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Classic Crispy Chicken Chimichangas: Easy Weeknight Comfort

Close-up of crispy, deep-fried Chimichangas cut in half showing shredded chicken and melted cheese filling.
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Learn to make homemade Chicken Chimichangas that are crispy on the outside and filled with tender, cheesy chicken. This easy recipe delivers authentic Tex-Mex flavor perfect for a satisfying family dinner.

Ingredients

Scale
  • 8 large flour tortillas (burrito size)
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1/2 cup refried beans (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Vegetable oil, for frying (about 3 cups)
  • Toppings: salsa, sour cream, guacamole

Instructions

  1. In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly.
  2. Lay a tortilla flat. Place about 1/4 cup of the seasoned chicken mixture and a sprinkle of cheese near the center. Add a spoonful of refried beans if using.
  3. Fold the sides of the tortilla inward over the filling. Then, tightly roll the bottom edge up and over the filling, continuing to roll tightly until you have a sealed, compact cylinder. Secure the seam with a toothpick if necessary. Repeat with remaining ingredients.
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Carefully place two or three chimichangas into the hot oil, seam-side down first, ensuring not to overcrowd the pan.
  6. Fry for 2 to 3 minutes per side, turning gently with tongs, until the tortillas are golden brown and crispy on all sides.
  7. Remove the chimichangas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Remove any toothpicks before serving.
  8. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole for a delicious Tex-Mex dinner.

Notes

  • For an easier cleanup, you can use an air fryer. Lightly spray the rolled chimichangas with cooking spray and air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway, until golden brown and crispy.
  • To make ahead, assemble the chimichangas, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours or freeze them. If freezing, add a few extra minutes to the cooking time.
  • Use high-quality, fresh tortillas for the best crispy texture. Do not overfill them, or they will tear during frying.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-homemade-chimichangas-recipe/