Flavorful Chicken Chimichangas Delight

This hearty Chicken Chimichanga recipe has been my favorite way to transform leftover chicken into a restaurant-quality meal that always impresses. The crispy exterior gives way to a perfectly spiced chicken filling that will transport your taste buds straight to your favorite Mexican restaurant.

I first made these chimichangas when trying to recreate my favorite dish from our local Mexican restaurant. After several attempts at perfecting the spice blend, my family now requests these more often than ordering takeout.

Ingredients

• 1 to 2 cups vegetable oil: for creating that perfectly crispy exterior when frying use a neutral oil with a high smoke point
• 1/2 cup diced white onion: provides the aromatic base for the filling look for firm onions without soft spots
• 2 teaspoons minced garlic: adds essential flavor depth fresh will give you the best results
• 1/2 Tablespoon chili powder: creates that classic Tex Mex flavor profile without overwhelming heat
• 1/4 teaspoon oregano: adds subtle herbal notes Mexican oregano is ideal if you can find it
• 1/2 teaspoon ground cumin: provides earthy warm flavor toast it briefly before using for enhanced flavor
• 4 cups cooked shredded chicken: rotisserie chicken saves time and adds extra flavor
• 1 teaspoon salt: enhances all the other flavors in the filling
• 1/2 teaspoon pepper: adds just the right amount of subtle heat
• 1 can diced green chilies: adds mild heat and authentic Southwestern flavor
• 8 burrito size flour tortillas: creates the perfect vessel must be warmed for proper folding
• 2 cups shredded Monterey Jack cheese: melts beautifully and complements the spiced chicken
• Toppings: like salsa sour cream guacamole for serving

Step-by-Step Instructions

Prepare Your Cooking Method:

For fried version fill a heavy skillet with 2 inches of oil and slowly heat to 375°F using a thermometer ensures perfect crispiness without sogginess. For baked version preheat your oven to 375°F and prepare a baking sheet with nonstick spray this healthier option still delivers great crunch.

Create The Flavorful Base:

Heat 2 tablespoons oil in a separate skillet over medium high heat and add onions cooking until they become translucent about 3 minutes which creates the aromatic foundation of your filling.

Develop The Spice Profile:

Add garlic and spices to the onions stirring constantly for about 1 minute until extremely fragrant this blooms the spices and releases their essential oils for maximum flavor.

Combine The Filling:

Add shredded chicken salt pepper and green chilies to the spice mixture cooking for 5 minutes while stirring frequently this ensures the flavors meld perfectly and everything is heated through.

Assemble Your Chimichangas:

Place warmed tortillas flat and add 1/2 cup chicken mixture topped with 3 tablespoons cheese in the center of each one then fold sides in followed by bottom and roll tightly ensuring all filling stays securely inside.

Cook To Golden Perfection:

For fried version carefully place each chimichanga seam side down in hot oil holding with tongs and fry until golden brown about 1 to 2 minutes per side then drain on paper towels. For baked version place on prepared baking sheet spray tops with nonstick spray and bake for 20 to 30 minutes until golden and crispy.

Serve With Toppings:

Arrange warm chimichangas on plates and let everyone customize with their favorite toppings the contrast of hot crispy chimichangas with cool toppings creates the perfect bite.

The trick to perfect chimichangas is in the fold. My grandmother taught me to tuck the sides in first, then the bottom, and roll tightly while applying gentle pressure. This simple technique prevents filling from escaping during cooking and creates that perfect restaurant-style presentation.

Make-Ahead Options

These chimichangas are perfect for meal prep. You can prepare the filling up to two days in advance and store it in the refrigerator. When ready to serve, simply warm the filling, assemble your chimichangas, and cook as directed. You can even freeze assembled uncooked chimichangas for up to three months. Just wrap each one individually in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the refrigerator before cooking.

Flavor Variations

While this classic chicken version is a family favorite, the chimichanga is incredibly versatile. Try substituting seasoned ground beef or shredded pork for the chicken. Vegetarians can use a mixture of sautéed vegetables and black beans. You can also experiment with different cheese blends like cheddar jack or pepper jack for extra heat. For a breakfast variation, fill with scrambled eggs, chorizo, and potatoes for an incredible brunch option that will impress guests.

Serving Suggestions

Create a restaurant style experience by serving your chimichangas with Mexican rice and refried beans. For a lighter option, pair with a simple side salad dressed with lime vinaigrette. Setting up a toppings bar with various salsas, guacamole, sour cream, sliced jalapeños, and chopped cilantro allows everyone to customize their meal. For beverages, serve with horchata for kids or margaritas for adults to complete your Mexican feast.

The Secret To Crispy Chimichangas

The key difference between a burrito and a chimichanga is that perfect crispy exterior. When frying, make sure your oil reaches the proper temperature of 375°F. Too cool and the tortilla absorbs excess oil, too hot and it burns before cooking through. For the baked version, the trick is spraying the assembled chimichangas with cooking spray, which helps achieve that golden crispiness without deep frying. Either method creates that satisfying crunch when you take your first bite.

Pin it

Frequently Asked Questions

→ Can I use other types of cheese?

Yes, you can substitute Monterey Jack cheese with cheddar, Colby, or a blend of Mexican cheeses for a different flavor.

→ How do I prevent the chimichangas from opening while frying?

Securely fold the tortillas and place them seam-side down while in the oil. Tongs can help hold them in place during frying.

→ Can I bake the chimichangas instead of frying?

Absolutely! Bake them in a preheated oven at 375°F for 20-30 minutes, sprayed with non-stick spray, until golden brown.

→ What toppings work best with chimichangas?

Some great topping choices include salsa, sour cream, guacamole, pico de gallo, shredded lettuce, or diced tomatoes.

→ Can I prepare the filling in advance?

Yes, you can prepare the chicken filling up to two days ahead. Store it in an airtight container in the refrigerator until ready to use.

→ What type of tortillas should I use?

Use large, burrito-sized flour tortillas for the best results, as they are easy to wrap and hold the filling securely.