Chimichangas are a Mexican restaurant favorite, and this version has it ALL! Crispy fried tortillas stuffed with deliciously seasoned shredded chicken and a blend of 4 different cheeses. If you love Mexican food, these Chicken Chimichangas are for you!

Tex-Mex dishes like these Chicken Chimichangas are some of our family’s all time favorites. They’re quick and easy to make, packed with some of the best flavors, and the options are literally endless.

From Creamy Chicken Flautas to Chicken Tacos to Chilaquiles and Tostadas… we love them all. And these chimichangas are our latest favorite. Packed with shredded chicken and cheese and seasoned with a combination of onions, garlic, chili powder, cumin, smoked paprika, and cayenne pepper, they’re exactly what you want in a chimichanga. And actually better than any I’ve had at a restaurant!

Aside from the filling, of course, what makes them SO delicious is that crispy fried tortilla shell. I don’t really fry that often, but in this case, it’s totally worth it. And… if you’d prefer to bake or air fry them… I have instructions for that, too!

What is a chimichanga?

A chimichanga is a deep fried burrito that is common in Tex-Mex cuisine. It’s typically made by filling large flour tortillas with various ingredients, usually a combination of some type of meat and cheese. Some recipes also include rice or beans. Chimichangas are traditionally deep fried, although they can also be baked, and are often served with guacamole, salsa, and sour cream. 

Our favorite chimichanga toppings

• Cilantro Lime Sauce
• Blender Salsa
• Guacamole
• Pico de Gallo

Ingredients

Tortillas – Chimichangas are made with large (burrito size) flour tortillas. You can also use a smaller size if you’d like, but be sure to adjust the amount of filling you add to each.

Chicken – This recipe calls for 3 cups of cooked, shredded chicken. I decided to use rotisserie chicken, but you can use cooked, shredded chicken breasts instead.

Oil – Oil is used in this recipe for sautéing the onions and garlic, and also for frying the chimichangas. I used canola oil, my go to for frying.

Onion & Garlic – Diced onion adds delicious flavor and texture to the filling. I used yellow onion because of the slight sweetness it adds. As for the garlic, I always recommend using fresh if possible. It adds amazing flavor and is well worth the extra effort!

Rotel – If you’re not familiar with Rotel, it’s essentially canned diced tomatoes and chiles. I used the original version in this recipe, but if you like a little extra spice, feel free to substitute another variety.

Seasonings – Seasonings are everything! For this recipe you’ll need a combination of chili powder, cumin, smoked paprika, salt, and cayenne pepper.

Chicken Broth – A little bit of chicken broth will help keep the filling nice and moist.

Cheese – No chimichanga is complete without cheese! For this recipe I used a shredded Mexican blend, but you could also substitute Cheddar, Monterey Jack, or Chihuahua Cheese.

Cilantro – I sprinkled some fresh cilantro inside the chimichangas just before frying, and I also used it as a garnish. If you’re one of those people who doesn’t like cilantro, you can easily leave it out without affecting the recipe.

Instructions

Prepare the filling – Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onions and minced garlic and sauté 3-5 minutes, until the onions are translucent and the garlic is fragrant. Stir in the chicken, Rotel, seasonings, and chicken broth. Cook on medium – low heat for 5 minutes.

Assemble the chimichangas – Divide the filling evenly among 6 large tortillas (a generous 1/2 cup per tortilla). Add 1/4 cup of shredded cheese and 1 teaspoon of minced cilantro to each, then fold in the sides and roll up the ends to secure.

Fry or bake – Heat 1/2 inch of oil in a large skillet to 350°F. Add the chimichangas 2 or 3 at a time; fry until golden brown on one side, about 3 minutes. Use metal tongs to flip them; fry for an additional 3 minutes or until both sides are golden brown and crispy. Remove them from the skillet and repeat with remaining chimichangas.

Garnish & enjoy – Garnish with crema and fresh cilantro or your toppings of choice.

Recipe variations

Everyone’s tastes are a little different, so feel free to make changes or substitutions to the recipe. Here are some easy swaps:

• Substitute ground or shredded beef for the shredded chicken
• Use any of your favorite cheeses, such as Monterey Jack, Cheddar, or Chihuahua 
• Add refried beans or Mexican rice
• Omit the fresh cilantro 
• Make mini chimichangas using smaller tortillas and less filling
• Make them gluten free by using corn tortillas
• Top them with any of your favorites, including guacamole, sour cream, salsa, or cilantro lime sauce

Instructions for baking & air frying

To Bake: Place chimichangas seam-side down in a 9×13 inch baking pan. Brush tortillas with melted butter; bake at 400°F for 25-30 minutes, until golden brown.

To Air Fry: Place chimichangas seam-side down in air fryer basket. Spray tortillas with oil mister; air fry at 350° for 6-8 minutes, flipping halfway through.

Chicken Chimichangas

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Chimichangas are a Mexican restaurant favorite, and this version has it ALL! Crispy fried tortillas stuffed with deliciously seasoned shredded chicken and a blend of 4 different cheeses. If you love Mexican food, these Chicken Chimichangas are for you!

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Ingredients

• 6 large (burrito size) flour tortillas
• 3 cups cooked, shredded chicken
• 2 tablespoons oil, plus more for frying
• 1/2 cup diced yellow onion 
• 2 cloves garlic, minced
• 1 can Rotel - I used original
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup chicken broth
• 8 ounces shredded cheese - I used a Mexican blend
• 2 tablespoons cilantro, minced

Instructions

1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onions and minced garlic and sauté 3-5 minutes, until the onions are translucent and the garlic is fragrant. Stir in the chicken, Rotel, seasonings, and chicken broth. Cook on medium - low heat for 5 minutes.
2. Divide the filling evenly among 6 large tortillas (a generous 1/2 cup per tortilla). Add 1/4 cup of shredded cheese and 1 teaspoon of minced cilantro to each, then fold in the sides and roll up the ends to secure.
3. Heat 1/2 inch of oil in a large skillet to 350°F. Add the chimichangas 2 or 3 at a time; fry until golden brown on one side, about 3 minutes. Use metal tongs to flip, then fry for an additional 3 minutes or until both sides are golden brown and crispy. Remove them from the skillet and repeat with remaining chimichangas.
4. Garnish with crema and fresh cilantro or your toppings of choice.

Notes

Instructions for baking & air frying

To Bake: Place chimichangas seam-side down in a 9x13 inch baking pan. Brush tortillas with melted butter; bake at 400°F for 25-30 minutes, until golden brown.

To Air Fry: Place chimichangas seam-side down in air fryer basket. Spray tortillas with oil mister; air fry at 350° for 6-8 minutes, flipping halfway through.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 1101mgCarbohydrates: 35gFiber: 3gSugar: 1gProtein: 31g