Chicken chimichangas are seriously the bomb. I made these last weekend and my kids wouldn’t stop talking about them. The combo of crispy outside and that juicy chicken filling just hits different. Chicken chimichangas might sound fancy but trust me they’re super doable even on busy nights. The best part? You can prep everything ahead and just fry them up when ur ready to eat. Keep reading to find out my secret tricks for making these even better than your fave Mexican restaurant!
Why You’ll Love These Chicken Chimichangas
Let’s be real – finding dinner ideas that everyone actually wants to eat is HARD. These chicken chimichangas solve that problem cause they’re customizable for picky eaters. My teenager who “hates” everything actually asked for seconds!
I first made these chicken chimichangas after a trip to Arizona where I had the real deal. Came home determined to recreate them and after like 5 tries I nailed it. The best thing about this recipe is you can make it as simple or fancy as you want. Got leftover rotisserie chicken? Perfect! Want to make everything from scratch? Also works!
Now let’s get to the good stuff.
Ingredients for Perfect Chicken Chimichangas
For the Filling:
- 2 cups shredded chicken – rotisserie works great but any cooked chicken works. The dark meat keeps things juicier.
- 1 can (4 oz) green chiles – adds that authentic kick without too much heat. Can sub with fresh if u have em.
- 1 onion diced small – yellow or white both fine.
- 2 cloves garlic minced – fresh is best but jarred works in a pinch.
- 1 tsp cumin – don’t skip this! It’s what gives chicken chimichangas that authentic flavor.
- 1 tsp chili powder – adjust based on how spicy u like things.
- 1/2 cup chicken broth – helps keep everything moist.
- 1 cup shredded cheese – I use mexican blend but monterey jack or cheddar work too.
- Salt and pepper to taste.
For Assembly:
- 6 large flour tortillas – the burrito size ones not the small ones.
- 3 cups vegetable oil for frying – or enough to fill your pan 1 inch.
- Toothpicks for securing – sounds weird but super important.
For Serving:
- Sour cream – full fat tastes way better here.
- Guacamole – homemade or store bought both good.
- Salsa – choose your fave heat level.
- Lime wedges – the acid really makes the chicken chimichangas pop.
- Cilantro chopped – skip if ur one of those people who thinks it tastes like soap.
How to Make Chicken Chimichangas
- Prep the filling. Heat a tbsp of oil in large skillet over medium heat. Add onions and cook til soft about 3-4 mins. Add garlic and cook 30 secs til fragrant. The kitchen should start smelling amazing right about now.
- Add your seasonings. Throw in the cumin and chili powder and stir for like 30 seconds. This toasts the spices and makes a huge difference in flavor for your chicken chimichangas.
- Mix in chicken. Add the shredded chicken, green chiles and broth. Stir everything together and let it simmer about 5 mins til most liquid evaporates but mixture still looks moist. Nobody wants dry chicken chimichangas!
- Let it cool slightly then add cheese. Turn off heat and stir in the shredded cheese til melted. Let the filling cool enough that u can handle it without burning ur fingers.
- Heat your oil. In a deep skillet or pot add enough oil to reach about 1 inch depth. Heat to 350°F. If u don’t have a thermometer drop a tiny bit of tortilla in – it should sizzle right away.
- Assemble chimichangas. Lay tortilla flat and add about 1/3 cup filling to center. Fold in sides then roll up tight like a burrito. Secure with toothpicks to keep chicken chimichangas from unfolding during frying.
- Fry em up! Carefully place chimichangas in hot oil seam side down first. Fry until golden brown about 2 mins per side. They should be crispy but not burnt. Transfer to paper towels to drain extra oil.
- Serve hot with all the toppings. Remove toothpicks before serving or someone’s gonna have a bad time.
Awesome Variations of Chicken Chimichangas
Breakfast Chimichangas
Switch the chicken for scrambled eggs and add crispy bacon. Top with salsa verde and avocado. Great for weekend brunch!
