Chicken chimichangas are basically a deep-fried burrito and something we’ve enjoyed our entire lives (considering we were born and raised in Arizona).
Chimichangas (aka “chimis”) are especially tied to Arizona, where we were born and raised, although their exact origin is debated. Both Tucson and Phoenix restaurants have claimed to have created them, which makes this one of those dishes that feels especially familiar to us.
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:
- Arizona Favorite. We grew up eating chimichangas in Arizona, and this homemade version has been a family favorite for years.
- Crispy + Cheesy. The flour tortilla fries up golden and crisp around seasoned chicken, beans, and melty cheese.
- Ready Fast. Rotisserie chicken keeps the prep simple and gets dinner on the table in about 30 minutes.
- Easy to Change Up. Use chicken, beef, pork, rice, beans, or whatever your family loves.
- Three Ways to Cook Them. Fry them for the classic crispy shell, or use the oven or air fryer for an easier option
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
Easy Chimichanga Variations
- Beef: Use shredded beef, carne asada, or seasoned ground beef.
- Pork: Try shredded pork.
- Rice: Add Spanish Rice or Cilantro Lime Rice.
- Beans: Use black beans instead of Refried Beans.
- Cheese: Monterey Jack is our favorite, but cheddar or a Mexican blend works too.
- Vegetarian: Skip the meat and use beans, rice, corn, and sautéed veggies.
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.
Keep the filling from getting too wet. Cook the tomato mixture until excess moisture has cooked off before adding the chicken and sour cream. A drier filling helps keep the chimichangas crisp and prevents leaking.
ASSEMBLE. Spread a few tablespoons of refried beans down the center of each tortilla. Use about ½ to ¾ cup total filling per tortilla, leaving enough room around the edges to fold and roll tightly. Fold the sides of the tortilla toward the center, then roll each tortilla into a burrito shape.
How to Keep Chimis From Falling Apart
- Do not overfill. Too much filling makes the tortilla harder to roll and more likely to split.
- Keep the filling fairly dry. Excess liquid can make the tortilla soggy and cause leaks while frying.
- Roll tightly. Fold in the sides first, then roll the tortilla snugly around the filling.
- Fry seam-side down first. This helps seal the chimichanga before you flip it.
- Use toothpicks if needed. Secure the seam before frying and remove them before serving.
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.
Lower them in carefully. Use tongs with a slotted spoon or metal spatula to gently lower each chimichanga into the hot oil, seam-side down.
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.
- Watch the oil temperature. Let the oil return to 350°F between batches so the chimichangas fry quickly and stay crisp instead of absorbing extra oil.
- 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 Chimichanga Recipe
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. Use about ½ to ¾ cup total filling per tortilla, leaving enough room around the edges to fold and roll tightly. 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
Recipe FAQ
Both are made with a flour tortilla wrapped around a filling, but a chimichanga is cooked until the outside is golden and crispy, traditionally by frying. Burritos are typically served without that crispy fried shell we all love.
For the best texture, reheat them in the oven or air fryer until heated through and crisp again. The microwave works in a pinch, but it will soften the tortilla.
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.
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.
Complete The Meal
Sides
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
Homemade Sopapillas
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!
These chimichangas are delicious! The seasonings in this recipe give them the best flavor. These are a family favorite for sure!
I love these Chimis! They are so easy to make and they are the perfect dish to make when I need to use up my leftover rotisserie chicken.
Yes, rotisserie chicken is great in these!! So glad to hear you love them!
Chimichangas are my favorite to order at a Mexican restaurant & with this recipe I can easily make them at home! They are SOO delicious! Thanks for the recipe!
Crispy and delicious… My husband’s favorite!
I would like to try this in an air fryer. I wonder how crispy it would turn out.
These were the best-tasting chimichangas that I have tried. Homemade rocks, I will never buy this from the store again!
The crispy fried tortillas…I can see why everyone loves them. Great recipe and easy to adjust the filling to fit my families prefeernces.
Thanks so much for this delicious recipe! My mother in law- who is picky- LOVED them!
Oh you’re welcome!! So happy to hear the recipe was a winner for you guys!
So fun to make a favorite at home. Not hard to make and you will love the end result!
Chimichangas are my favorite! It’s what I order at any Mexican restaurant! Making them at home is even better & now I can eat them whenever that crave comes!