Can I make chicken chimichangas ahead of time?

Yes! You can assemble the chimichangas and store them in the fridge for up to 24 hours before baking or frying. For longer storage, freeze them for up to 3 months and cook from frozen with slight adjustments in cooking time.

What’s the best way to reheat leftovers?

Reheat chimichangas in a 350°F oven for about 10 minutes to maintain their crispiness. Avoid microwaving, as it can make them soggy. An air fryer is another great option, reheating at 375°F for about 5 minutes.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are not recommended for this recipe, as they tend to break when folded and don’t crisp up as well as flour tortillas. If you prefer corn tortillas, consider making flautas instead.

Chicken Chimichangas - Superb Recipe

Name: Chicken Chimichangas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons vegetable oil; ½ cup diced white onion; 2 teaspoons minced garlic; ½ tablespoon chili powder; ¼ teaspoon oregano; ½ teaspoon ground cumin; 4 cups cooked, shredded chicken (rotisserie works great); 1 teaspoon salt; ½ teaspoon pepper; 1 can (4 ounces) diced green chilies; 8 burrito-sized flour tortillas; 2 cups shredded Monterey Jack cheese; 1 to 2 cups vegetable oil (for frying); Salsa; Guacamole; Sour cream; Pico de gallo; Shredded lettuce

Description

Crispy, golden-brown chicken chimichangas are a Tex-Mex favorite, filled with seasoned shredded chicken, melty Monterey Jack cheese, and a hint of spice. Whether baked for a lighter option or fried for extra crunch, this easy recipe delivers restaurant-quality results right at home.

Ingredients

Scale

Chicken Filling

2 tablespoons vegetable oil
½ cup diced white onion
2 teaspoons minced garlic
½ tablespoon chili powder
¼ teaspoon oregano
½ teaspoon ground cumin
4 cups cooked, shredded chicken (rotisserie works great)
1 teaspoon salt
½ teaspoon pepper
1 can (4 ounces) diced green chilies

Chimichangas

8 burrito-sized flour tortillas
2 cups shredded Monterey Jack cheese
1 to 2 cups vegetable oil (for frying)

Toppings (Optional)

Salsa
Guacamole
Sour cream
Pico de gallo
Shredded lettuce

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Instructions

Prepare the Chicken Filling: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, chili powder, oregano, and cumin, cooking for another minute until fragrant. Add the shredded chicken, salt, and pepper, stirring to combine. Mix in the diced green chilies and cook for another 5 minutes until the filling is heated through. Remove from heat.
Warm the Tortillas: To make them easier to roll, warm the flour tortillas in a dry skillet for a few seconds on each side or microwave them in a damp paper towel for 15 seconds.
Assemble the Chimichangas: Lay a tortilla flat and spoon about ½ cup of the chicken mixture into the center. Sprinkle with 3 tablespoons of shredded Monterey Jack cheese. Fold in the sides, then fold the bottom over the filling and roll tightly to seal. Repeat with the remaining tortillas.
Fry the Chimichangas (Traditional Method): Heat about 2 inches of vegetable oil in a heavy-bottomed skillet to 375°F. Place the chimichangas seam-side down in the oil and fry until golden brown on all sides, about 1-2 minutes per side. Use tongs to transfer them to a paper towel-lined plate to drain excess oil.
Bake the Chimichangas (Healthier Option): Preheat the oven to 375°F and grease a baking sheet. Place the rolled chimichangas seam-side down on the sheet and lightly spray or brush them with oil. Bake for 20-30 minutes, flipping halfway through, until golden brown and crispy.
Serve and Enjoy: Top with your favorite garnishes like salsa, guacamole, sour cream, or shredded lettuce. Serve immediately for the best texture and flavor.

Notes

For extra crispy baked chimichangas, brush them lightly with melted butter before baking.
Make it spicier by adding chopped jalapeños or using Pepper Jack cheese instead of Monterey Jack.
Use different proteins like shredded beef, pork, or sautéed mushrooms for a vegetarian option.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying or Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 chimichanga
Calories: 420
Sugar: 2g
Sodium: 620mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg