This Chicken Chimichanga Recipe has flour tortillas that are filled with chicken, beans and cheese and then fried until they are golden and crispy. This is such an easy and fun Mexican recipe that you can make at home!
Serve these chimichangas alongside some Instant Pot Pinto Beans, Cilantro Lime Rice, or Grilled Mexican Corn on the Cob for the perfect Tex-Mex meal!
As a native New Mexican, chimichangas were part of my childhood. We love our Tex-Mex, and going out to a restaurant and getting a chimichanga was always a good thing.
And today, I love them just as much. From the Disneyland chimichangas to a smothered chimichanga at a restaurant, I’ll take them all.
But guess what? Chimichangas are actually really easy to make at home. (Yes, even the frying part.) And even better – this is a 30 minute meal!
What is a Chimichanga?
In case you’ve never had the chance to try a chimichanga, it is basically a fried burrito. I’ve seen all kinds of fillings, from beans to chicken to beef. The story goes that they were invented in Tucson, Arizona, when a chef accidentally dropped a burrito into a fryer. And that’s all it took. This Tex-Mex phenomenon spread throughout the southwest, and now you can find them everywhere from a gas station to a fancy restaurant.
Ingredients
- Olive Oil – you could also use another oil with a high smoking point.
- Onion – I like to use either white or yellow onion for this.
- Garlic – I like using fresh garlic.
- Cooked, Shredded Chicken – I always keep cooked, shredded chicken in my freezer, but you could also use a rotisserie chicken.
- Salsa – the most important thing is to use a salsa that you like.
- Cumin, Paprika and Salt – these are all used for seasoning. Feel free to add in some chili powder if you want to add some heat.
- Refried Beans – you can use one can of refried beans, or if you are feeling adventurous, you can make homemade refried beans.
- Vegetable Oil – this is for frying the chimichangas. You can use another neutral oil if there is one you like better.
- Shredded Cheese – I like using a mixture of monterey jack and cheddar, but any cheese that melts easily would be great here.
- Tortillas – you’ll need burrito sized tortillas. If you get smaller tortillas, they are harder to fold together.
How to Make Chimichangas
Believe it or not, this is a recipe I go to when I don’t have a lot of time to make dinner. It looks way more complex than it actually is. My shortcut here is to use cooked, shredded chicken. If you have been around here awhile, you know that this is my most used trick that I have done many times in the past, and I’m sure you’ll be seeing it from me for a long time to come. It cuts off so much time and makes your weeknight a breeze.
1 – Start by cooking an onion and garlic, then add in your shredded chicken, salsa and some spices. This is the base to your chimichanga filling.
2 – Once your filling is done, you’ll spread some refried beans on a tortilla, then top that with some of your chicken mixture and some shredded cheese.
3 – To roll the chimichanga, fold the sides of the tortilla over the edges of the filling. This will hold everything in. Then start on the other side and roll the tortilla, closing all of the filling in the tortilla.
4 – Now it’s time to fry the chimichangas. This really is easy, so don’t be intimidated by this step. Heat about an inch of oil in a large skillet. I like to use cast iron because it holds the temperature really well. When the oil is hot, carefully place your chimichangas in the hot oil, seam side down so that they will be sealed and won’t open up. I have to cook mine in batches because they don’t all fit in the pan and you don’t want to crowd them.
Cook the chimichangas until they are golden brown, then turn them over using a pair of tongs and continue to cook them until they are browned and crispy on all sides.
They really should be heated through at this point, but I like to transfer them to a cooling rack on a baking sheet and bake them for about 5 more minutes to make sure they are completely heated through.
Tips and Tricks
Serving:
You can really eat and serve these just as they are, even picking them up after they have cooled a bit and eat them by hand.
But I like them smothered.
I like to add sour cream and guacamole and sometimes salsa or lettuce or tomatoes. Pile them all on top of my chimichanga and eat the with a fork and knife.
Baking:
If you really don’t want to fry these, they can be baked. Instead of placing them in the hot oil, simply place them on a cooling rack over a baking sheet. Brush them with a little bit of olive oil (or you can spray them with nonstick cooking spray) and bake them at 400ºF for about 20-25 minutes. Just keep an eye on them and take them out when they are golden brown.
Freezing:
If you want to freeze these Chimichangas, I like to make them completely through, then let them cool completely. Place them on a baking sheet and place in the freezer. When they are frozen, you can transfer them to a freezer safe container. To reheat, wrap the chimichanga in foil, then bake in a 350ºF oven for about 45 minutes. Remove the foil for the last 5 minutes and cook until the outside is a bit crispy.
More Easy Mexican Recipes
Taco Casserole
Smothered Chicken Burritos
White Chicken Enchiladas
Camping Breakfast Burritos
Creamy Chicken Tortilla Soup
Taco Pie
Cream Cheese Chicken Enchiladas
Beef Enchilada Casserole
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Chicken Chimichanga Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cooked, shredded chicken
- 3/4 cup prepared salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 15 oz can refried beans
- Vegetable oil for frying
- 8 oz shredded cheese (I used a mix of cheddar and Monterey Jack)
- 6 burrito sized tortillas
- Toppings – sour cream, guacamole, lettuce, tomatoes, etc.
