If you’re a fan of Tex-Mex cuisine, then Chicken Chimichangas are bound to become a favorite on your menu. These crispy, golden-brown delights are packed with flavorful shredded chicken and gooey Monterey Jack cheese, making them a crowd-pleaser for any occasion.
Whether you prefer the traditional fried version or a healthier baked alternative, Chicken Chimichangas are versatile, easy to prepare, and utterly satisfying. Let’s dive into this irresistible dish and learn how to make it at home!
What Are Chicken Chimichangas?
Chicken Chimichangas are essentially deep-fried burritos that originate from Mexican-American cuisine. They are made by filling a large flour tortilla with a savory chicken mixture, folding it into a neat package, and frying it until it’s crispy and golden. The result is a crunchy exterior that contrasts beautifully with the tender, flavorful filling inside. For those who prefer a lighter version, baking the chimichangas is an excellent alternative that doesn’t compromise on taste.
Ingredients You’ll Need
To make Chicken Chimichangas from scratch, you’ll need the following ingredients:
For the Chicken Filling:
- 1 to 2 cups vegetable oil (for frying or cooking)
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
For the Chimichangas:
- 8 burrito-sized flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Optional Toppings:
- Salsa
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
Step-by-Step Instructions
Preparing the Chicken Filling
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the diced onion and sauté until slightly softened.
- Stir in the minced garlic, chili powder, oregano, and cumin. Cook for about one minute until fragrant.
- Add the shredded chicken to the skillet and season with salt and pepper. Mix well to coat the chicken with the spices.
- Stir in the diced green chilies and cook for an additional five minutes, ensuring the mixture is thoroughly heated. Remove from heat and set aside.
Assembling the Chimichangas
- Warm the tortillas in the microwave to make them pliable.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla.
- Top the chicken filling with approximately three tablespoons of shredded Monterey Jack cheese.
- Fold the sides of the tortilla over the filling, then fold up the bottom edge and roll tightly to form a burrito-like shape. Place each folded chimichanga seam-side down on a plate or platter.
Cooking Options: Fried vs. Baked
Fried Chicken Chimichangas
- In a large cast-iron or heavy-bottomed skillet, pour enough vegetable oil to fill about two inches of depth. Heat the oil over low heat until it reaches 375°F (190°C).
- Using tongs, carefully lower one chimichanga at a time into the hot oil, seam-side down. Hold it with tongs for a few seconds to prevent it from opening while frying.
- Fry until golden brown on both sides, about one to two minutes per side.
- Transfer the fried chimichangas to a paper towel-lined plate to drain excess oil.
Baked Chicken Chimichangas
- Preheat your oven to 375°F (190°C). Grease a large baking sheet with non-stick spray.
- Place the assembled chimichangas seam-side down on the prepared baking sheet.
- Lightly spray the tops of the chimichangas with non-stick spray or brush them with a bit of oil for extra crispiness.
- Bake for 20 to 30 minutes, or until golden brown and crispy on the outside.
Serving Suggestions
Serve your Chicken Chimichangas warm and top them with your favorite Tex-Mex condiments like salsa, sour cream, guacamole, or pico de gallo. For an added crunch and freshness, pair them with shredded lettuce or a side salad. You can also drizzle some queso or enchilada sauce over the top for an extra layer of flavor!
Tips for Perfect Chicken Chimichangas
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken for shredding—it’s flavorful and convenient!
- Seal Tightly: Ensure your chimichangas are tightly folded before frying or baking to prevent them from opening during cooking.
- Monitor Oil Temperature: If frying, keep an eye on the oil temperature to avoid burning or undercooking your chimichangas. A kitchen thermometer is helpful here!
- Customize Fillings: Feel free to experiment by adding beans, rice, or even sautéed vegetables to your filling for added variety.
Why You’ll Love Chicken Chimichangas
Chicken Chimichangas are more than just a meal; they’re an experience! The combination of crispy tortilla, seasoned chicken, and melted cheese creates a symphony of textures and flavors that’s hard to resist. Whether you’re hosting a dinner party or craving comfort food on a weeknight, these chimichangas are sure to impress everyone at the table.
So why wait? Gather your ingredients, roll up your tortillas, and enjoy this Tex-Mex classic in the comfort of your own home!
Print
Chicken Chimichangas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop, Oven
- Cuisine: Mexican
- Diet: Not specified
Description
Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey Jack cheese. You can make these two ways: baked or fried!
Ingredients
1 to 2 cups vegetable oil, divided
Chicken Filling:
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Toppings:
- Salsa, sour cream, guacamole, pico, lettuce, etc.
Instructions
Fried Version:
- In a large cast iron or heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375°F.)
Baked Version:
- Preheat oven to 375°F. Grease a large baking sheet with nonstick spray. Set aside.
Chicken Filling:
- In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened.
- Add in garlic, chili powder, oregano, and cumin. Stir and cook until fragrant, about 1 minute.
- Add the shredded, cooked chicken. Season with salt and pepper.
- Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
- Warm tortillas in the microwave.
- On each tortilla, add about 1/2 cup of the chicken mixture into the center.
- Top with 3 tablespoons of the shredded Monterey Jack cheese.
- Fold sides over the mixture, then fold bottom over the sides and roll up.
- Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
Fried Version:
- Using tongs, lower one chimichanga at a time into the hot oil, seam side down. (It is helpful to hold them with the tongs while they are in the oil to prevent them from opening.)
- Carefully fry chimichanga until golden brown on both sides; about 1 to 2 minutes.
- Transfer the fried chimichangas onto a paper towel-lined plate to soak up grease.
Baked Version:
Place the wrapped chimichangas onto a lightly greased baking sheet.
Spray the tops with non-stick spray.
Bake in preheated oven for 20 to 30 minutes, or until golden brown.
Serve chimichangas warm with your favorite toppings. Enjoy!
Notes
- Use rotisserie chicken: It saves time and adds extra flavor.
- Cheese options: You can swap Monterey Jack with cheddar or a Mexican blend.
- Freezing instructions: Freeze before baking or frying for a quick meal later.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
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