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Homemade Chimichangas with Chicken

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As a San Diegan Mexican food connoisseur, I’m sharing flavor-exploding, cheesy, shatteringly crispy chimichangas to rival my favorite restaurant! The recipe can be deep fried, air fried, or baked, and it includes tips for crispy success using each method. Follow for step-by-step photos, tips, tricks, meal prep, and freezing options.

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up close of chimichanga on a plate showing how crispy it is


 

Chicken Chimichanga

There are a lot of chimichanga recipes out there—so what makes this one different?  Through experimenting, I’ve made little changes every time that add up to BIG results. Here’s what makes this recipe the best:

  • The BEST Filling. I adapted my 5-star filling from my flautas recipe, which is cheesy, creamy, and perfectly seasoned (no bland filling here!), thanks to power hitters, sour cream, salsa, and refried beans.
  • Choose How You Cook Them. Thanks to my tips on the proper tortillas, toothpicks, etc., the recipe can be deep-fried, baked, or air-fried to golden crispiness.
  • Assembled in Minutes. Rotisserie chicken makes the recipe a breeze! All the filling ingredients are stirred together at once, so there isn’t the hassle of separate layering.
  • Versatile. The tortillas can be stuffed with any protein—many ideas are included!
  • Make-Ahead and Freezer-Friendly.  I’ll walk you through preparing for a meal prep winner!
top view of chimichangas on a plate garnished with tomatoes, cilantro, guacamole

What is a chimichanga?

A chimichanga is like a burrito’s crispy, golden cousin! It’s a deep-fried, stuffed tortilla usually filled with seasoned meat, cheese, and beans, then topped with guacamole, sour cream, and salsa. Homemade recipes can also be baked or air-fried, like in this recipe, with shockingly crispy results!

This Tex-Mex favorite delivers the perfect crunch on the outside with a warm, flavorful filling inside—basically, comfort food at its finest! Whether you smother it in queso or enjoy it as is, every bite is a delicious fiesta!

Chimichanga vs Burrito

1. A chimichanga is basically a burrito with a crispy, golden twist! While burritos can be toasted in a pan, the tortilla is usually left soft, while a chimichanga is deep-fried or air-fried to crunchy perfection.

2. Secondly, chimichangas are often smaller than burritos and are usually filled with more limited ingredients, such as shredded beef or chicken, beans, cheese, and possibly rice. On the other hand, burritos can be much larger and may contain a wider variety of fillings, such as rice, beans, lettuce, pico de gallo, guacamole, sour cream, French fries, and even pineapple.

3. Finally, the origin of the two dishes differs. While the exact history of the chimichanga is uncertain, it is believed to have originated in the southwestern United States. On the other hand, burritos have a clear origin in Mexico and have been a popular dish there for centuries.

up close of chicken chimichanga recipe showing the cheesy chicken fall out
ingredient icon

Chicken Chimichanga Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Tortillas: Use burrito-size flour tortillas (10-12-inch) for this recipe. The best tortillas for burritos are wonderfully thin, light and tender, but not so thin that they easily tear when rolled.  Often these tortillas are found in the bakery section at Sprouts, Whole Foods or Costco. My favorite brands:
  • Guerrero Burrito Flour Tortillas: Thinner but strong, these tortillas are perfect for a crispy texture (I used them in these photos—they’re GREAT for the air fryer, too!).
  • Fresca Burrito Flour Tortillas: Thin and fabulous, you can usually find these at Costco.
  • Tortilla Land Uncooked Flour Tortillas: Add the filling and cook per the recipe instructions—don’t cook the tortillas before filling.
  • DON’T USE THICK TORTILLAS. This is not the time for thick, tough, and chewy tortillas that are completely opaque, like the Mission brand.
  • Cheeses: Sharp cheddar brings the flavor, and Monterrey Jack brings the gooey meltiness.
  • Refried Beans: ½ cup adds extra creaminess and heartiness. You may substitute it with black or pinto beans, but they aren’t as creamy.
  • Homemade Taco Seasoning: The filling is seasoned with a delectable blend of chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. 
  • Salsa:  Instead of diced tomatoes, salsa adds another layer of flavor. Use mild for very mild or medium for a little kick. You can also use mild with a dash of hot sauce or cayenne. Mateo’s salsa is my favorite salsa for this recipe.
  • Chopped Green Chiles: These come in a four-ounce can and add a subtle tang to cut through the earthy richness. Choose MILD chopped green chiles because the hot can is hot.
  • Sour Cream: Adds a slight creaminess to bring all the ingredients together. You may also use Greek yogurt.
  • Oil: Oils suitable for frying include vegetable, peanut, soybean, safflower, canola, cottonseed, corn, and sunflower oils. Vegetable oil is my favorite flavor for this recipe.
top view of chimichanga recipe: burrito size tortillas, cheddar cheese, Monterey Jack cheese, shredded chicken, green chiles, salsa, sour cream, refried beans, spices

