Chicken Chimichanga
Chicken Chimichangas are crispy, golden, and packed with flavor. Each tortilla is filled with tender shredded chicken, a creamy seasoned mixture, and melty cheese, then folded and cooked until the outside becomes perfectly crunchy. Whether pan-fried, baked, or air-fried, these chimichangas deliver a restaurant-style experience at home with a satisfying combination of textures and flavors.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 1 cup cream cheese or sour cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa or diced tomatoes with green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Assembly
- 6 large flour tortillas
- Oil or melted butter (for brushing or frying)
Optional Toppings
- Shredded lettuce
- Sour cream
- Salsa
- Guacamole
- Pico de gallo
- Extra cheese
Instructions
1. Prepare the Filling
In a large bowl, combine shredded chicken, cream cheese or sour cream, shredded cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
Mix until the filling is creamy and well combined.
2. Fill and Roll the Chimichangas
Lay a tortilla flat and spoon a generous amount of filling in the center.
Fold the sides inward, then roll tightly from bottom to top to form a secure burrito-style wrap.
Place seam-side down and repeat with remaining tortillas.
3. Cook the Chimichangas
Pan-Fried Method:
Heat a thin layer of oil in a skillet over medium heat.
Place chimichangas seam-side down and cook until golden and crisp on all sides, turning as needed.
Air Fryer Method:
Brush chimichangas lightly with oil or melted butter.
Air fry at 380°F (190°C) for 8–10 minutes, flipping halfway, until crisp and golden.
Oven-Baked Method:
Brush chimichangas with oil or butter.
Bake at 400°F (205°C) for 18–22 minutes, or until browned and crispy.
Tips
- Use rotisserie chicken for a fast and flavorful shortcut.
- Do not overfill the tortillas; rolling tightly keeps the filling inside while cooking.
- Add sautéed peppers, onions, or black beans for extra texture.
- Chimichangas reheat well in the oven or air fryer to restore crispiness.
Serving Ideas
Serve with shredded lettuce, guacamole, salsa, or sour cream. Pair with Mexican rice, refried beans, grilled corn, or a simple salad. A drizzle of queso over the top adds a rich finishing touch.
Conclusion
Chicken Chimichangas offer the best of both worlds: a crispy exterior and a creamy, flavorful interior. Easy to prepare and endlessly customizable, they make an excellent weeknight dinner or a fun weekend meal that feels special without requiring complicated steps. Crispy, satisfying, and full of bold flavor, these chimichangas are a guaranteed hit at any table.