Can I use corn tortillas instead of flour?

I wouldn’t recommend it for chimichangas—they’re more prone to cracking when fried. Stick to flour tortillas for the best results.

How can I store leftovers?

Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

Absolutely! Let them cool completely, wrap individually in foil, and freeze. When ready to enjoy, reheat from frozen at 375°F for about 25–30 minutes.

What is a fun fact about chimichangas?

Legend has it chimichangas were invented by accident! A cook in Arizona dropped a burrito into hot oil and blurted out a Spanish expletive—but quickly changed it to “chimichanga” to keep it family-friendly. Boom! A crispy classic was born.

Are chimichangas always fried?

Traditionally, yes! Frying gives them that signature golden crunch. But you can totally bake or air-fry them for a lighter (and less messy) version—still delicious, just a little less indulgent.

How do you keep chimichangas from opening?

Tuck those ends in tight like you're wrapping a baby burrito and secure with toothpicks before frying. You can also place the seam side down in the skillet first—it helps seal everything as it cooks.

Are chimichangas soft or crunchy?

Crunchy is the name of the game! The outer shell should be crisp and golden, while the inside stays warm and tender. It’s that contrast that makes chimichangas so irresistible.

Chicken Chimichangas: 6 Tasty Secrets You’ll Love

Description

These crispy Chicken Chimichangas are stuffed with seasoned shredded chicken, refried beans, and melty cheese, then fried to golden perfection. Topped with sour cream, guacamole, and fresh tomatoes, they’re a fun and flavorful Tex-Mex favorite your whole family will love!

Ingredients

Scale

3 1/2 cups cooked shredded chicken breasts
Vegetable oil for frying, plus 2 tsp for sautéing
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
2 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
1/4 cup salsa (bottled or fresh)
2 Tbsp sour cream, plus more for topping
1 3/4 cups refried beans (homemade or store-bought)
6 burrito-size flour tortillas
5 oz shredded Mexican cheese blend (about 1 1/4 cups)
Optional toppings: guacamole, diced tomatoes, cilantro, salsa, hot sauce

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Instructions

In a non-stick skillet, heat 2 tsp of oil over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic and cook for 30 seconds.
Stir in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander, and salsa. Bring to a gentle simmer, then reduce heat. Cook for 6 minutes until thickened.
Remove from heat. Stir in sour cream and shredded chicken until evenly coated.
Spread about 1/4 cup of refried beans in the center of each tortilla. Top with 1/2 cup chicken mixture and 3 Tbsp cheese.
Fold sides in, then roll up burrito-style and secure with toothpicks.
Heat 1 inch of oil in a deep skillet or pot to 360–365°F. Fry 2 chimichangas at a time until golden brown, about 2–3 minutes per side.
Drain on paper towels. Remove toothpicks and repeat with remaining chimichangas.
Serve warm with toppings of choice: guacamole, sour cream, tomatoes, or salsa.

Notes

Time Saver Tip: Use rotisserie chicken for quicker prep.
Lighter Option: Bake or air fry chimichangas for a healthier twist—brush with oil and bake at 400°F for 18–20 minutes.
Make Ahead: Fill and roll chimichangas in advance, refrigerate, then fry or bake when ready.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 chimichanga
Calories: 495 kcal
Sugar: 3 g
Sodium: 710 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 5 g
Protein: 29 g
Cholesterol: 85 mg