If you crave the crunch of a fried tortilla bursting with savory chicken and melty cheese, homemade chicken chimichangas are hard to beat. These Tex-Mex favorites bring a golden, crispy shell and a filling that’s both hearty and comforting. Whether you grew up dining in bustling Mexican restaurants or you’re just starting to explore Tex-Mex cuisine, learning to make chicken chimichangas is a rewarding kitchen adventure.
Below, you’ll find everything you need to pull off chimichangas that rival the best—including a step-by-step recipe, filling variations, storage options, and creative ways to serve them.
What Makes a Chimichanga Unique?
A chimichanga is essentially a deep-fried burrito, but what sets it apart is the irresistible texture. The exterior crisps up as it cooks, while the inside remains soft and flavorful. The classic filling pairs well-seasoned chicken with refried beans and gooey cheese. Once fried, the tortilla creates a shell that locks in all that flavor and moisture—a true hallmark of Tex-Mex comfort food.
These parcels are highly versatile. Serve them simply with salsa or load them with sour cream, guacamole, or a drizzle of queso. You can bake or air-fry for a lighter version, but the traditional frying method is tough to match for rapid, satisfying crunch.
Ingredients for Chicken Chimichangas
Every great chimichanga starts with a handful of staple ingredients. Here’s a practical guide to what you’ll need, with notes to help you select or substitute as needed.
Essential Components
- Olive oil – For sautéing the onion and garlic to build a flavorful base.
- Onion – Adds sweetness and depth.
- Garlic – Offers a sharp, aromatic kick.
- Taco seasoning – A mix of chili powder, cumin, paprika, and oregano for bold Tex-Mex flavor.
- Cooked chicken – Rotisserie, grilled, or poached all work. Shredded for easier mixing.
- Diced green chiles – Not spicy, but adds a gentle tang and a hint of heat.
- Salsa – Pick your favorite style. Both mild and spicy work in this recipe.
- Refried beans – Creamy and rich, they tie the filling together.
- Shredded cheese – Monterey Jack, cheddar, or a blend. Melts smoothly.
- Large flour tortillas – Sturdy enough to hold the filling and fry without tearing.
- Vegetable oil – A neutral oil is perfect for frying until golden and crisp.
Toppings
Mix and match according to taste:
- Salsa
- Sour cream
- Guacamole
- Queso sauce
- Chopped cilantro
- Pico de gallo
Step-by-Step: How to Make Chicken Chimichangas
Bringing it all together is easier than you might expect. By following each step, you’ll end up with crisp, satisfying parcels ready for toppings.
1. Sauté the Aromatics
Heat a tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about four minutes. Add minced garlic and taco seasoning, stirring for an extra minute for maximum aroma.
2. Mix the Filling
To the skillet, stir in shredded cooked chicken, diced green chiles, and salsa. Cook until the mixture is warmed through and any excess liquid has cooked off—another five minutes or so. Remove from the heat and stir in your cheese. The heat will melt it into the mix, creating a creamy texture.
3. Prepare Tortillas & Beans
Warm the refried beans—microwave on low for a minute or heat on the stove—so they spread easily. Briefly microwave your tortillas (stacked under a damp paper towel) to make them soft and less prone to cracking during folding.
4. Assemble the Chimichangas
Lay out each tortilla. Spread a strip of warm beans down the center, leaving space at the edges. Add a generous scoop of the chicken filling. Fold in the sides, then roll from the bottom up to seal the filling inside, burrito-style. Place each seam-side down while you finish the rest.
5. Fry to Crisp Perfection
Pour enough vegetable oil into a deep skillet to reach about ½ inch up the side. Heat to 350°F. Fry 2–3 chimichangas at a time, seam-side down. Cook for two minutes per side, turning carefully with tongs, until golden and crisp. Transfer to a paper towel-lined plate to drain.
6. Alternative: Baked or Air-Fried Chimichangas
For a lighter take, brush assembled chimichangas with oil and bake on a tray at 400°F for about 25 minutes, flipping once. Or, air-fry at 375°F for 13 minutes, turning halfway. Results are crisp, though a little lighter than frying.
7. Serve and Top
Place the cooked chimichangas on a plate. Top with salsa, a dollop of sour cream, guacamole, fresh cilantro, or whatever suits your mood. Slice in half to show off the filling.
