Chicken Chimichangas Recipe

Chicken Chimichangas are the ultimate comfort food for anyone who loves a bit of crispy, cheesy, and savory goodness all rolled up into one delicious package. This Tex-Mex classic takes tender shredded chicken, spices it just right, and folds it into a flour tortilla with plenty of gooey Monterey Jack cheese, all before being fried to irresistible golden perfection. Whether you’re serving these at a casual family dinner or just craving something deeply satisfying, Chicken Chimichangas are a guaranteed crowd-pleaser that’s both fun to make and even more delightful to eat.

Ingredients You’ll Need

With just a handful of easy-to-find ingredients, you can make Chicken Chimichangas that pack a punch of flavor and have the gorgeous, crispy texture you crave. Each ingredient plays a starring role, so don’t skip any — they all add a key note of aroma, creaminess, or color to the finished dish.

• Vegetable oil: Essential for frying, giving your chimichangas their signature crispy, golden brown exterior.
• White onion: Adds sweetness and depth to the chicken filling; be sure to dice it small for even flavor.
• Minced garlic: Brings irresistible aroma and a subtle kick that elevates every bite.
• Chili powder: Delivers smoky warmth and classic Tex-Mex spice.
• Oregano: Offers a herbal touch that rounds out the flavors beautifully.
• Ground cumin: Adds earthy, robust undertones that make each bite savory and satisfying.
• Cooked, shredded chicken: The heart of the filling; rotisserie chicken is quick, tender, and so flavorful.
• Salt and pepper: Simple but crucial for bringing out all the other flavors.
• Diced green chilies: These mild peppers lend bright color and gentle heat throughout the filling.
• Burrito-size flour tortillas: Large tortillas are easiest to fill and fold without tearing; warm them so they’re extra pliable.
• Shredded Monterey Jack cheese: Melts into velvety, gooey deliciousness and balances the spices in your Chicken Chimichangas.

How to Make Chicken Chimichangas

Step 1: Prepare the Chicken Filling

Start by heating one tablespoon of vegetable oil in a large skillet over medium heat. Add the diced white onion and cook for about 3 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic, chili powder, oregano, and ground cumin, letting everything cook together for another minute until fragrant. Next, toss in the cooked, shredded chicken, along with the salt, pepper, and diced green chilies. Mix well and sauté for 2-3 minutes so the flavors come together and the filling is warmed through.

Step 2: Fill the Tortillas

Lay out your warmed burrito-size flour tortillas on a clean surface. For each chimichanga, spoon a generous portion (about 1/2 cup) of the warm chicken mixture down the center of each tortilla. Top with a hefty sprinkling of shredded Monterey Jack cheese—about 1/4 cup per tortilla—to guarantee melty pockets of cheese in every bite.

Step 3: Fold and Secure

To fold, start by tucking in the sides of each tortilla, then roll it up tightly from the bottom, keeping the filling nice and snug inside. If needed, secure the seam with a toothpick or place the rolled chimichanga seam-side down so it stays put while frying. This makes sure nothing spills out during cooking.

Step 4: Fry the Chicken Chimichangas

Pour enough vegetable oil into a large, deep skillet to create a layer about 1 inch deep, and heat the oil over medium-high until it shimmers (around 350°F is ideal if you want to check with a thermometer). Carefully add the chimichangas, two or three at a time, seam-side down, and fry for about 2-3 minutes per side. Turn until all sides are golden brown and crispy. Drain them on a paper towel-lined plate to soak up any excess oil.

Step 5: Serve and Enjoy

Once all your Chicken Chimichangas are fried and beautifully golden, serve them right away while the cheese is hot and luscious. Don’t forget to set out your favorite toppings and sides for the full Tex-Mex experience!

How to Serve Chicken Chimichangas

Garnishes

Take your Chicken Chimichangas to the next level by piling on all the best garnishes! Top each one with a dollop of cool sour cream, a mound of guacamole, a scatter of freshly chopped cilantro, and maybe a spoonful of pico de gallo for a burst of color and acidity. Don’t forget a squeeze of lime over the top—it adds a bright pop that ties everything together.

Side Dishes

Pair your crispy Chicken Chimichangas with classic Tex-Mex favorites. A generous side of Mexican rice or spicy refried beans makes the meal extra hearty, while a fresh corn salad or a crunchy slaw adds some zest and crunch to balance out all that gooey, cheesy goodness. If you’re in the mood for a feast, set out chips and salsa for snacking on the side.

Creative Ways to Present

Why not have a little fun with presentation? Slice the Chicken Chimichangas on the diagonal and fan them out on a big platter with colorful bowls of salsa, queso, and crema for dipping. For parties, cut into smaller pieces and thread onto skewers, turning them into irresistible finger food everyone will love. Or pile them high family-style on a wooden board for a dramatic, help-yourself dinner spread.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chicken Chimichangas (lucky you!), let them cool to room temperature before storing. Wrap each chimichanga tightly in foil or plastic wrap, then place them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, maintaining their delicious flavor even after a day or two.

Freezing

For longer storage, Chicken Chimichangas freeze beautifully. Once cooled, wrap each individually in foil, then pop them into a freezer-safe bag or container. These will stay delicious for up to 3 months. When the craving for crispy, cheesy Tex-Mex hits, you’ll have a homemade solution ready to go!

Reheating

To reheat, unwrap the chimichanga and place it on a baking sheet. If frozen, bake at 350°F for about 25-30 minutes, or until hot and crispy again; if refrigerated, 15-18 minutes should do the trick. Avoid microwaving if you want to keep that signature crunch, but a quick zap in the microwave (about 2 minutes) is fine if you’re in a pinch—just be aware that the exterior might soften.

FAQs

Can I bake Chicken Chimichangas instead of frying them?

Absolutely! For a lighter take, brush or spray each chimichanga with a bit of oil and bake on a parchment-lined sheet at 400°F for 18-20 minutes, flipping once, until golden and crisp. While you won’t get quite the same deep-fried flavor, the results are still wonderfully satisfying.

What kind of chicken works best in this recipe?

Rotisserie chicken is hard to beat for convenience, tenderness, and flavor, but you can use any leftover cooked chicken—poached, grilled, or roasted. Just be sure to shred it finely so it melds well with the spices and cheese in your Chicken Chimichangas.

Can I make these ahead for a party?

Definitely! Assemble the chicken chimichangas ahead of time, cover, and refrigerate for up to a day before frying or baking. You can even freeze the assembled (unfried) chimichangas for later—just fry or bake straight from the freezer for a few extra minutes.

What cheese substitutes work if I don’t have Monterey Jack?

While Monterey Jack melts beautifully and has a mild flavor, you can swap in cheddar, pepper jack (for more heat), or a Mexican cheese blend. Each will add their own character but will still give you a lovely, gooey filling.

Are Chicken Chimichangas spicy?

With mild green chilies and moderate chili powder, Chicken Chimichangas are flavorful but not overly spicy. If your crowd loves heat, add a pinch of cayenne to the filling or use hot green chilies. If you’re serving kids or spice-shy eaters, stick with the listed amounts or use even less chili powder.

Final Thoughts

I’m so excited for you to try Chicken Chimichangas and share in all their crunchy, cheesy goodness. Whether you stick to the recipe or add your own favorite twists, these are guaranteed to become a household favorite. Enjoy every crispy, melty bite!

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