Chicken Chimichangas

Crispy chicken chimichangas are the ultimate comfort food experience! 

These golden-brown parcels of deliciousness are packed with shredded chicken, cheese, refried beans, and a perfect blend of spices.

Crispy outside, yet delightfully soft and flavorful inside, each bite is a fiesta for your taste buds. 

If you’re hosting a Mexican-themed dinner party or simply craving an indulgent meal, they’re a must-make.

Best part? You can easily customize your meal with your favorite toppings. Yum!

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What Is a Chimichanga?

A chimichanga is like a burrito with a delicious twist!

It’s a flour tortilla filled with a savory mixture—typically meat, beans, cheese, and seasonings—then tightly rolled and fried until crispy and golden.

The result is a warm, crunchy exterior that contrasts perfectly with the flavorful, soft filling inside.

Chimichangas can also be baked or air-fried for a lighter version (I have instructions for both below!).

They’re often served topped with salsa, sour cream, guacamole, or a drizzle of queso for extra yumminess!

Essentially, it’s comfort food with a crispy edge, and it’s a true Tex-Mex favorite.

Ingredients

• Olive Oil: To sauté the onion and garlic, adding richness and depth to the dish.

• Onion & Garlic: Brings a subtle sweetness and a fragrant kick. 

• Taco Seasoning: Infuses the dish with classic Tex-Mex-inspired flavors like cumin, chili, and paprika.

• Cooked Chicken: The hearty protein base that soaks up all the delicious spices and sauces. Start with pre-cooked chicken to keep the prep short.

• Diced Green Chiles: Add a mild heat and tangy bite to the filling. No need to drain them; just add them in with the juices.

• Salsa: Brings a juicy, tangy freshness that complements the rich chicken and beans. Grab whatever spice level you prefer.

• Refried Beans: Creamy and flavorful, they provide a smooth layer that ties all the ingredients together.

• Shredded Cheddar or Monterey Jack Cheese: Melts beautifully, adding a gooey, cheesy finish to each bite.

• Large Flour Tortillas: Soft and pliable, perfect for wrapping up all the delicious filling and frying to crispy perfection.

• Vegetable Oil (For Frying): Ensures the tortillas crisp up golden and crunchy on the outside.

• Toppings (Salsa, Sour Cream, Guacamole): Finish with your favorites for an extra burst of flavor and creaminess.

How to Make Chicken Chimichangas

There’s something so satisfying about biting into a golden, crispy tortilla stuffed with flavorful chicken, melty cheese, and creamy beans.

It’s even better when it’s homemade because you can easily tweak the dish to suit your tastes.

Ready to cook? Here’s how it’s done:

1. SAUTÉ: Cook the onion in olive oil in a large skillet until soft. Stir in the garlic and taco seasoning, cooking until fragrant.

2. MIX: Add the shredded chicken, green chiles, and salsa. Cook until heated through, and most of the liquid has evaporated. Remove from heat and stir in the cheese.

3. ASSEMBLE: Heat the refried beans until spreadable, if needed. Then, spread them down the center of each tortilla. Use a slotted spoon to add the chicken mixture to the beans.

4. FOLD: Turn the tortilla so the filling is horizontal. Fold in the sides, tuck the bottom edge over, and roll tightly to seal.

5. FRY: Cook the chimichangas in about 1/2 inch of vegetable oil in a skillet. Fry 2-3 chimichangas seam-side down until golden brown on both sides. Drain on paper towels.

6. BAKE/AIR FRY: For a lighter option, brush the chimichangas with oil and bake at 400°F for 25 minutes or air fry at 375°F for 13 minutes, flipping halfway.

7. SERVE: Top with salsa, sour cream, and guacamole. Enjoy!

Tips For the Best Chicken Chimichangas

I’ll admit, these are a little indulgent, but they’re so worth it for a weekend treat or when you want some seriously delicious comfort food.

After all, how can you beat Mexican restaurant quality right in your own kitchen?

