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This Chicken Chimichanga recipe is loaded with chicken, beans, rice, and cheese then cooked until golden brown and crispy.
The Best Chicken Chimichanga
We love Mexican food in my house. Our go-to is typically tacos because then everyone gets to choose their favorite toppings. It’s a winning meal any night of the week. I tried making chicken chimichangas one night and everyone loved it — including the kiddos. They loved the crispy tortilla and tender chicken. Now, they ask for it by name and I am happy to make it because I love it too. It has so many textures from the elements in the filling and plenty of flavor. We don’t often have regular burritos anymore, this is the best chicken chimichanga recipe I’ve ever made!
What is a Chimichanga?
In simple terms, a chimichanga is a fried burrito. It’s a Tex-Mex dish that is filled with meat, cheese, rice, and other toppings. The tortilla is fried or baked until golden brown for its signature crispy exterior.
For this chicken chimichanga recipe, we show you how to make the traditional deep-fried burritos and how to bake them as well to cut down on some calories.
Why You’ll Love This Recipe for Chicken Chimichangas
- Customizable recipe: It’s easy to change up the filling however you like to suit your taste.
- Make it ahead: Prepare the filling ahead of time to make this meal even quicker.
- Family favorite meal: The flavors of this meal are appealing to all sorts of palates making it super family-friendly.
What You’ll Need
This is very budget-friendly and includes inexpensive, easy-to-find ingredients.
- Chicken: You have the choice of cooking and shredding the chicken yourself or purchasing cooked chicken. This recipe is also a great way to use up leftovers as well.
- Rice: I keep it simple and use white rice. Make sure to cook it according to package directions before adding it to the chimichanga filling.
- Cheddar cheese: No chimichanga is complete without cheese! Shredded cheddar is my favorite but feel free to switch it up and use a Monterey Jack cheese, fiesta blend or even pepper jack.
- Black beans: Be sure to drain the can of beans before adding it. I love the texture of beans in Mexican dishes. It also adds some extra protein.
- Corn: I also use canned corn. If you want to use frozen, thaw it in the fridge overnight before making the chicken chimichangas.
- Salsa: Use store-bought salsa or homemade salsa — whichever you like best or have on hand. Salsa adds freshness and spice to the filling.
- Cilantro: You can never go wrong with freshly chopped cilantro. It helps to lift the other flavors.
- Flour tortillas: I find that flour tortillas fry better than corn tortillas. However, you can use either variety.
- Vegetable oil: This is going to be for frying or baking. Any neutral oil is great for this including canola oil or corn oil.
- Toppings: Top with sour cream, more salsa, or guacamole!
How to Make a Chicken Chimichanga
We included instructions for both baking and frying the chicken chimichanga so you can choose the best cooking method for you.
For baking
- Prepare the oven and baking sheet. Preheat your oven to 400 degrees F and line a pan with parchment.
- Make filling. Combine all of the ingredients in a large bowl and mix until well combined.
- Assemble chimichangas. Scoop a cup of the chicken mixture onto the lower third of each tortilla. Roll tightly while you fold in the sides. Place each chimichanga onto the baking sheet seam side down.
- Brush with oil. Brush the top of each generously with olive oil.
- Bake. Place in the oven and bake for 20-25 minutes or until golden brown.
- Serve. Enjoy with your favorite side or extra salsa and guacamole.
For frying
- Mix the filling. Combine all of the ingredients for the filling in a large bowl and mix well.
- Assemble chimichangas. Spoon the mixture on the lower third of the tortilla. Roll each one tightly, tucking in the sides as you go.
- Heat the oil. Heat the vegetable oil in a deep skillet until it reaches 375 degrees F.
- Fry. Gently place each chimichanga seam side down into the hot oil. Cook for 2-3 minutes per side or until golden brown.
- Drain. Transfer the browned chicken chimichangas to a paper towel-lined plate to drain excess oil.
- Serve. Enjoy with your favorite side dish or topping.
Serving Suggestions
Serve with Mexican Rice or Instant Pot Mexican Street Corn, a cilantro lime rice to keep the Mexican theme going!
Looking for more toppings? Add a dollop of Avocado Crema, Pico de Gallo or extra Homemade Salsa.
I recommend this Black Bean and Corn Salad as a topping or a tasty side dish. It has a refreshing flavor and great texture.
Tips and Variations
- Let the oil get hot. If you want to deep fry, make sure that the oil is nice and hot before adding the chimichangas to ensure maximum crispiness.
- Use a different meat. Swap the shredded chicken for pork, beef, or tofu crumbles.
- Make what you want from any leftover filling. If you have leftover filling, it can also be stored in an airtight container in the refrigerator for up to 3 days. Use it to make more chimichangas, or use it as a filling for tacos or burritos.
- Add veggies. Diced bell peppers, onions, and jalapenos are great additions to this recipe.
How to Store and Reheat Leftovers
- Refrigerate: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Be aware that the tortilla may not be as crispy when reheated.
- Reheat: Heat in the microwave or gently over a skillet. Use the filling for more chimichangas, tacos, or burritos.
- Freeze: For longer storage, chimichangas can be frozen. Allow them to cool completely, then wrap each chimichanga individually in foil. Place the wrapped chimichangas in a freezer-safe bag or container and freeze for up to 3 months. To reheat, remove the foil and bake from frozen at 350°F (175°C) for 20-30 minutes, or until heated through.
More Mexican Recipes to Try
Chicken Chimichanga
This Chicken Chimichanga recipe is loaded with chicken, beans, rice, and cheese then cooked until golden brown and crispy.
Servings: 4 Servings
Ingredients
- 2 cups cooked chicken shredded
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup canned corn drained
- 1/2 cup salsa
- 1/4 cup fresh cilantro chopped
- 4 large flour tortillas
- 2 tablespoons vegetable oil if baking or vegetable oil for frying
- Sour cream or crema, guacamole, and additional salsa for serving (optional)
Instructions
For Baking:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
- Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
- Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with vegetable oil.
- Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve the baked chimichangas with sour cream, guacamole, and extra salsa on the side.
For Frying:
- In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
- Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
- Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
- Carefully lower the chimichangas into the hot oil, seam-side down, and fry for 2-3 minutes on each side, or until golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.
- Using a slotted spoon, remove the fried chimichangas from the oil and drain on paper towels.
- Serve the fried chimichangas with sour cream or crema, guacamole, and extra salsa on the side. Enjoy!
Last Step:
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Notes
- To make this recipe even quicker, you can use rotisserie chicken or leftover cooked chicken.
- Feel free to customize the filling with your favorite ingredients. You could add bell peppers, onions, jalapeños, or swap out the chicken for beef or pork.
- Be very careful when frying the chimichangas. The oil should be hot enough that the chimichangas sizzle as soon as they hit the oil, but not so hot that they splatter or smoke.
- Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Be aware that the tortilla may not be as crispy when reheated.
- For longer storage, chimichangas can be frozen. Allow them to cool completely, then wrap each chimichanga individually in foil. Place the wrapped chimichangas in a freezer-safe bag or container and freeze for up to 3 months. To reheat, remove the foil and bake from frozen at 350°F (175°C) for 20-30 minutes, or until heated through.
- If you have leftover filling, it can also be stored in an airtight container in the refrigerator for up to 3 days. Use it to make more chimichangas, or use it as a filling for tacos or burritos.
Nutrition
Calories: 479kcal | Carbohydrates: 35g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 785mg | Potassium: 410mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 3mg
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