Chicken Chimichangas Recipe
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
48 mins
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Servings
6 chimichangas
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Course
Main Course
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Cuisine
Mexican
Chicken Chimichangas Recipe
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As a San Diegan Mexican food connoisseur, I’m sharing flavor-exploding, cheesy, shatteringly crispy chimichangas to rival my favorite restaurant! The recipe can be deep fried, air fried, or baked, and it includes tips for crispy success using each method. Follow for step-by-step photos, tips, tricks, meal prep, and freezing options.
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Ingredients
- 1/2 cup salsa-medium for more of a kick (we like Mateo's brand)
- 1/2 cup sour cream
- 1/2 cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, garlic powder
- 1/2 tsp EACH onion powder, smoked paprika, dried oregano, salt
- 3 cups shredded cooked chicken (like rotisserie)
- 1 cup freshly shredded Monterrey Jack cheese (small holes)
- 1 cup freshly shredded sharp cheddar cheese (small holes)
- 6 burrito size flour tortillas
- vegetable oil (if frying)
Toppings (Pick Your Favs)
- chipotle sauce
- Pico de Gallo
- cilantro
- guacamole or avocados
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Instructions
- If Baking: Preheat the oven to 400°F.
- Make Filling: Add the salsa, sour cream, refried beans, green chiles, and spices to a large bowl and stir to combine. Stir in the chicken and cheeses.
- Warm Tortillas (Optional): You won't need to do this if you use thin, quality tortillas. Stack the tortillas and top with a dampened paper towel. Microwave for 30 seconds so they’re more pliable for rolling.
- Assemble: Divide the filling evenly between the tortillas, a generous 1/2 cup per tortilla, and line it in the center, leaving a few inches on both sides. Roll up tortillas burrito style by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom. Secure the bottom seam with a few toothpicks inserted on the diagonal so they don’t stick out the top. (See post for step-by-step pics.)
To Cook
- To Fry: Line a cooling rack with paper towels. Heat 1/2-inch of oil in a medium skillet or deep fryer to 360-380°F. Working in batches of 2, fry the tortillas until golden brown and crispy, about 3 minutes per side. Transfer to the paper towels to drain.
- To Air Fry: Working in batches, spray the chimichangas with olive oil. Line them in the air fryer basket seam side down without touching each other. Air fry at 375°F for approximately 5-6 minutes or until golden and crispy on the top. Flip and air fry for 4-5 minutes or until golden and crispy on the other side. Repeat with all chimichangas.
- To Bake: Line a baking sheet with foil and add a baking rack on top. Bake for 18-20 minutes at 400°F or until golden. Broil to desired crispiness, flip over, and broil the other side until golden.
Serve
- Garnish with toppings of your choice like chipotle crema (pictured, optional but recommended), guacamole, pico de gallo, etc.
Notes
- Use a Thermometer for Frying: Keep the oil at a steady 360°F-380°F to ensure golden, crispiness without undercooking or overcooking. I use this thermometer from Amazon.
- : Preheat the oven to 200 degrees F. Place a wire baking rack on a baking sheet and set aside. Drain the chimichangas briefly on paper towels, then transfer them to the wire rack to keep warm between batches.
- DON'T USE THICK TORTILLAS. This is not the time for thick, tough, and chewy tortillas that are completely opaque, like the Mission brand.
- The best tortillas for burritos are wonderfully thin, light, and tender but not so thin that they easily tear when rolled. Often, these tortillas are found in the bakery section at Sprouts, Whole Foods, or Costco. My favorite brands:
- The best tortillas for burritos are wonderfully thin, light, and tender but not so thin that they easily tear when rolled. Often, these tortillas are found in the bakery section at Sprouts, Whole Foods, or Costco. My favorite brands:
- You can reheat chimichangas in the microwave, oven, or air fryer. The air fryer is my #1 preferred method and restores to its as-good-as-new glory!
- •Air fryer: Place your chimichangas in the basket and air fry at 375°F for 5-6 minutes, flipping halfway through.•Oven: Place chimichangas on a baking rack placed over a baking pan. Bake in a preheated oven at 400°F for 10-12 minutes or until warmed through. •Microwave: Transfer the chimichangas to a microwave-safe plate and microwave on high for 45 seconds or at 15-second intervals as needed. To crisp them up, transfer them to a nonstick pan and pan-fry each side until crispy (don't use any oil).
- Meal Prep: Completely assemble and wrap tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the instructions in the recipe for cooking, adding an extra minute or so.
- Use a Thermometer for Frying: Keep the oil at a steady 360°F-380°F to ensure golden, crispiness without undercooking or overcooking. I use this thermometer from Amazon.
- To Keep Warm Between Batches (Optional): Preheat the oven to 200 degrees F. Place a wire baking rack on a baking sheet and set aside. Drain the chimichangas briefly on paper towels, then transfer them to the wire rack to keep warm between batches.
- Variations: See post for more filling ideas.
- DON'T USE THICK TORTILLAS. This is not the time for thick, tough, and chewy tortillas that are completely opaque, like the Mission brand.
- Guerrero Burrito Flour Tortillas: Thinner but strong, these tortillas are perfect for a crispy texture (I used them in these photos—they're GREAT for the air fryer, too!).
- Fresca Burrito Flour Tortillas: Thin and fabulous, you can usually find these at Costco.
- Tortilla Land Uncooked Flour Tortillas: Add the filling and cook per the recipe instructions—don't cook the tortillas before filling.
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