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Chicken Chimichangas
Sofia

Chicken Chimichangas

Chicken Chimichangas are a Tex-Mex favorite made with flour tortillas stuffed with seasoned chicken, cheese, and beans, then fried (or baked) until golden and crispy. Served with salsa, sour cream, or guacamole, they make a hearty meal or party favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack or cheddar cheese
  • ½ cup refried beans optional
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt and pepper to taste
  • 4 large flour tortillas
  • Oil for frying or spray for baking
  • Optional Toppings:
  • Sour cream
  • Salsa
  • Guacamole
  • Shredded lettuce
  • Chopped tomatoes

Method
 

Make Filling:
  1. In a large bowl, combine shredded chicken, cheese, refried beans (if using), cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix well.
  2. Assemble Chimichangas:
  3. Spoon about ½ cup of the filling into the center of each tortilla. Fold the sides in, then roll up tightly like a burrito. Secure with toothpicks if necessary.
Fry (or Bake):
  1. To Fry: Heat about 1 inch of oil in a skillet over medium heat. Fry chimichangas seam-side down until golden brown, about 2–3 minutes per side. Drain on paper towels.
  2. To Bake: Preheat oven to 400°F (200°C). Place chimichangas on a baking sheet, spray with cooking spray, and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
Serve:
  1. Top with sour cream, salsa, or guacamole and serve hot with rice or salad on the side.

Notes

  • You can use rotisserie chicken or leftover chicken for convenience.
  • Add diced green chiles or sautéed onions to the filling for extra flavor.
  • Try air frying for a healthier crisp (10–12 minutes at 375°F, flipping once).