Name: Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked and shredded chicken breast; 1 cup shredded Monterey Jack cheese; 1/2 cup salsa; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; 4 large flour tortillas (burrito size); Oil for brushing or frying; Optional toppings: sour cream, guacamole, chopped tomatoes, shredded lettuce, chopped cilantro

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The Chicken Chimichangas Recipe is honestly one of those dishes that delivers unbeatable comfort with every crunchy, cheesy, flavor-packed bite. You start with tender shredded chicken, enveloped in melted Monterey Jack cheese and all the right spices, then wrap it up in a golden, crispy tortilla. Whether baked or fried, these chimichangas are the ultimate Mexican-American weeknight dinner or show-stopping party dish. Plus, they’re endlessly customizable with everyone’s favorite toppings!

Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

This list is a delicious lineup of simple yet vital ingredients that make the Chicken Chimichangas Recipe so irresistible. Each element here plays an important part in creating those melt-in-your-mouth, boldly seasoned pockets of joy.

Cooked and shredded chicken breast (2 cups): Go for juicy rotisserie chicken for convenience and extra flavor, or use leftover homemade chicken breast—just make sure it’s well seasoned.
Shredded Monterey Jack cheese (1 cup): This cheese melts beautifully, giving you that gooey, irresistible filling inside every chimichanga.
Salsa (1/2 cup): Nothing beats a touch of salsa for moisture, tang, and just the right amount of kick—go mild or spicy, depending on your preference.
Ground cumin (1/2 teaspoon): This earthy spice is essential for that warm, authentic Mexican flavor.
Chili powder (1/2 teaspoon): Adds deep, smoky undertones without overwhelming heat—feel free to amp it up if you like it spicy!
Garlic powder (1/4 teaspoon): No sautéing needed, but all the savory depth is right here in powder form.
Onion powder (1/4 teaspoon): Gives a rounded flavor and blends seamlessly with the other spices.
Salt and pepper to taste: Critical for pulling all the flavors together—don’t skip a quick taste before wrapping.
Large flour tortillas, burrito size (4): The sturdy wrapper that gets gorgeously crisp and golden, holding everything inside.
Oil for brushing or frying: Brush for a lighter, baked finish, or go all in and fry for maximum crunch.
Optional toppings: sour cream, guacamole, chopped tomatoes, shredded lettuce, chopped cilantro: Fresh, creamy, and colorful—these toppings let you make each chimichanga your own.

How to Make Chicken Chimichangas Recipe

Step 1: Prepare the Filling

Start by combining the shredded chicken, Monterey Jack cheese, salsa, ground cumin, chili powder, garlic powder, onion powder, and a sprinkle of salt and pepper in a medium mixing bowl. Stir until everything is evenly mixed and the cheese and salsa hug every bit of chicken. This is your flavor-packed filling—take a quick taste and adjust the seasoning if needed!

Step 2: Warm the Tortillas

To prevent cracking, gently heat your tortillas. You can wrap them in a damp paper towel and microwave for about 30 seconds, or warm them in a dry skillet for a few seconds per side. This step makes folding a breeze and keeps everything inside the Chicken Chimichangas Recipe perfectly tucked in.

Step 3: Assemble the Chimichangas

Ladle about a half cup of the chicken mixture into the center of each tortilla. Fold in the sides first, then roll them up tightly like a burrito—make sure the seam is secure so none of that goodness escapes while baking or frying. The tight wrap is key for that classic, stuffed-to-the-max look.

Step 4: Baking or Frying

For a baked version, place the assembled chimichangas seam-side down on a baking sheet, brush them generously with oil, and bake at 400°F for 20–25 minutes until they’re gloriously golden and crisp. If frying, heat oil in a deep skillet to 350°F. Fry the chimichangas seam-side down for 2–3 minutes per side until deliciously crisp, then drain on paper towels. Either way, you’ll end up with an irresistible, crunchy shell enveloping that flavorful filling.

Step 5: Serve and Top

Serve your Chicken Chimichangas Recipe hot, piling on your choice of toppings—think dollops of cool sour cream, chunky guacamole, bright tomatoes, crisp lettuce, and fresh cilantro. The finishing touches really take this dish to the next level!

