Chicken chimichangas are basically a deep-fried burrito and something we’ve enjoyed our entire lives (considering we were born and raised in Arizona).
These delicious chimis are said to have originated in southern Arizona (near Tucson). Our kids often order this dish at restaurants, but we LOVE making our chicken chimichangas recipe at home! We fill ours with seasoned chicken and veggies and fry them to perfection. We’ve made chimichangas like this for as long as we can remember, but they’re easy to change up, are ready in only about 30 minutes, and make a great go-to dinner at our house!
In true Arizona style, we serve these with a dollop of sour cream and Guacamole and a side of Spanish Rice and Refried Beans!
Why we think you’ll love it:
- Crispy goodness! Anything deep-fried is usually amazing, but with a crispy shell and fillings like Shredded Chicken, refried beans, cheese, and a blend of delicious seasonings, they’re so tasty!
- Easy to change up. Chimichangas are great to customize with your favorite meat, veggies, beans, and more.
- Different cooking methods. They can be baked, fried, or air-fried (We’ve included steps for each option; see below).
Chicken Chimichanga Ingredients
- Vegetable oil (2 tablespoons): Sautés the aromatics and builds flavor in the filling.
- Onion (1 medium, chopped): Adds sweetness and depth.
- Minced garlic (2 teaspoons): Provides savory flavor. See How to Mince Garlic.
- Jalapeño (1, seeded and diced): Adds mild heat and freshness. Leave the seeds for more spice.
- Chili powder (1½ teaspoons): Brings bold Mexican inspired flavor.
- Cumin (1 teaspoon): Adds earthy warmth.
- Cinnamon (¼ teaspoon): Adds subtle depth and richness.
- Salt (1 teaspoon): Enhances all the flavors.
- Tomato (1, chopped): Adds moisture and brightness.
- Cilantro (2 teaspoons, chopped): Adds fresh herbal flavor.
- Shredded rotisserie chicken (2 cups): Creates a quick, tender protein base. Or crock pot Shredded Chicken. Substitute the chicken with shredded beef or shredded pork.
- Sour cream (¼ cup) : Adds creaminess and balances the spices. Or use Greek yogurt.
For Assembly
- Flour tortillas (6, 10-inch, warmed): Wraps around the filling and crisp up beautifully when fried. Use store-bought or Homemade Flour Tortillas.
- Refried beans (1 can, 15-ounce): Adds creamy texture and help bind the filling.
- Monterey Jack cheese (1½ cups, shredded): Melts smoothly for that gooey center.
- Optional toppings: shredded lettuce, tomatoes, sour cream, fresh cilantro, cheese – add freshness, texture, and extra flavor. Fill with white rice or Spanish Rice. Dip in Homemade Salsa, Avocado Cream Sauce, Easy Guacamole or Pico de Gallo
How to Make Chicken Chimichangas
FILLING. Heat 2 tablespoons of oil in a medium frying pan over medium heat. Add 1 medium chopped onion, 2 teaspoons minced garlic, and 1 diced jalapeño. Cook until softened, about 3-4 minutes.
Add 1½ teaspoons chili powder, 1 teaspoon cumin, ¼ teaspoon cinnamon, and 1 teaspoon salt, and stir to combine.
Add 1 chopped tomato and 2 teaspoons chopped cilantro, and cook for 2-3 minutes. Stir in 2 cups shredded chicken and ¼ cup sour cream, and cook until heated.
ASSEMBLE. Spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla into a burrito shape.
FRY. Heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying.
Fry the chimichangas in the hot oil 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through. Drain the chicken chimichangas on a paper towel-lined plate.
Alternative Cooking Methods
>> TO BAKE: Follow this Baked Chimi Recipe or brush each of the chimichangas with oil and place them on a greased baking sheet. Bake at 450°F for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
>> TO AIR FRY: Heat the air fryer to 400°F. Place two chimichangas, seam side down, in the basket. Cook for 3-4 minutes, flip, and cook for another 3-4 minutes. Repeat for the remaining chimichangas. Cooking all 6 chimichangas will take about 25 minutes.
Kristyn’s Recipe Tips
- Warm tortillas first so they roll without cracking.
- Secure tightly with toothpicks before frying to keep all of the fillings in place.
- Drain on paper towels to remove excess oil. Serve immediately for the crispiest texture.
- We also like to change out the meat and will use shredded beef (from our Pot Roast recipe) or Carne Asada. We also like to use our Spanish Rice and Cilantro Lime Rice in the recipe as well.
Chicken Chimichangas Recipe
Video
Ingredients
For the filling
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 jalapeño pepper, diced and seeds removed
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 1 tomato, chopped
- 2 teaspoons cilantro, chopped
- 2 cups shredded rotisserie chicken
- ¼ cup sour cream
For assembly
- 6 (10-inch) flour tortillas, warmed
- 1 (15-ounce) can refried beans
- 1½ cups shredded Monterey Jack cheese
For topping
- shredded lettuce
- tomatoes
- sour cream
- fresh cilantro
- Monterey Jack cheese
Instructions
- Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño. Cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine.
- Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.
- Spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla into a burrito shape.
- Heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
- Serve the chimichangas hot with the toppings of your choice.
Notes
- Warm tortillas first so they roll without cracking.
- Secure tightly with toothpicks before frying to keep all of the fillings in place.
- Fry only 1-2 at a time to keep oil temperature steady.
- Drain on paper towels to remove excess oil. Serve immediately for the crispiest texture.
- To bake, follow this Baked Chimi Recipe or brush each of the chimichangas with oil and place them on a greased baking sheet. Bake at 450°F for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
- To airfry, heat the air fryer to 400°F. Place two chimichangas, seam side down, in the basket. Cook for 3-4 minutes, flip, and cook for another 3-4 minutes. Repeat for the remaining chimichangas. Cooking all 6 chimichangas will take about 25 minutes.
- We also like to change out the meat and will use shredded beef (from our Pot Roast recipe) or Carne Asada. We also like to use our Spanish Rice and Cilantro Lime Rice in the recipe as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble ahead of time to fry/bake later. Complete steps 1 and 2 as written. Wrap each folded chimichanga with plastic wrap and place them in an airtight freezer-safe container. Freeze for up to 6 months.
Thaw and cook according to the recipe directions. To bake, preheat the oven to 425°F and bake for 35-40 minutes.
Place cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
Reheat them in the microwave for 30 seconds, or 1 minute if frozen. Then, place them in a 350°F oven for about 10 minutes to finish reheating.
Complete The Meal
Sides
Homemade Spanish Rice Recipe
45 mins
Easy Esquites Recipe
20 mins
Mexican Cornbread
50 mins
Calabacitas Recipe
25 mins
More Mexican Dinners
Bean Burrito Recipe
30 mins
Beef Empanadas
4 hrs 20 mins
Baked Chicken Chimichangas
25 mins
Bean Chimichangas
19 mins
Desserts
Cheesecake Chimichanga
30 mins
Sopapilla
40 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
Mexican Fried Ice Cream
4 hrs 17 mins
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This recipe was first shared April, 2022.
this was such a great dish, and I have always been scared to make chimichangas, but this made it so easy! thank you so much for sharing this amazing recipe
Long ago I used to work at a Mexican restaurant and I used to make chimichangas all the time as a snack! I’m so glad now I can make them myself with this recipe!
I wonder how these would freeze and then how much time to bake or deep fry to get the center to temp?
These freeze great!! We have freezing instructions and tips on how to thaw/cook afterward on the recipe post. You can fry, bake or air fry!