Chicken Chimichangas

Serve Chicken Chimichangas hot with your favorite toppings like salsa, guacamole, sour cream, or pico de gallo. They pair beautifully with Authentic Mexican Rice, refried beans, or a simple salad. For a full meal, add homemade tortilla chips and a refreshing lime agua fresca or iced tea.

Ingredients

• 2 cups cooked chicken, chopped or shredded
• 1 can refried beans
• ½ cup salsa (use your favorite)
• 1 tsp ground cumin
• ½ tsp dried oregano, crushed
• 1 tsp chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 green onions, chopped
• 3 tbsp vegetable or canola oil
• 6 large flour tortillas

For topping:

• Salsa, sour cream, and guacamole (optional)

---

Instructions

1. Prepare the Chicken Filling
If using raw chicken, cook the chicken breasts in a skillet over medium heat until tender and no longer pink inside. Let them rest for a few minutes before chopping or shredding.

In a large mixing bowl, combine the refried beans, cooked chicken, shredded cheese, salsa, cumin, oregano, chili powder, and chopped green onions. Mix until well combined.

2. Assemble the Chimichangas
Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold in the sides, then roll tightly from the bottom up, like a burrito, making sure the seam is on the bottom.

3. Choose Your Cooking Method

For baked chimichangas:
Preheat the oven to 400°F (200°C). Brush each rolled tortilla lightly with oil and place seam-side down on a baking sheet. Bake for 25 minutes, or until golden brown and crispy.

For pan-fried chimichangas:
Heat a skillet over medium heat. Add a few tablespoons of oil, then place the chimichangas seam-side down. Cook, turning every 20–30 seconds, until golden and crisp on all sides.

4. Serve
Serve the chimichangas warm, topped with salsa, sour cream, and guacamole, alongside a side of Mexican rice or refried beans.

---

Why You’ll Love This Recipe

These Chicken Chimichangas are crispy, flavorful, and easy to make with simple ingredients you already have at home. They bring restaurant-quality Mexican flavor straight to your kitchen and can be baked or fried depending on your preference. Perfect for busy weeknights or a fun family dinner!

---

Tips

• Prevent soggy tortillas: Make sure your filling isn’t too wet before rolling the chimichangas.
• Seal tightly: Keep the seam side down during baking or frying so they stay closed.
• Crispier texture: For extra crispness, brush or spray tortillas with oil before baking.
• Use leftover chicken: Rotisserie or leftover grilled chicken works perfectly.
• Avoid burning: If frying, keep the heat on medium and turn often for even browning.

---

Variations and Substitutions

• Meat options: Substitute chicken with shredded beef, ground turkey, or pork.
• Vegetarian version: Skip the meat and add sautéed peppers, onions, and corn.
• Cheese swap: Try Monterey Jack, pepper jack, or mozzarella for a melty twist.
• Spice it up: Add chopped jalapeños, hot sauce, or chipotle powder for more heat.
• Healthier version: Air fry at 375°F for 10–12 minutes, flipping halfway through.

---

FAQs

Can I make these ahead of time?
Yes! Assemble the chimichangas and refrigerate for up to 24 hours before baking or frying.

Can I freeze them?
Absolutely. Wrap unbaked chimichangas tightly in foil or plastic wrap and freeze for up to 3 months. Bake from frozen at 400°F for 30–35 minutes.

What’s the best way to reheat them?
Reheat in the oven or air fryer at 375°F until crispy again. Avoid microwaving—it makes them soggy.

Can I use corn tortillas?
Flour tortillas work best for rolling and staying intact, but large corn tortillas can be used if warmed and softened first.

---

Serving and Suggestions

Serve Chicken Chimichangas hot with your favorite toppings like salsa, guacamole, sour cream, or pico de gallo. They pair beautifully with Authentic Mexican Rice, refried beans, or a simple salad. For a full meal, add homemade tortilla chips and a refreshing lime agua fresca or iced tea.