Here are some tips to ensure your chicken chimichangas are top-notch!

• Use shredded chicken. This is for the best texture in the filling as it mixes best with the other elements. Rotisserie chicken works great.

• Juicy chicken. You don’t need to drain the chilies or the salsa, as the juices will keep the meat tender. But be sure to drain some of it before adding it to the tortillas to keep them from getting soggy.

• Warm the tortillas. A few seconds in the microwave will help them become more pliable and less likely to tear.

• Tuck and roll. Fold the two side ends of the tortilla over the filling first, then roll tightly from the bottom to fully enclose. Keep them seam side down.

• Drain excess oil. Transfer fried chimichangas to a paper towel-lined plate to soak up excess oil before serving.

• Topping ideas. Serve with classic toppings like salsa, sour cream, guacamole, shredded cheese, and chopped cilantro.

• Variations. Try different proteins like beef or pork. Or make them vegetarian with black beans, corn, peppers, and rice. You can also experiment with cheeses and salsas.

How to Store

Since these are deliciously crispy, they’re best enjoyed right away. The longer they sit, the softer they’ll become.

Having said that, you can store leftovers for later if you reheat them right!

To Store: Place cooled chimichangas in an airtight container and refrigerate for up to 3 days.

To Freeze: Wrap cooked or uncooked chimichangas individually in aluminum foil, then place in a freezer bag for up to 3 months.

To Reheat: Bake chilled leftovers at 350°F for 10-15 minutes or air fry for 5-10 minutes. To reheat from frozen, bake at 400°Fahrenheit for 40-45 minutes.

More Tex-Mex Recipes Your Family Will Love

Tex-Mex Pasta Salad
Crockpot Mexican Chicken
Birria Grilled Cheese
Chicken Enchilada Skillet

Chicken Chimichangas

Course: DinnerCuisine: Mexican

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

533

kcal

Crispy chicken chimichangas made with beans, salsa, and chilies are just as yummy as they sound. Better yet, I have an air fryer method for a healthy twist.

Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 (1 ounce) packet taco seasoning

• 3 cups cooked chicken, shredded

• 1 (4 ounce) can diced green chiles, undrained

• 1/2 cup salsa

• 1 (16 ounce) can refried beans

• 2 cups shredded cheddar or Monterey Jack cheese

• 8 large flour tortillas

• Vegetable oil, for frying

• Toppings: salsa, sour cream, guacamole

Instructions

• In a large skillet, warm the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and taco seasoning, and cook until fragrant, about 1 minute.
• Stir in the shredded chicken, undrained green chiles, and salsa. Cook until heated through, and most of the liquid has cooked off. Remove from the heat, stir in the cheese, and set aside.
• If needed, warm the refried beans in the microwave until spreadable. Then, divide the beans between the tortillas, spreading it down the center of each.
• Using a slotted spoon to drain some of the juices, divide the chicken between the tortillas. Arrange it down the center, on top of the beans.
• Turn the tortilla so the line of filling is horizontal. Fold the two sides over the filling, then tuck the bottom edge over and roll tightly to seal in the filling. Repeat with remaining tortillas and filling.
• To pan-fry: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place 2-3 chimichangas seam-side down in the hot oil. Fry, turning once, until golden brown and crispy on both sides, about 2-3 minutes per side.
• Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.
• To bake or air fry: Preheat the oven to 400°F or the air fryer to 375°F. Brush the chimichangas lightly with oil and bake, seam side down, for 15 minutes (oven) or 8 minutes (air fryer). Flip and bake for another 10 minutes (oven) and 5 minutes (air fryer).
• Serve hot, topped with salsa, sour cream, and guacamole as desired. Enjoy!

Notes

• Use shredded chicken. This is for the best texture in the filling as it mixes best with the other elements. Rotisserie chicken works great.
• Warm the tortillas. A few seconds in the microwave will help them become more pliable and less likely to tear.

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

See Full Bio

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