro (or selected toppings of choice).
Notes
Notes
- Protein swap: Shredded beef makes a great beef chimichanga if you want to switch things up from chicken.
- Best chimichanga tips: Don't overfill the tortillas or they'll split while frying; warming the tortillas first also helps them fold without cracking.
- Easy dinner ideas: This is an easy recipe for busy weeknights — make the chicken mixture ahead and refrigerate, then it's just fold-and-fry when you're ready to eat.
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