A chimichanga recipe is your ticket to golden, crispy Tex-Mex comfort. This homemade version is bursting with juicy chicken, melty cheese, and creamy beans, all wrapped in a soft flour tortilla and fried, baked, or air-fried to crunchy perfection.
Whether you’re craving takeout-style flavor or planning a freezer-friendly meal, this recipe has you covered. I’ve made dozens of chimichangas, and this method delivers restaurant-quality results right from your kitchen, no fancy tools needed.
Ingredients You’ll Need
These simple ingredients pack bold Tex-Mex flavor and texture.
- Flour Tortillas. Use 10–12 inch burrito-size tortillas. Go for thin but strong brands like Guerrero or Fresca for the best results.
- Cooked Chicken. Use 3 cups shredded chicken—rotisserie chicken saves time and adds flavor.
- Shredded Cheese. Use sharp cheddar for bold taste and Monterey Jack for meltiness. Freshly grated cheese works best.
- Refried Beans. Just ½ cup adds creaminess. Black beans or pinto beans can be used, but refried beans hold everything together better.
- Sour Cream. Adds tang and creaminess. You can swap with plain Greek yogurt.
- Salsa. Use ½ cup of your favorite salsa—mild or medium depending on your spice level.
- Chopped Green Chiles. One 4 oz. can of mild green chiles adds a gentle heat and depth of flavor.
- Taco Seasoning Spices. Mix chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne, salt, and pepper.
- Oil for Frying. Use vegetable, canola, or sunflower oil if deep frying. Spray oil works well for air frying.
How to Make Chimichangas
This easy process delivers big flavor and crispy bites every time.
- Mix the Filling. In a large bowl, stir together salsa, sour cream, refried beans, green chiles, and all the spices. Add shredded chicken and cheeses, mixing until fully combined.
- Fill the Tortillas. Spoon a generous ½ cup of filling down the center of each tortilla. Leave space on the edges for folding.
- Fold the Chimichangas. Fold in both sides, roll tightly from the bottom, and secure the seam with toothpicks if frying.
- Choose a Cooking Method. Fry, air fry, or bake your chimichangas until crispy and golden brown.
Cooking Methods
Choose the method that fits your time and tools.
- Deep Frying. Heat ½ inch of oil to 360–380°F. Fry two chimichangas at a time, 3 minutes per side, until golden and crisp. Drain on paper towels.
- Air Frying. Spray chimichangas with oil and place seam side down in an air fryer basket. Air fry at 375°F for 5–6 minutes per side until crisp.
- Baking. Bake at 400°F for 18–20 minutes. Broil each side briefly for extra crunch.
Toppings to Try
Customize your chimichanga with bold, creamy, or fresh toppings.
- Chipotle Sauce. Smoky, spicy, and creamy—perfect for drizzling.
- Pico de Gallo. Fresh diced tomatoes, onions, cilantro, and lime juice.
- Guacamole or Avocados. Adds creamy richness and a touch of lime.
- Shredded Lettuce and Diced Tomatoes. Crisp, fresh contrast to the warm filling.
- Sour Cream. Classic topping that balances heat and crunch.
- Salsa Verde or Queso. Spoon over the top for a smothered style chimichanga.
Easy Substitutions and Variations
Make it your own with these protein and tortilla swaps.
- Protein Options. Use shredded beef, barbacoa, carnitas, or chicken tinga instead of regular chicken.
- Vegetarian Ideas. Try mashed beans, seasoned jackfruit, or sautéed tofu with spices.
- Cheese Options. Pepper Jack gives extra kick, or swap for Mexican blend.
- Tortilla Choices. Go gluten-free, whole wheat, low-carb, or keto depending on your diet.
What to Serve with Chimichangas
Pair your crispy chimichangas with these tasty sides.
- Mexican Rice or Cilantro Lime Rice. Light and zesty to balance the richness.
- Black Beans or Pinto Beans. Creamy, hearty, and full of flavor.
- Street Corn (Elote). Grilled corn with cheese, lime, and chili powder.
- Fresh Salad. Try cucumber salad or a zesty Mexican salad.
- Tres Leches Cake or Churros. The perfect sweet finish to your Tex-Mex meal.
Tips for Success
A few extra steps can make a big difference.
- Use a Thermometer for Frying. Keep oil at 360–380°F for even cooking.
- Shred Your Own Cheese. Freshly grated melts better than pre-shredded.
- Don’t Stack Hot Chimichangas. Let them cool in a single layer to keep them crisp.
- Keep Warm Between Batches. Place on a rack in a 200°F oven until ready to serve.
Meal Prep and Freezing Tips
Chimichangas are great for make-ahead meals.
- Make Ahead. Assemble and wrap them in foil or plastic wrap. Refrigerate for up to 3 days.
- Freeze. Flash freeze, wrap, and store for up to 3 months.
- Reheat from Frozen. Air fry at 400°F for 10–12 minutes, oven bake at 425°F for 15–20 minutes, or microwave and pan crisp.
Final Thoughts
This chimichanga recipe is a go-to favorite in my kitchen, easy to prep, easy to cook, and always a hit.
Whether you fry it up or use the air fryer, the result is a crispy, cheesy, flavor-packed roll of goodness that’s perfect for weeknight dinners or entertaining.
Once you try it, you’ll want it on regular rotation. Let me know how yours turn out and don’t forget the guac!
Chicken Chimichangas
Ingredients
Equipment
Method
- In a large bowl, combine salsa, sour cream, refried beans, green chiles, and all the spices. Stir until well mixed.
- Add the shredded chicken and cheeses to the bowl. Mix until everything is evenly coated.
- Divide the filling among the tortillas, placing about ½ cup in the center of each. Fold the sides inward, then roll tightly from the bottom. Secure with toothpicks if frying.
- To Deep Fry: Heat ½ inch of oil in a skillet to 360–380°F. Fry chimichangas 2 at a time, 3 minutes per side until golden. Drain on paper towels.
- To Air Fry: Spray chimichangas with oil. Air fry at 375°F for 5–6 minutes per side, until crispy.
- To Bake: Preheat oven to 400°F. Place chimichangas on a wire rack over a baking sheet. Bake for 18–20 minutes. Broil each side briefly for extra crispiness.
- Remove toothpicks if used. Serve hot with your choice of toppings like chipotle sauce, guacamole, or sour cream.