Filling and Ingredient Variations
Chimichangas leave plenty of room for you to tweak the recipe depending on taste or what’s in your pantry.
| Variation | Swap or Add |
|---|---|
| Vegetarian | Black beans, corn, bell peppers, and rice |
| Spicy | Use hot salsa, chipotle powder, or jalapeños |
| Cheese lover | Mix in pepper jack, queso fresco |
| Extra veggies | Add sautéed spinach, mushrooms, or zucchini |
| Different meat | Try pulled pork, shredded beef, or turkey |
Making a batch for a crowd? Set up a toppings bar so everyone can build their own masterpiece.
Practical Tips for Perfect Chimichangas
A few simple adjustments can make every batch even better:
- Use shredded chicken for best texture. Poached or rotisserie chicken shreds easily with two forks.
- If the filling seems wet, drain extra salsa or chile juice to avoid soggy tortillas during frying.
- Warm tortillas before assembling to reduce splitting or tearing.
- When folding, tuck in sides first, then roll tightly.
- Fry seam-side down to keep the chimichanga sealed.
- Drain cooked chimichangas on paper towels to avoid a greasy bite.
- For parties, keep cooked chimichangas warm in a low oven until serving.
Serving Ideas and Pairings
Pair chicken chimichangas with rice, black beans, or a crisp salad for a full meal. Sliced avocados, fresh limes, and roasted corn make the spread vibrant. Themed toppings like jalapeño slices, pickled onions, or smoky chipotle crema bring extra complexity.
Party tip: Mini chimichangas are perfect as appetizers. Fill small tortillas, assemble as usual, and fry until golden.
Storing and Reheating Leftovers
Chimichangas are best enjoyed hot from the pan, but leftovers can be saved for quick meals.
- Refrigerate: Cool completely. Store in a container up to 3 days.
- Freeze: Wrap tightly in foil, then place in a zip-top bag. Freeze for up to 3 months.
- Reheat: For crispy results, bake at 350°F until heated through (10–15 minutes for refrigerated, up to 40 minutes from frozen). You can also air-fry for about 8 minutes straight from the fridge.
If microwaving, expect a softer tortilla.
Chicken Chimichangas: Frequently Asked Questions
Can I make the filling ahead?
Yes—prepare up to two days in advance and refrigerate. Reheat before assembling and frying.
How do I prevent them from splitting?
Use freshly warmed, flexible tortillas and do not overfill. Rolling tightly and placing seam-side down in the pan is key.
Are chimichangas gluten-free?
Traditional flour tortillas contain gluten. Seek gluten-free tortillas if needed, though texture may differ.
What oil works best?
Neutral oils like canola, vegetable, or sunflower are preferred for their high smoke points.
Making chicken chimichangas from scratch allows you to enjoy the crispy, golden edges and flavorful, melty filling just the way you like them. With simple tweaks, this Tex-Mex staple becomes a canvas for all sorts of flavor combinations. Enjoy your kitchen smelling warm and spicy as you bring this restaurant classic to your table.
Chicken Chimichangas
Crispy chicken chimichangas made with beans, salsa, and chilies are just as yummy as they sound. Even better, I have an air fryer method. It’s a healthy twist.
Ingredients
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 (1 ounce) packet taco seasoning
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 (16 ounce) can refried beans
- 3 cups cooked chicken, shredded
- 1 onion, diced
- 1/2 cup salsa
- Vegetable oil, for frying
- Toppings: salsa, sour cream, guacamole
- 8 large flour tortillas
- 2 tablespoons olive oil
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and taco seasoning, and cook until fragrant, about 1 minute.
- Stir in the shredded chicken, undrained green chiles, and salsa. Cook until heated through, and most of the liquid has cooked off. Remove from the heat, stir in the cheese, and set aside.
- If needed, warm the refried beans in the microwave until spreadable. Then, divide the beans between the tortillas, spreading it down the center of each.
- Using a slotted spoon to drain some of the juices, divide the chicken between the tortillas. Arrange it down the center, on top of the beans.
- Turn the tortilla so the line of filling is horizontal. Fold the two sides over the filling, then tuck the bottom edge over and roll tightly to seal in the filling. Repeat with remaining tortillas and filling.
- To pan-fry: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place 2-3 chimichangas seam-side down in the hot oil. Fry, turning once, until golden brown and crispy on both sides, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.
- To bake or air fry: Preheat the oven to 400°F or the air fryer to 375°F. Brush the chimichangas lightly with oil and bake, seam side down, for 15 minutes (oven) or 8 minutes (air fryer). Flip and bake for another 10 minutes (oven) and 5 minutes (air fryer).
- Serve hot, topped with salsa, sour cream, and guacamole as desired. Enjoy!