Instructions
- Preheat the oven to 350ºF. Place a cooling rack on a baking sheet and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the shredded chicken. Add the salsa, cumin, smoked paprika and salt. Cook a few minutes until heated through, then turn the heat down to low to keep warm.
- Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out a bit. Place over medium heat and heat through, stirring as needed.
- In a large skillet, I like to use a cast iron skillet, add enough oil to go up about 1 inch. Heat until the oil reaches around 350º.
- Wrap the tortillas in a paper towel and microwave on high for 30 seconds, or until they are pliable.
- Working with 1 tortilla at a time, spread 1/6 of the heated beans down the center of the tortilla. Top with 1/6 of the chicken mixture, then 1/6 of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.
- Continue with the remaining tortillas and filling.
- Working in batches, if needed, add the chimichangas to the hot oil, seam side down. Cook just until golden brown and crispy, then flip and cook the opposite side. This should only take a couple of minutes on each side.
- Transfer the chimichangas to the cooling rack over the baking sheet, and place in the oven.
- Bake until the chimichangas are heated all the way through, about 5 minutes.
- Serve with desired toppings.
Shelby says
Delicious!
Jessica says
I made this recipe a while back and I am so excited to make it tonight. Best chimichangas I have ever had! Thank you for sharing your outstanding recipe!
Deborah says
I’m so glad you have been loving them!
Michael Michael says
can these be deep fried instead of pan fried? Or will they fall apart?
Deborah says
You might need to stick a toothpick in them to deep fry them, just to make sure the tortilla doesn’t come unwrapped. But they should work just fine in a deep fryer!
Justin Lee says
This online Chicken Chimichanga recipe is a game-changer! The clear instructions and common ingredients made cooking a breeze. The genius oven-baked technique resulted in a crispy exterior without the hassle of frying.
The flavor explosion from the well-balanced spices, tender chicken, savory beans, and melted cheese was absolutely delightful. The recipe’s versatility allowed for easy customization with favorite toppings.
In summary, this recipe is a winner—easy, delicious, and a definite keeper in my repertoire. Kudos to the creator for sharing this flavor-packed gem! Highly recommended for a quick and tasty meal.
kathy says
Can this be modified for an air fryer? I was thinking instead of frying, just brushing with oil and cooking in the air fryer. What do you think?
Deborah says
I haven’t tried it in the air fryer, but I think it would work well! I do agree with you about brushing it with oil.
Fe says
I always like them very much
Susan W says
Omg! I love it! I usually add lettuce, salsa & sour cream when I eat Chimichanga’s at a Restaurant but this I didn’t add anything to it was so good!
This is going into “MY FAVORITES” RECIPE FILE.
Thank u 4 sharing! 5 stars!
Deborah says
Thanks so much for the review and the 5 stars, Susan. I’m so glad you enjoyed it!
Denise M says
I used Mild green chilies , mexican paprika. mexican blend cheese, shredded chicken, cumin, onion, sour cream mixture. for inside the tortillas.Added more cheese, then rolled up like a burrito. Skillet fried until browned. Family approved!
Deborah says
Yum – sounds so delicious!! Thanks for the review!
Westminster Roofing Company says
Made today I found them very tasty 😋
I added a little more oregano, chili powder
Will definitely make it again.
Elizabeth Jane says
My 10 year old and I made these last night, they came out excellent! They are a lot easier to make then I thought and had lots of flavor. My family has requested to put this in the weekly dinner rotation .
Vee says
I enjoyed this recipe so much. Who knew chimichangas were so easy to make and really good! They are one of my favorite foods and I’ll be making them again!
Pearlsofeast says
Hi Deborah, I always have chimichangas outside but never tried at home . Your recipe sounds damm good!!!!! 1 will now make them at home.
Janet says
Those look really good. I love chimichangas. I always put a little bit cinnamon in mine too… I love the idea of the crescent rolls, I’ve always just used tortillas…
Judy says
This is one of those recipes that no matter what is in it, or how it is made, I know I like it already just by the name. Looks delish too.
Big Momma says
I have the PBO books as well…the bakery items usually come out much better, at least the ones I have tried. Lately, I have hardly looked at any of my cookbooks. I have a few blogs (including yours) that I have been getting all of my ideas from!
Clintonville Big Momma
Elle says
I used to always pay attention to the Pillsbury Bake-Off recipe winners, but have not lately. This looks so yummy with the gooey cheese. Also helps me feel that the bisquik in my latest post is not declasse’, but practical. Really 🙂
Belinda says
Deborah, I agree, I love having all of my favorite recipes all in one place that I can easily find them. I also love the addictive fun of reading food blogs and getting to know the people who write them. I love reading those Pillsbury Bake-Off books too, and while you say that you may not want to make this particular recipe again, I can definitely say that it truly looks delicious. 🙂 Now I want to go and browse through some Bake-Off books!