Print

Chicken Chimichangas

Print Recipe

Crispy on the outside, tender and cheesy on the inside — these golden-fried (or oven-baked!) chimichangas are loaded with seasoned chicken, melty cheese, and zesty Mexican flavors. Serve with sour cream, salsa, or guac for the ultimate comfort meal!

Ingredients

Scale

For the Filling:

  • 2 cups cooked, shredded chicken (rotisserie works great)

  • 1 cup shredded cheddar or Mexican blend cheese

  • 1/2 cup refried beans (optional for extra creaminess)

  • 1/3 cup salsa or taco sauce

  • 1 tsp ground cumin

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • Salt & pepper, to taste

For Assembly:

  • 4 large flour tortillas (burrito-size)

  • Cooking oil, for frying (or spray for baking)

  • Toothpicks (optional for securing)

Optional Toppings:

  • Sour cream

  • Salsa or pico de gallo

  • Guacamole

  • Shredded lettuce or chopped cilantro

  • Jalapeños

Instructions

Make the Filling:

In a large bowl, combine shredded chicken, cheese, refried beans (if using), salsa, and spices. Mix until fully combined.

Assemble the Chimichangas:

Spoon filling onto the center of each tortilla. Fold in the sides, then roll up tightly like a burrito. Secure with toothpicks if needed.

Cook:

To fry:
Heat about 1 inch of oil in a skillet over medium-high heat. Fry each chimichanga seam-side down for 2–3 minutes per side, until golden and crispy. Drain on paper towels.

To bake (lighter option):
Place chimichangas seam-side down on a baking sheet. Spray with cooking spray or brush lightly with oil. Bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through.

Notes

Top with sour cream, guacamole, salsa, or any of your favorite toppings. Serve with rice, beans, or a fresh salad.

Find it online: https://psrecipeswillow.com/2025/04/chicken-chimichangas/