These crispy homemade Chicken Chimichangas deliver restaurant-quality Mexican flavors in just 30 minutes. Golden-brown on the outside and filled with perfectly seasoned chicken on the inside, this recipe strikes an ideal balance of protein and fresh ingredients.
At only 263 calories per serving, it’s a healthier take on the classic deep-fried version without sacrificing that satisfying crunch. Perfect for busy weeknights when you want something impressive yet achievable.
Ingredients You’ll Need
- Chicken: 2 cups, cooked and shredded for best texture
- Refried Beans: 1 can, adds wonderful creaminess
- Salsa: 1/2 cup, choose your favorite variety
- Seasonings: 1 tsp cumin, 1/2 tsp oregano, 1 tsp chili powder for authentic flavor
- Cheese: 1 cup shredded (cheddar or Mexican blend)
- Green Onions: 2, finely chopped for fresh taste
- Oil: 3 tablespoons for cooking
- Flour Tortillas: 6 large, room temperature for easy rolling
- Toppings: Salsa, sour cream, guacamole (optional)
Step-by-Step Instructions
- Prepare Chicken: Cook until tender and no pink remains. Let rest before chopping.
- Mix Filling: Combine beans, chicken, cheese, salsa, spices, and green onions in a bowl.
- Assemble: Place 1/2 cup filling in center of each tortilla.
- Wrap: Fold sides over filling and roll like a burrito, securing tightly.
- Choose Cooking Method:
- Baking: Heat to 400°F, brush with oil, bake 25 minutes until crispy
- Pan-frying: Heat oil in skillet, cook each side until golden
- Serve: Top with salsa and sour cream while warm
Cooking Techniques
Hey there! You’ve got two fantastic options for cooking these chimichangas. The oven method gives you a hands-off approach – just brush with oil and let them get nice and crispy while you prep your toppings.
The stovetop method is quicker but needs a bit more attention – keep those chimichangas moving in the pan for even browning. Both ways give you that amazing crispy outside while keeping all the yummy filling warm and melty inside!
Simple Variations
Want to mix things up? Try using rotisserie chicken to save time, or swap the chicken for shredded beef or pork. Not a fan of refried beans? Black beans work great too!
You can also play with different cheese blends – pepper jack adds a nice kick, while a Mexican cheese blend brings authentic flavor. Make it spicier by adding diced jalapeños or chipotle peppers, or keep it mild by skipping the chili powder.
Serving Suggestions
Make your chimichanga meal extra special with some tasty sides! A scoop of Spanish rice and some fresh pico de gallo are perfect partners. Set up a little topping station with your salsa, sour cream, and guacamole so everyone can dress up their chimis just how they like them.
Add some shredded lettuce and diced tomatoes for extra freshness. Don’t forget a squeeze of lime to brighten it all up!
Storage Tips
Made too many? No problem! Keep your cooked chimichangas in the fridge for up to 3 days in an airtight container. To reheat, pop them in the oven at 350°F for about 10-15 minutes – this helps keep that outer crunch you worked so hard for.
The microwave works too, but they won’t be as crispy. You can also wrap them individually in foil for easy grab-and-go lunches!
Chicken Chimichangas
Equipment
- Frying pan
- Mixing bowl
- Oven
Ingredients
For the Chimichangas
- 2 cups cooked chicken chopped or shredded
- 1 can refried beans
- 1/2 cup salsa your favorite kind
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano leaves crushed
- 1 teaspoon chili powder
- 1 cup shredded cheese cheddar or Mexican blend
- 2 green onions chopped
- 3 Tablespoons oil vegetable or canola oil
- 6 large flour tortillas
For topping
- Salsa, sour cream and guacamole optional
Instructions
- Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
- Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
- Place about ½ cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling and roll up like a burrito.
- For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
- For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
- Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice.