Buffalo Chicken Chimichangas
Mix the shredded chicken with buffalo sauce instead of the spices. Add blue cheese crumbles inside and serve with ranch dipping sauce. These are FIRE for game day!
Veggie Loaded Chimichangas
Add corn, black beans, and diced bell peppers to the chicken mixture. Great way to sneak in extra veggies for kids.
Baked Chicken Chimichangas
For a healthier version brush with oil and bake at 425°F for 15-20 mins til crispy. Not traditional but still yummy and way less messy.
BBQ Chicken Chimichangas
Swap the spices for your fave BBQ sauce and add caramelized onions. Totally different flavor profile but so good!
FAQ – Your Chicken Chimichangas Questions Answered
Can I make chicken chimichangas ahead of time?
Totally! Prep the filling and store in fridge up to 2 days. You can even assemble them and keep in fridge covered with plastic wrap. Just don’t fry until ready to eat or they’ll get soggy.
How do I reheat leftover chicken chimichangas?
Best way is in oven at 350°F for 10-15 mins. Microwave works but they’ll be soggy not crispy. Air fryer is amazing for reheating – 3-4 mins at 350°F.
What’s the difference between chimichanga and burrito?
Main diff is chimichangas are deep fried and burritos aren’t. Chicken chimichangas have that amazing crunch factor that regular burritos miss.
Can I freeze chicken chimichangas?
Yes! Freeze them after assembly but before frying. Wrap individually in foil then put in freezer bag. They’ll keep about 3 months. Cook from frozen by adding a few extra mins to fry time.
Are chicken chimichangas gluten free?
Not with regular flour tortillas. But u can use corn tortillas or gluten-free flour tortillas instead. Just be careful as corn tortillas can crack when rolling – warm them first.
What sides go best with chicken chimichangas?
Mexican rice and refried beans are classic. I also love serving with corn salad in summer or chili in winter. Check out my Cowboy Butter Chicken Pasta for another awesome chicken recipe!
Can I use different meat for chimichangas?
For sure! Shredded beef or pork work amazing. Carnitas make incredible chimichangas. You can even do shrimp if ur feeling fancy.
Making Memories with Chicken Chimichangas
Last Cinco de Mayo I made these chicken chimichangas for my extended fam and my uncle who lived in Mexico for years said they were legit. Biggest compliment ever! There’s something special about gathering around the table with these crispy bundles of deliciousness.
What I love most about chicken chimichangas is they honor traditional Mexican cooking while being adaptable to what u have on hand. Make them your own! Add ingredients your family loves. The best recipes evolve and become part of your family’s story.
Now go make some chicken chimichangas and watch everyone’s faces light up at that first crunchy bite!
Crispy Chicken Chimichangas
Equipment
- Skillet
- Mixing bowl
- Frying pan or deep pot
- Toothpicks
- Tongs
- Paper towels
Ingredients
For the Filling:
- 2 cups shredded chicken
- 1 can 4 oz green chiles
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup chicken broth
- 1 cup shredded cheese Mexican blend or your favorite
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas
- 3 cups vegetable oil or enough to fill skillet 1 inch deep
- Toothpicks for securing
For Serving (optional):
- Sour cream
- Guacamole
- Salsa
- Lime wedges
- Chopped cilantro
Instructions
- Heat 1 tbsp oil in a skillet over medium heat. Cook onions until soft (3-4 mins). Add garlic and cook 30 seconds.
- Stir in cumin and chili powder. Cook 30 seconds to toast the spices.
- Add shredded chicken, green chiles, and broth. Simmer 5 minutes until most of the liquid evaporates but mixture remains moist.
- Turn off heat and stir in cheese until melted. Let cool slightly.
- Heat oil in a deep skillet to 350°F.
- Assemble chimichangas: place 1/3 cup filling in center of each tortilla, fold sides in, then roll tightly like a burrito. Secure with toothpicks.
- Fry seam side down 2 minutes per side or until golden brown. Remove and drain on paper towels.
- Remove toothpicks and serve hot with toppings of choice.