Chicken Chimichangas

Introduction

There’s something about fried food that feels indulgent and comforting, right? And when that crispy, golden exterior is filled with juicy, seasoned chicken and melty cheese, you know you’re in for a real treat. Enter the Chicken Chimichanga—a Mexican-inspired favorite that combines all the best things about burritos and fried food into one delicious package.

I first made these Chicken Chimichangas when my family was craving something fun and festive, and it instantly became a hit. The best part? You don’t need to be a pro in the kitchen to pull this off! Whether you’re making these for Taco Tuesday or a weekend movie night, this recipe is surprisingly easy and guaranteed to satisfy everyone’s appetite. Plus, the crunch of the tortilla paired with the flavorful, tender chicken inside is pure magic.

Why You’ll Love This Recipe

Here’s why this Chicken Chimichanga recipe will quickly become a favorite in your house:

• Easy to make: The recipe uses simple ingredients you likely already have in your pantry. Plus, you can make the filling in advance!
• Family-friendly: These chimichangas are perfect for both kids and adults alike. Customize the fillings to cater to everyone’s taste.
• Crispy on the outside, tender on the inside: Fried (or baked!) tortillas give that satisfying crunch, while the chicken filling remains juicy and full of flavor.
• Customizable: You can easily swap out ingredients to fit your preferences—use beef, add beans, or go spicy!
• Perfect for a crowd: These chimichangas can be made in batches and kept warm, making them ideal for feeding a large group.

The combination of flavors is what really sets this recipe apart. The creamy cheese and well-seasoned chicken, combined with the crispy tortilla shell, are irresistible.

Preparation Time and Servings

• Total Time: 45 minutes (25 minutes prep, 20 minutes cooking)
• Servings: Serves 6 chimichangas
• Nutrition: Calories per serving: 450 | Protein: 30g | Carbs: 25g | Fat: 28g

Ingredients

Here’s everything you’ll need for these crispy, golden Chicken Chimichangas:

Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup salsa (your favorite kind—mild, medium, or hot)
• 1 tablespoon taco seasoning
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• ½ cup sour cream (or Greek yogurt for a lighter option)
• ½ teaspoon cumin (for extra warmth and spice)
• ½ teaspoon garlic powder
• Salt and pepper to taste

Chimichangas:

• 6 large flour tortillas (10 inches works well)
• 2 cups vegetable oil (for frying)
• Toothpicks (to hold the tortillas in place)

Toppings (optional but highly recommended):

• Guacamole
• Sour cream
• Salsa
• Chopped cilantro
• Shredded lettuce
• Diced tomatoes
• Jalapeños (for a kick of spice)

Step-by-Step Instructions

Let’s break this down into easy, manageable steps so you can get perfectly crispy Chicken Chimichangas every time!

1st Step: Prepare the Chicken Filling

• In a large bowl, combine the shredded chicken, salsa, taco seasoning, shredded cheese, sour cream, cumin, garlic powder, and a pinch of salt and pepper.
• Mix everything together until the chicken is well-coated and the cheese is evenly distributed throughout. Taste and adjust the seasoning if needed. If you like a little more heat, throw in a few dashes of hot sauce or a pinch of chili powder.
• Set aside the filling.

Tip: If you’re prepping ahead, you can store the chicken filling in the fridge for up to 24 hours before assembling the chimichangas.

2nd Step: Assemble the Chimichangas

• Lay out a flour tortilla on a flat surface. Spoon about ½ cup of the chicken mixture into the center of the tortilla.
• Fold in the sides, then tightly roll the tortilla around the filling to form a burrito shape. Use toothpicks to secure the chimichanga and keep it from unraveling while frying.
• Repeat with the remaining tortillas and chicken filling.

3rd Step: Fry the Chimichangas

• Heat about 2 cups of vegetable oil in a large skillet over medium heat. You want enough oil to submerge the chimichangas halfway.
• Once the oil is hot (around 350°F, or when a small piece of tortilla sizzles immediately when dropped in), carefully place 1-2 chimichangas in the skillet, seam-side down.
• Fry for about 2-3 minutes on each side, or until golden brown and crispy. Be sure to turn them carefully using tongs to avoid splattering.
• Once fried, remove the chimichangas from the skillet and let them drain on a paper towel-lined plate.
• Repeat with the remaining chimichangas.

Tip: If you prefer a lighter version, you can brush the chimichangas with oil and bake them at 400°F for 15-20 minutes, flipping halfway through.

