Name: Chicken Chimichangas with Juicy Crunch
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 to 2 cups vegetable oil, divided; 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; 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; Toppings: salsa, sour cream, guacamole, pico, lettuce, etc.

Jump to Recipe

Nothing beats the satisfying crunch of homemade Chicken Chimichangas—crispy fried tortillas stuffed with juicy shredded chicken and melted cheese. My family goes wild for these golden beauties every Taco Tuesday! I swear, once you taste these chimichangas with their perfectly spiced filling and all those fresh toppings, you’ll forget all about ordering takeout.

It all started when my abuelita taught me her trick for wrapping them tight so they wouldn’t burst while frying. Now my kids beg me to make double batches—the leftovers (if there are any!) disappear faster than you can say “¡delicioso!” The best part? They’re way easier to make than you’d think.

Why You’ll Love These Chicken Chimichangas

Trust me, these chimichangas are about to become your new go-to meal—here’s why:

That irresistible crunch: Golden, crispy tortillas give way to tender, juicy chicken inside—every bite is pure texture heaven.
Bursting with flavor: Cumin, chili powder, and garlic make the filling sing (I always sneak extra spices in).
Faster than takeout: Ready in 35 minutes flat—even my teenager can whip these up after soccer practice.
Customizable: Pile on salsa, guac, or sour cream… or go wild with pickled jalapeños!
Crowd-pleaser magic: Works for weeknight dinners and game-day feasts. (Pro tip: Double the batch—they vanish fast!)

Chicken Chimichangas Ingredients

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when they all come together:

For the 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 works great!), 1 teaspoon salt, 1/2 teaspoon pepper, 1 can (4 oz) diced green chilies
For assembly: 8 burrito-size flour tortillas (10-inch), warmed, 2 cups shredded Monterey Jack cheese
For frying & serving: 1 to 2 cups vegetable oil, plus all your favorite toppings like salsa, sour cream, and guacamole

See? Nothing fancy—just honest, flavorful ingredients ready to transform into something incredible!

How to Make Chicken Chimichangas

Alright, let’s get frying! Follow these steps, and you’ll have golden, crispy chimichangas ready before you can say “¡ándale!”

Sizzle the aromatics: Heat 1 tablespoon oil in a skillet over medium heat. Toss in the onion and garlic—cook until they’re soft and smell amazing (about 3 minutes).
Spice it up: Stir in the chili powder, oregano, and cumin. The second those spices hit the warm oil? *Chef’s kiss*.
Chicken time: Add shredded chicken, salt, pepper, and green chilies. Mix until the chicken is coated in all that flavorful goodness—about 2 minutes. Take it off the heat.
Tortilla prep: Warm your tortillas! This makes them pliable so they won’t crack when folding. I zap them for 15 seconds in the microwave wrapped in a damp towel.
Stuff ’em: Pile 1/2 cup chicken mix and a generous sprinkle of cheese in the center of each tortilla. Don’t overfill, or they’ll burst!

Folding Technique

Here’s how to fold ’em tight—just like my abuelita taught me:

Fold the sides: Bring the left and right edges toward the center, overlapping slightly.
Roll it up: Fold the bottom edge up over the filling, then roll away from you tightly (like a burrito!).
Seal it: Press the seam gently—if it won’t stick, dab a tiny bit of water on the edge.

Frying Tips

Now for the magic—getting that perfect golden crunch:

Oil depth: Heat 1/2 inch of oil in a deep skillet (350°F is ideal—use a thermometer if you’re unsure).
Don’t crowd: Fry 2-3 chimichangas at a time. Too many will drop the oil temp, and they’ll get greasy.
Golden rule: Fry 2-3 minutes per side until crisp and golden brown. Listen for that satisfying sizzle!
Drain: Transfer to a paper towel-lined plate immediately. Sprinkle with a pinch of salt while hot—trust me on this.

Serve piping hot with all your favorite toppings. That first crunchy bite? Pure bliss.

Expert Tips for Perfect Chicken Chimichangas

After years of trial and error (and a few messy kitchen disasters!), I’ve nailed down these foolproof tricks:

Dry chicken = crispy shells: Pat your shredded chicken dry with paper towels before mixing—excess moisture makes soggy chimichangas.
Tongs are your friend: Use sturdy tongs for flipping in the oil. Spatulas can tear the delicate tortillas.
Oil thermometer magic: If your oil smokes, it’s too hot! Aim for steady 350°F—a candy thermometer clipped to the pan helps.
Rest before frying: Let filled tortillas sit seam-side down for 5 minutes—they’ll seal better.

Oh, and always make extras—these disappear faster than you can say “¡otra vez!”

Chicken Chimichangas Variations

The beauty of chimichangas? You can tweak them a million ways and they’ll still be delicious! Here are my favorite spins on the classic:

Meat swap: Use shredded beef or pork instead of chicken—leftover carnitas work amazingly!
Vegetarian twist: Black beans or sautéed mushrooms make a hearty meatless filling (add extra cheese for richness).
Cheese change-up: Try pepper jack for spice or queso fresco for authentic Mexican flavor.
Healthier hack: Brush with oil and air-fry at 400°F for 8-10 minutes—still crispy with less oil!

Mix and match—that’s how all the best family recipes get created!

Serving Suggestions

Oh, the joy of plating up these golden beauties! Here’s how I love to serve them:

Classic combos: Pile them high with Mexican rice and smoky refried beans—the perfect pair!
Topping bar: Set out bowls of chunky salsa, cool sour cream, guacamole, and shredded lettuce for DIY fun.
Drink pairing: Nothing beats an icy margarita or horchata alongside that crispy crunch.

Bonus? Let everyone customize their own—my kids go wild decorating theirs!

Storing and Reheating Chicken Chimichangas

These chimichangas keep beautifully—if you can resist eating them all at once! Store cooled leftovers in an airtight container for up to 3 days in the fridge. For that just-fried crispiness, reheat in a 375°F oven for 10-12 minutes (no microwaving—unless you like soggy tortillas!).

Chicken Chimichangas Nutrition

Just so you know—these nutrition estimates are for one heavenly chimichanga (without toppings). Each crispy bundle packs about 420 calories with 28g of protein—not bad for something this delicious! The cheese and tortilla add most of the carbs (32g), while frying keeps the fat content moderate at 22g. Oh, and that 3g of fiber? That’s the sneaky-good whole wheat tortilla option I sometimes use!

FAQs About Chicken Chimichangas

Can I bake Chicken Chimichangas instead of frying?
Absolutely! Brush with oil and bake at 400°F for 15-20 minutes until golden. They won’t be quite as crispy, but still delicious—my sister swears by this method!

How do I prevent soggy chimichangas?
Three secrets: Pat chicken dry, don’t overcrowd the pan while frying, and drain them immediately on paper towels. Oh, and eat them hot—that crispiness waits for no one!

What’s the best chicken for this recipe?
Rotisserie chicken is my go-to—so juicy and flavorful! Leftover grilled chicken works great too. Just avoid canned chicken (trust me, I learned the hard way).

Can I freeze Chicken Chimichangas?
Yes! Freeze unfried chimichangas on a baking sheet, then bag them. Fry straight from frozen—just add 1-2 extra minutes. They’re lifesavers for busy nights!