Go Back
Chimichanga Recipe

Chicken Chimichangas

These crispy chicken chimichangas are loaded with cheesy, creamy filling and wrapped in golden flour tortillas. You can bake, air fry, or deep fry them for a satisfying Tex-Mex meal made right at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 6 chimichangas
Course: Dinner, Lunch
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients
  • 0.5 cup salsa use medium or mild depending on spice preference
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup refried beans
  • 4 oz mild chopped green chiles 1 can
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 3 cups shredded cooked chicken rotisserie chicken recommended
  • 1 cup Monterey Jack cheese freshly shredded
  • 1 cup sharp cheddar cheese freshly shredded
  • 6 burrito-size flour tortillas 10–12 inches, thin but strong
  • vegetable oil for frying (optional)

Equipment

  • Mixing Bowl
  • Skillet or Air Fryer or Oven
  • Tongs
  • Paper towels
  • Toothpicks

Method
 

  1. In a large bowl, combine salsa, sour cream, refried beans, green chiles, and all the spices. Stir until well mixed.
  2. Add the shredded chicken and cheeses to the bowl. Mix until everything is evenly coated.
  3. 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.
  4. 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.
  5. To Air Fry: Spray chimichangas with oil. Air fry at 375°F for 5–6 minutes per side, until crispy.
  6. 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.
  7. Remove toothpicks if used. Serve hot with your choice of toppings like chipotle sauce, guacamole, or sour cream.

Notes

Use freshly shredded cheese for better melting. Don't stack chimichangas after cooking or they will lose crispiness. You can assemble ahead and refrigerate for up to 3 days before cooking.