4th Step: Serve

• Remove the toothpicks before serving, and top your crispy Chicken Chimichangas with guacamole, sour cream, salsa, and any other toppings you love.

Tip: For an extra touch of flavor, squeeze some fresh lime juice over the top just before serving.

How to Serve

These chimichangas are incredibly versatile, making them perfect for any occasion. Here are a few ways to serve them:

• Classic: Serve with a side of Mexican rice and refried beans.
• Healthier Option: Pair with a fresh side salad, loaded with veggies and a light vinaigrette.
• Party-Style: Cut each chimichanga in half or thirds and serve as finger food with a dipping station of salsa, sour cream, and guacamole.

Additional Tips

To ensure your Chicken Chimichangas turn out perfectly every time, here are a few helpful tips:

1. Don’t overfill the tortillas: If you add too much filling, the chimichanga may break open during frying. Keep the filling amount moderate.
2. Fry at the right temperature: If the oil is too hot, the tortillas will burn before the filling is warm. If it’s too cool, they’ll soak up too much oil and become greasy.
3. Secure the tortillas well: Use toothpicks to hold the tortilla in place. This prevents them from unwrapping while frying.
4. Baked option: For a healthier version, skip frying and bake the chimichangas. They’ll still get crispy!
5. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain crispiness.

Recipe Variations

This Chicken Chimichanga recipe is highly adaptable! Here are a few variations you can try:

• Beef Chimichangas: Substitute the chicken with cooked, seasoned ground beef.
• Vegetarian Option: Swap out the chicken for black beans and corn, and add extra cheese for a delicious meat-free version.
• Cheesy Chimichangas: Add extra cheese for an ultra-gooey center. You can even sprinkle some cheese on top before serving.
• Spicy Chimichangas: Add diced jalapeños to the chicken filling for a kick of heat. You can also drizzle some hot sauce on top when serving.

Freezing and Storage

Got leftovers or want to make a big batch ahead of time? No problem!

• Freezing: After assembling the chimichangas (but before frying), wrap each one tightly in plastic wrap and store in a freezer-safe bag. They’ll keep for up to 3 months. When ready to cook, thaw them in the fridge overnight, then fry or bake as directed.
• Reheating: If you have leftover cooked chimichangas, reheat them in the oven at 350°F for about 10 minutes. This helps them stay crispy!

Special Equipment

While you don’t need anything fancy to make Chicken Chimichangas, a few tools can make the process easier:

• Large skillet: For frying the chimichangas to crispy perfection.
• Tongs: These will help you turn the chimichangas safely without splattering oil.
• Toothpicks: Keep the tortillas securely wrapped while frying.

FAQ Section

Here are some common questions you might have about making Chicken Chimichangas:

Can I make this recipe ahead of time?

Yes! You can prepare the chicken filling and assemble the chimichangas up to 24 hours in advance. Just store them in the fridge until you’re ready to fry or bake them.

Can I bake the chimichangas instead of frying them?

Absolutely! Brush the assembled chimichangas with oil and bake them at 400°F for 15-20 minutes, flipping halfway through.

Can I freeze Chicken Chimichangas?

Yes, they freeze really well! Assemble them, then freeze before frying. Thaw overnight in the fridge and fry or bake when ready.

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Conclusion

There’s something magical about biting into a freshly fried Chicken Chimichanga. The crispy golden exterior gives way to a warm, flavorful filling of seasoned chicken and melty cheese—it’s comfort food at its finest. Whether you’re cooking for family, entertaining friends, or just treating yourself to a delicious meal, these chimichangas are sure to hit the spot. They’re a perfect combination of fun, festive, and incredibly satisfying.

I love how versatile this recipe is, too. You can customize it to your heart’s content—spice it up with jalapeños, make it vegetarian with beans and veggies, or even switch up the meats for variety. And let’s not forget the toppings! Pile on the guacamole, salsa, and sour cream for that extra touch of indulgence.

What’s even better is that this dish is deceptively easy to make. Whether you’re frying them up for extra crunch or opting for the lighter baked version, Chicken Chimichangas are always a crowd-pleaser.

So the next time you’re craving something crispy, cheesy, and flavorful, give this recipe a try. Trust me—it’ll become a regular in your meal rotation, just like it did in mine. From Taco Tuesday to casual weekend dinners, you’ll find plenty of reasons to make these delicious chimichangas over and over again.