Quick Description
These Chicken Chimichangas are crispy on the outside, creamy and flavorful on the inside, and incredibly easy to make—even for beginners. Packed with seasoned shredded chicken and melty cheese, they’re a guaranteed family favorite and perfect for weeknight dinners or casual gatherings.
Servings & Timing
- Serves: 6 chimichangas
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: ~40 minutes
Ingredients List
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheddar or Mexican-blend cheese
- ½ cup sour cream
- ½ cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- Salt & pepper, to taste
- 6 large flour tortillas
- Oil or melted butter (for brushing or frying)
Optional Toppings
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
Instructions
1. Make the Filling
In a large bowl, mix:
- Shredded chicken
- Cheese
- Sour cream
- Salsa
- Garlic powder, onion powder, cumin
- Salt and pepper
Stir until creamy and well combined.
2. Fill the Tortillas
- Lay tortillas flat.
- Spoon filling down the center of each tortilla.
- Fold in the sides, then roll tightly like a burrito.
3. Cook the Chimichangas (Choose One Method)
Oven-Baked (Easiest):
- Preheat oven to 400°F (205°C).
- Place chimichangas seam-side down on a baking sheet.
- Brush lightly with oil or melted butter.
- Bake 20–25 minutes, flipping once, until golden and crispy.
Pan-Fried (Extra Crispy):
- Heat oil in a skillet over medium heat.
- Fry chimichangas until golden on all sides.
- Drain on paper towels.
4. Serve
Top with sour cream, salsa, and your favorite toppings. Serve hot.
Nutrition (per chimichanga)
(Approximate values)
- Calories: ~420
- Protein: ~28g
- Carbs: ~32g
- Fat: ~20g
- Fiber: ~2g
Benefits
- Beginner-Friendly: Simple steps, no fancy techniques
- Protein-Packed: Chicken and cheese keep it filling
- Versatile: Bake or fry based on preference
- Crowd Favorite: Always a hit with family and guests
Additional Notes
- Don’t overfill—this helps keep them tightly rolled
- Brushing with butter gives a restaurant-style golden finish
- Great way to use leftover chicken
Dietary Info
- High-Protein: Yes
- Make-Ahead Friendly: Yes
- Freezer-Friendly: Yes
Brief Introduction
These Chicken Chimichangas are one of those recipes people ask for again and again. They’re quick, comforting, and almost impossible to mess up—which makes them perfect for beginners and busy cooks alike.
Step-by-Step Cooking Guide
- Mix creamy chicken filling
- Roll tightly in tortillas
- Bake or fry until golden
- Top and enjoy
Ingredient Details & Substitutions
- Chicken: Swap with shredded beef or pork
- Cheese: Pepper jack adds a spicy kick
- Tortillas: Burrito-size works best
Recipe Variations & Serving Suggestions
- Spicy Version: Add jalapeños or hot sauce
- Creamy Ranch: Mix ranch dressing into the filling
- Serve With: Mexican rice, refried beans, or a simple salad
Storage & Make-Ahead
- Refrigerate: Up to 3 days
- Freeze: Unbaked chimichangas up to 2 months
- Reheat: Oven or air fryer for best crispiness
FAQs
Can I air fry these?
Yes—air fry at 380°F for 12–15 minutes, flipping once.
Can I make them ahead?
Absolutely. Assemble, refrigerate, then cook when ready.
Optional Personal Story
This is one of those “everyone asks for the recipe” meals. I love how forgiving it is—perfect for beginners and always a win at the dinner table.
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