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Homemade Chicken Chimichangas

Homemade Chicken Chimichangas

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Short Description

Celebrate Cinco de Mayo or any festive occasion with these crispy, golden Homemade Chicken Chimichangas. Filled with seasoned shredded chicken, creamy cheese, and zesty salsa, these chimichangas can be fried for a traditional crunch or baked for a lighter touch. Serve them hot with your favorite toppings for a delightful Tex-Mex experience.Entertaining the RV Life+1Cooking Classy+1

Why You’ll Love This Recipe

  • Versatile Cooking Methods: Choose between frying for a classic crispy texture or baking for a healthier alternative.

  • Flavorful Filling: A savory blend of shredded chicken, cheddar cheese, sour cream, and salsa, seasoned with cumin, garlic, and onion powders.

  • Perfect for Leftovers: Utilize rotisserie chicken or leftover meats to create a delicious meal with minimal effort.

  • Customizable Toppings: Enhance with guacamole, sour cream, salsa, chopped cilantro, diced tomatoes, or shredded lettuce to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 2 cups cooked and shredded chicken breast

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup salsa

  • 1/2 teaspoon ground cuminAllrecipes+8Easy Weeknight Recipes+8Reddit+8

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste

  • 6 large flour tortillas

  • Vegetable oil, for frying

  • Optional Toppings:

Directions

  1. Prepare the Filling: In a large bowl, combine the shredded chicken, cheddar cheese, sour cream, salsa, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.

  2. Assemble the Chimichangas: Warm the flour tortillas slightly to make them pliable. Place about 1/3 cup of the filling in the center of each tortilla. Fold in the sides and then roll up tightly from the bottom to form a burrito shape.

  3. Fry the Chimichangas:

    • In a deep skillet or saucepan, pour vegetable oil to about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).

    • Carefully place the chimichangas seam-side down into the hot oil, cooking 2-3 at a time. Fry until golden brown and crispy, about 2-3 minutes per side. Use tongs to turn them gently.

    • Remove the chimichangas from the oil and drain on a paper towel-lined plate. Let cool slightly before serving.

  4. Serve: Serve the chimichangas hot with your choice of toppings such as guacamole, sour cream, salsa, chopped cilantro, diced tomatoes, and shredded lettuce.

Servings and Timing

  • Servings: 6

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

Variations

  • Baked Chimichangas: For a healthier option, preheat the oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a baking sheet. Brush with melted butter or spray with cooking spray. Bake for 25 minutes or until golden brown and crispy.Food Network

  • Different Proteins: Substitute the chicken with shredded beef, pork, or beans for a different flavor profile.

  • Add Rice or Beans: Incorporate cooked rice or refried beans into the filling for added texture and flavor.

  • Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.

Storage/Reheating

  • Storage: Allow the chimichangas to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Wrap each chimichanga individually in aluminum foil and place in a freezer-safe bag. Freeze for up to 3 months.

  • Reheating:

    • Oven: Preheat the oven to 350°F (175°C). Place the chimichangas on a baking sheet and bake for 15-20 minutes or until heated through.

    • Microwave: Place a chimichanga on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.

    • Air Fryer: Preheat the air fryer to 350°F (175°C). Place the chimichangas in the basket and cook for 5-7 minutes or until heated through and crispy.

FAQs

Can I make chimichangas ahead of time?

Yes, you can assemble the chimichangas and refrigerate them for up to 24 hours before cooking.

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Homemade Chicken Chimichangas

Homemade Chicken Chimichangas

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Makes 6 chimichangas
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex, Mexican-Inspired
Print Recipe

Description

Celebrate Cinco de Mayo with these Homemade Chimichangas—crispy, golden burrito-style wraps filled with shredded chicken, cheese, and creamy spices. Whether fried for crunch or baked for a lighter twist, these Tex-Mex favorites are an irresistible family favorite with endless topping options. Keywords: homemade chimichangas, chicken chimichanga recipe, Cinco de Mayo food, crispy Mexican burritos, Tex-Mex dinner.

Ingredients

  • 2 cups cooked and shredded chicken breast

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup salsa

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste

  • 6 large flour tortillas

  • Vegetable oil, for frying

Optional Toppings:

  • Guacamole

  • Sour cream

  • Salsa

  • Chopped cilantro

  • Diced tomatoes

  • Shredded lettuce

Instructions

  • Prepare the Filling: In a bowl, mix shredded chicken, cheddar cheese, sour cream, salsa, cumin, garlic powder, onion powder, salt, and pepper until well combined.

  • Assemble the Chimichangas: Warm tortillas slightly. Place ~1/3 cup filling in the center, fold in the sides, and roll tightly into burrito shapes.

  • Heat the Oil: Pour oil into a skillet to 1–1.5 inches deep. Heat to 350°F (175°C).

  • Fry the Chimichangas: Fry seam-side down in batches of 2–3. Cook 2–3 minutes per side until golden brown and crispy. Turn gently with tongs.

  • Drain and Serve: Transfer to a paper towel-lined plate. Cool slightly.

  • Add Toppings: Serve with guacamole, sour cream, salsa, or your favorite toppings.

Notes

  • To bake instead: Brush chimichangas with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

  • Use leftover beef, pork, or rotisserie chicken for convenience.

  • Great for meal prep—freeze unbaked, then bake or fry from frozen.

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