How to Make Chicken Chimichangas

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Make Filling: Add the salsa, sour cream, refried beans, green chiles, and spices to a large bowl and stir to combine. Stir in the chicken and cheeses.
showing how to make chimichangas by adding the sour cream, refried beans, salsa, green chiles and spices to a bowl and mixing to combine, then stirring in the chicken and cheeses
  • Add Filling: Divide the filling evenly between the tortillas, a generous ½ cup per tortilla, and line it in the center, leaving a few inches on both sides.
showing how to make chimichangas by adding the filling to the center of a burrito size tortilla

How to fold a Chimichanga

  • Fold the Sides: Fold both left and right edges toward the center, covering most of the filling.
  • Tuck & Roll: Fold up the bottom edge over the filling, then roll it up tightly like a burrito from the bottom. Roll the tortillas tightly; otherwise, the filling will leak out.
showing how to make chimichangas by illustrating how to fold a chimichanga
  • Secure: If frying, secure the bottom seam with a few toothpicks by inserting them on the diagonal so they don’t stick out the top.
showing how to make chimichangas by securing with toothpicks

how to Deep fry chimichangas

Heat 1/2-inch of oil in a large skillet to 360-380°F. Working in batches of 2, fry the tortillas until golden brown and crispy, about 3 minutes per side.

showing how to make chimichangas by deep frying two at a time

air fryer chimichanga

Working in batches, spray the chimichangas with olive oil. Line the chimichangas in the air fryer basket seam side down without touching each other. Air fry at 375°F for approximately 5-6 minutes or until golden and crispy on the top. Flip and air fry for 4-5 minutes or until golden and crispy. Repeat with all chimichangas.

Baked chimichangas

Bake for 18-20 minutes at 400°F or until golden. Broil to desired crispiness, flip over, and broil the other side until golden.

showing how to make chimichangas by draining on paper towels

TIPS for making homemade chimichangas

  • Use Fresh Cheeses: Please buy blocks of cheese and shred them yourself. Pre-shredded, bagged cheeses contain anti-caking agents that make them resistant to melting. 
  • Don’t Skip the Toothpicks. Oil will cause the outside tortilla to flap open if you don’t secure it with toothpicks.
  • Use a Thermometer for Frying: Keep the oil at a steady 360°F-380°F to ensure golden, crispiness without undercooking or overcooking. I use this thermometer from Amazon.
  • Test the Oil if frying without an instant read thermometer. To do this, tear off a bit of unused tortilla and add it to the oil.  If it boils, your oil is ready but if it boils and turns dark within a minute or so, your oil is too hot. You will have to remove from the heat, wait a few minutes, return to heat and try again.
  • Don’t stack them. If you do, they will steam, and you will lose that coveted crispy exterior very quickly.  It is best to serve them lined in a single layer with a little breathing room between each one.
  • Keep them warm. Preheat the oven to 200 degrees F. Place a wire baking rack on a baking sheet and set aside. Drain the chimichangas briefly on paper towels, then transfer them to the wire rack to keep warm between batches.
chimichangas lined on a plate garnished with crema

MEal Prep Chimichangas

Completely assemble and wrap tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the instructions in the recipe for cooking, adding an extra minute or so.

Chicken Chimichanga Recipe Substitutions

Protein options:

  • Shredded Mexican Chicken (Crockpot):  Simmered with Mexican spices, salsa, and green chiles for chicken that’s dripping with flavor and SO tender.
  • Honey Lime Salsa Verde Chicken (Crockpot): Tangy, flavorful with just the right amount of kick all balanced by a hint of honey. 
  • Chicken Tinga: A quick and easy recipe made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
  • Beef Barbacoa (Crockpot): Crazy juicy beef slow-cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce spiked with cumin, oregano, and lime juice—one of my favorites of all time!
  • Mexican Shredded Beef: It boasts a caravan of rich, earthy fiesta seasonings, punchy salsa, tangy green chilies, and a secret ingredient of liquid smoke.
  • Carnitas (Crockpot): Juicy pork is smothered in a dynamic fiesta spice rub and slow-cooked with orange and lime juice, all finished in the oven to create glorious caramelized crispy burnt ends. 

protein options

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!
Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) - the flavor of this chicken is out of this world! the best "dump and run" meal I have ever made! Love the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!
This is the BEST Slow Cooker Barbacoa Beef I have ever tried!  Super tender, juicy, EASY and bursting with rich, complex flavors!  Great for large crowds or make ahead meals and makes the best tacos, burritos, nachos, salads, etc!
two tongs scooping up chicken tinga to serve
a fork serving Mexican Beef shredded in a bowl
these are the BEST Pork Carnitas (Slow Cooker Mexican Pulled Pork) I have ever tried! Super juicy, easy and so much more flavorful than other versions I've tried and the crispy burnt ends are the best! Great for large crowds and for tacos, burritos, or nachos!