How to Serve Chicken Chimichangas Recipe

Garnishes

A proper Chicken Chimichangas Recipe isn’t complete without vibrant, flavorful garnishes. Drizzle with sour cream, heap on some guacamole, sprinkle chopped tomatoes and lettuce, and finish with a handful of chopped cilantro. Each topping adds coolness, freshness, and even more color to every bite.

Side Dishes

Keep things festive by serving your chimichangas with Mexican rice, refried beans, or a zesty corn salad. Crunchy tortilla chips with salsa and queso or a simple cucumber salad also round out the meal perfectly and help balance the rich, savory flavors.

Creative Ways to Present

For a party, cut smaller chimichangas into halves or thirds for finger-friendly appetizers and serve on a platter with dipping sauces. Or lay out a toppings bar so everyone can dress up their own, making dinnertime interactive and fun. Even a single large chimichanga looks amazing when stacked high with colorful toppings!

Make Ahead and Storage

Storing Leftovers

If you have chimichangas left over (lucky you!), let them cool completely before wrapping individually in foil or placing in an airtight container. Stored in the fridge, they’ll keep their flavor and texture for up to 3 days.

Freezing

Chicken Chimichangas Recipe freezes beautifully! Once the chimichangas are fully cooled, wrap them tightly in foil and transfer to a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months—perfect for busy weeks or impromptu cravings.

Reheating

For best results, reheat chimichangas in the oven at 375°F for about 15 minutes (from thawed) to restore that crunch. You can use a microwave in a pinch, but the tortilla won’t be as crisp. For frozen chimichangas, allow them to thaw overnight in the fridge for even heating.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a fabulous shortcut for this Chicken Chimichangas Recipe. Just shred it up and it’s ready to mix with the other filling ingredients.

What’s the best way to keep chimichangas crispy?

Baking them on a wire rack set over a baking sheet or frying them at the right oil temperature both help achieve maximum crunch. Avoid overcrowding when frying so each chimichanga crisps evenly.

Can I make this Chicken Chimichangas Recipe gluten free?

Yes! Simply substitute large gluten-free tortillas for the regular ones. Just make sure they are soft and pliable so they don’t crack during rolling.

Are there easy veggie add-ins?

You can add diced bell peppers, corn, black beans, or even sautéed onions and zucchini into the chicken filling for extra texture and nutrition. The recipe is very forgiving and easily customizable!

Is air frying an option?

Yes, and it’s delicious! Spray your rolled chimichangas with oil and air fry at 375°F for about 10–12 minutes. They come out perfectly crispy with less oil than frying.

Final Thoughts

Give this Chicken Chimichangas Recipe a whirl the next time you want a meal that’s a little out of the ordinary but completely doable at home. It’s satisfying, simple, and endlessly adaptable—sure to win over any crowd or just a cozy weeknight in. Don’t forget plenty of toppings and a side of your favorite salsa!

Chicken Chimichangas Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 chimichangas 1x
Diet: Non-Vegetarian

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Description

These Chicken Chimichangas are a delicious Mexican-American dish filled with seasoned shredded chicken, cheese, and salsa, wrapped in a flour tortilla and either baked or fried until crispy. They are perfect for a flavorful and satisfying meal.

Ingredients

Scale

For the Chicken Filling:

2 cups cooked and shredded chicken breast
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste

For Assembly and Cooking:

4 large flour tortillas (burrito size)
Oil for brushing or frying
Optional toppings: sour cream, guacamole, chopped tomatoes, shredded lettuce, chopped cilantro

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Instructions

Prepare the Chicken Filling: In a medium bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper until well combined.
Assemble the Chimichangas: Warm the tortillas, spoon chicken mixture onto each, fold in the sides, and roll up tightly.
Baking Method: Place chimichangas seam-side down on a baking sheet, brush with oil, and bake at 400°F for 20–25 minutes.
Frying Method: Fry chimichangas seam-side down in hot oil for 2–3 minutes per side until golden brown.
Serve: Top with favorite toppings and enjoy hot.