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

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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.