Vegatarian options:

  • Beans:  Mix black beans or chickpeas with any of your favorite cooked veggies.
  • Jackfruit: A great plant-based substitute for shredded chicken.
  • Tofu: Use extra firm, well-drained tofu. To drain the tofu, place it on a pie plate, top it with a heavy plate, and weigh it down with two heavy cans (to release water). Set aside for 10 minutes, then sauté with the spices.

cheese & tortilla options:

  • Pepper Jack: Substitute it for the Monterrey cheese for a little more kick.
  • Whole Wheat Tortillas: A slightly healthier option.
  • Low-Carb or Keto Tortillas: For a lower-carb alternative.
  • Gluten-Free Tortillas: Use GF-certified brands.
serving chicken chimichanga on a plate with Mexican rice and refried beans

Chimichanga Toppings

Have fun making your own explosion of fresh, tangy, crunchy, or creamy!

  • Chipotle Sauce (Pictured): This is one of the simplest condiments to make and is explosively flavorful, infused with chipotle peppers, cilantro, and lime.
  • Guacamole:  You have three options: 1) shortcut store-bought in the deli section; 2) mash avocados with lime juice, garlic powder, onion powder, salt, and pepper, or 3) go all out with my favorite guacamole recipe.
  • Pico de gallo:  Use my homemade pico de gallo recipe or store bought. You can make the salsa ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Lettuce & Diced Tomatoes: Fresh and crunchy for extra texture.
  • Sour Cream: Adds a cool, creamy contrast to the crispy shell.
  • Salsa Verde: A tangy, tomatillo-based sauce.

Chimichanga Toppings

What to serve with chimichangas

How to store Homemade Chimichangas

Let them cool completely before packaging. Then, line them in a single layer in an airtight container or wrap them individually in foil. Store in the refrigerator for up to 5 days.

How to reheat chimichanga

You can reheat chimichangas in the microwave, oven, or air fryer. The air fryer is my #1 preferred method and restores to its as-good-as-new glory!

•Air fryer: Place your chimichangas in the basket and air fry at 375°F for 5-6 minutes, flipping halfway through.
•Oven: Place chimichangas on a baking rack placed over a baking pan. Bake in a preheated oven at 400°F for 10-12 minutes or until warmed through. 
•Microwave: Transfer the chimichangas to a microwave-safe plate and microwave on high for 45 seconds or at 15-second intervals as needed. To crisp them up, transfer them to a nonstick pan and pan-fry each side until crispy (don’t use any oil).

HOW TO freeze chimichanga recipe

1. Flash freeze: Place the chimichangas on a baking sheet in a single layer, making sure they aren’t touching each other, and freeze for 2-3 hours until solid.
2. Wrap & Store: Wrap each chimichanga individually in plastic wrap or foil, then place in a freezer-safe bag or airtight container to protect them from freezer burn.
3. Label & Store: Label your freezer bag with the date and store for up to 3 months.

TO REHEAT:

Reheat the chimichangas FROM FROZEN. If you thaw them first in the fridge, the tortillas will become soft and soggy:

•Air fryer: Spray the air fryer basket with cooking spray. Place the desired number of frozen chimichangas in the basket in a single layer so they aren’t touching. Air fry at 400°F for approximately 10-12 minutes, flipping halfway through.
•Oven:  Place chimichangas on a baking rack placed over a baking pan. Bake in a preheated oven at 425°F for 15-20 minutes or until warmed through. 
•Microwave: Transfer the desired number of frozen chimichangas to a microwave-safe plate and microwave on high for two minutes or at 15-second intervals as needed. To crisp up, transfer to a nonstick pan and pan fry each side until crispy (don’t use any oil).

up close of a bite of chimichanga showing the crispy tortilla and cheesy chicken

Looking for more MExican Recipes?

Beef Chimichangas
Chicken Burritos
Beef Burritos
Chicken Flautas
Beef Taquitos
Wet Burritos
California Burritos

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Chicken Chimichangas Recipe

As a San Diegan Mexican food connoisseur, I’m sharing flavor-exploding, cheesy, shatteringly crispy chimichangas to rival my favorite restaurant! The recipe can be deep fried, air fried, or baked, and it includes tips for crispy success using each method. Follow for step-by-step photos, tips, tricks, meal prep, and freezing options.
Servings: 6 chimichangas
Total Time: 48 minutes
Prep Time: 30 minutes
Cook Time: 18 minutes

