Pin
Chicken chimichangas bring together crisp tortillas and a savory chicken filling for a dinner that always disappears fast at my table. With every bite you get juicy shredded chicken and gooey cheese wrapped up in a golden shell. Baked or fried you get restaurant style flavor right in your own kitchen without fuss.
The first time I made these for a movie night my family devoured the entire batch and went back for seconds. It was the best compliment and now I make extra for lunch the next day.
Ingredients
- Vegetable oil for frying or sautéing: Choose a fresh oil with a neutral flavor and avoid reusing old oil for best results
- White onion chopped: Adds a gentle sweetness plus depth to the filling Use a firm heavy onion with no soft spots
- Garlic minced: Makes the filling aromatic and savory Fresh garlic cloves are best for bright flavor
- Chili powder: Offers a gentle heat and smoky undertone Choose a chili powder with no added salt if possible
- Dried oregano: Contributes earthiness Use Mexican oregano for more authentic flavor if available
- Ground cumin: Lends a toasty warm background Buy cumin seeds to toast and grind for deeper flavor
- Cooked shredded chicken: Use rotisserie chicken for juicy results or quickly poach your own breasts Aim for moist not dry meat
- Salt: Essential for balancing flavors
- Fresh ground pepper: Lifts and brightens the finished filling Always opt for freshly cracked if you can
- Diced green chilies: Provide mild heat and tang Look for a can with no strong metallic taste
- Burrito size flour tortillas: Choose soft pliable tortillas that hold up to rolling Gently warm before use to prevent tearing
- Monterey Jack cheese shredded: Delivers that melty cheesy interior Freshly shred from a block for the best melt
Step-by-Step Instructions
- Prepare the Oil for Frying:
- If you are making the fried version pour enough vegetable oil into a deep heavy skillet to reach two inches up the sides Heat slowly over low until reaching about three hundred seventy five degrees F This ensures crispness without burning
- Preheat the Oven for Baking:
- If baking set your oven to three hundred seventy five degrees F and lightly coat a large baking sheet with nonstick spray It helps crisp the bottoms evenly
- Make the Chicken Filling:
- Warm two tablespoons of oil in a large skillet over medium high Add chopped onion and cook for about five minutes until just softened Add garlic chili powder oregano and cumin stirring often for one minute until you smell their aroma Add shredded chicken salt pepper then green chilies Stir and gently cook for five minutes until hot and well blended Set the filling aside
- Fill and Roll the Chimichangas:
- Briefly warm tortillas so they stay pliable Place one half cup of chicken filling in the center of each tortilla Sprinkle with Monterey Jack cheese Fold in both sides over the filling fold the bottom up then roll tightly so it stays closed Place seam side down
- Fry the Chimichangas:
- For the fried version carefully lower each filled wrap into the hot oil seam side down Hold gently with tongs as they cook to help them stay sealed Fry till deeply golden about one to two minutes Flip as needed Remove and place on paper towels to drain
- Bake the Chimichangas:
- For the baked method place rolled wraps seam side down on your prepared sheet Mist the tops with a little cooking spray Bake for twenty to thirty minutes or until golden and crisp
- Serve with Toppings:
- Serve warm with generous spoonfuls of salsa sour cream guacamole shredded lettuce or fresh pico
Pin
Monterey Jack cheese always melts like a dream and gives every bite a creamy pull My mom used to double the cheese inside and outside for extra richness Now my kids ask for the same gooey finish and it always reminds me of her kitchen.
Storage Tips
Store leftover chimichangas in an airtight container in the fridge for up to three days Reheat them in the oven or air fryer to regain crispess Avoid microwaving since it makes the shell soft For longer storage freeze after assembling but before frying or baking freeze up to two months and cook directly from frozen adding a few extra minutes to baking time
Ingredient Substitutions
If you do not have Monterey Jack try cheddar or pepper jack for more heat For the filling you can sub in pulled pork or shredded beef You can also use whole wheat tortillas or gluten free wraps just warm them gently first
Pin
Serving Suggestions
Top your chimichangas with fresh salsas crisp lettuce guacamole or extra shredded cheese Serve alongside Mexican rice or a pot of slow cooked beans A squeeze of lime right before eating perks up all the flavors
Where Do Chimichangas Come From
Chimichangas are thought to have originated in Arizona or northern Mexico The story is they were invented accidentally when a burrito dropped into hot oil and became something entirely delicious Now they are a staple at Tex Mex spots and home kitchens everywhere
Recipe FAQs
- → What type of chicken works best for chimichangas?
Cooked, shredded rotisserie chicken is ideal for easy preparation and rich flavor, but any cooked chicken can be used.
- → How do I make the tortillas extra crispy?
Frying the wrapped chimichangas in hot oil gives a crunchy, golden finish, but baking also produces a crispy texture with less oil.
- → What cheese pairs well with the chicken filling?
Monterey Jack cheese melts smoothly and adds a mild, creamy taste, but cheddar or a blend can also be used.
- → Can these be prepared ahead of time?
The filling can be made in advance and chilled. Assemble and cook the chimichangas just before serving for best texture.
- → What are tasty toppings for serving?
Popular options include salsa, guacamole, sour cream, pico de gallo, shredded lettuce, or sliced jalapeños.
- → Are baked chimichangas healthier?
Baking uses less oil than frying, offering a lighter alternative with less overall fat while still delivering good flavor and crispness.