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Ingredients

  • 1/2 cup salsa-medium for more of a kick (we like Mateo's brand)
  • 1/2 cup sour cream
  • 1/2 cup refried beans
  • 4 oz. can mild chopped green chiles
  • 2 teaspoons chili powder
  • 1 tsp EACH ground cumin, garlic powder
  • 1/2 tsp EACH onion powder, smoked paprika, dried oregano, salt
  • 3 cups shredded cooked chicken (like rotisserie)
  • 1 cup freshly shredded Monterrey Jack cheese (small holes)
  • 1 cup freshly shredded sharp cheddar cheese (small holes)
  • 6 burrito size flour tortillas
  • vegetable oil (if frying)

Toppings (Pick Your Favs)

Instructions

  • If Baking: Preheat the oven to 400°F.
  • Make Filling: Add the salsa, sour cream, refried beans, green chiles, and spices to a large bowl and stir to combine. Stir in the chicken and cheeses.
  • Warm Tortillas (Optional): You won't need to do this if you use thin, quality tortillas. Stack the tortillas and top with a dampened paper towel. Microwave for 30 seconds so they’re more pliable for rolling.
  • Assemble: Divide the filling evenly between the tortillas, a generous ½ cup per tortilla, and line it in the center, leaving a few inches on both sides. Roll up tortillas burrito style by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom. Secure the bottom seam with a few toothpicks inserted on the diagonal so they don’t stick out the top. (See post for step-by-step pics.)

To Cook

  • To Fry: Line a cooling rack with paper towels. Heat 1/2-inch of oil in a medium skillet or deep fryer to 360-380°F. Working in batches of 2, fry the tortillas until golden brown and crispy, about 3 minutes per side. Transfer to the paper towels to drain.
  • To Air Fry: Working in batches, spray the chimichangas with olive oil. Line them in the air fryer basket seam side down without touching each other. Air fry at 375°F for approximately 5-6 minutes or until golden and crispy on the top. Flip and air fry for 4-5 minutes or until golden and crispy on the other side. Repeat with all chimichangas.
  • To Bake: Line a baking sheet with foil and add a baking rack on top. Bake for 18-20 minutes at 400°F or until golden. Broil to desired crispiness, flip over, and broil the other side until golden.

Serve

Notes

  • Meal Prep: Completely assemble and wrap tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the instructions in the recipe for cooking, adding an extra minute or so.
  • Use a Thermometer for Frying: Keep the oil at a steady 360°F-380°F to ensure golden, crispiness without undercooking or overcooking. I use this thermometer from Amazon.
  • To Keep Warm Between Batches (Optional): Preheat the oven to 200 degrees F. Place a wire baking rack on a baking sheet and set aside. Drain the chimichangas briefly on paper towels, then transfer them to the wire rack to keep warm between batches.
  • Variations: See post for more filling ideas. 

Best Tortillas to Use

  • DON’T USE THICK TORTILLAS. This is not the time for thick, tough, and chewy tortillas that are completely opaque, like the Mission brand.
The best tortillas for burritos are wonderfully thin, light, and tender but not so thin that they easily tear when rolled.  Often, these tortillas are found in the bakery section at Sprouts, Whole Foods, or Costco. My favorite brands:
  • Guerrero Burrito Flour Tortillas: Thinner but strong, these tortillas are perfect for a crispy texture (I used them in these photos—they’re GREAT for the air fryer, too!).
  • Fresca Burrito Flour Tortillas: Thin and fabulous, you can usually find these at Costco.
  • Tortilla Land Uncooked Flour Tortillas: Add the filling and cook per the recipe instructions—don’t cook the tortillas before filling.

Storing and Reheating

You can reheat chimichangas in the microwave, oven, or air fryer. The air fryer is my #1 preferred method and restores to its as-good-as-new glory!
•Air fryer: Place your chimichangas in the basket and air fry at 375°F for 5-6 minutes, flipping halfway through.
•Oven: Place chimichangas on a baking rack placed over a baking pan. Bake in a preheated oven at 400°F for 10-12 minutes or until warmed through. 
•Microwave: Transfer the chimichangas to a microwave-safe plate and microwave on high for 45 seconds or at 15-second intervals as needed. To crisp them up, transfer them to a nonstick pan and pan-fry each side until crispy (don’t use any oil).

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4 Comments

  1. Lori says

    My family ABSOLUTELY LOVED these! I did the air fry method and they came out great. Thank you!

    Reply

    • Jen says

      Hi Lori! Thank you for your sweet review! I’m so glad that they were a hit!

      Reply

  2. Shelley Stapley says

    Question-I just started your Mexican Shredded Chicken which is so yummy! Could I just add some beans to chicken mixture and use that as a filling for chimichangas?

    Reply

    • Jen says

      Hi Shelley! I’m sorry that I didn’t get back to you sooner to answer your question! I hope they turned out extra yummy!

      Reply

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Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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