There’s something magical about the sizzle of a chimichanga hitting hot oil—the golden crunch, the melty filling, the way it feels like a warm hug in food form. I first fell in love with them on a rainy afternoon at a tiny Tex-Mex joint, tucked into a booth with a plate of crispy, cheesy goodness. Now, making them at home feels like bringing a little of that cozy nostalgia to my own kitchen. These chicken chimichangas are my go-to when I want something indulgent yet simple, packed with flavor and just begging to be dunked in salsa.

Ingredients You’ll Need

• 2 cups shredded cooked chicken – Rotisserie chicken works beautifully here, but leftover grilled or baked chicken is perfect too.
• 1 cup shredded Monterey Jack cheese – Or swap in pepper jack for a spicy kick!
• 1/2 cup sour cream – Adds creaminess and a tangy balance.
• 1/4 cup diced green chiles – Mild or hot, depending on your preference.
• 1 tsp cumin – That warm, earthy flavor that makes everything better.
• 1/2 tsp garlic powder – Because garlic is life.
• 4 large flour tortillas – Burrito-sized, so they’re easy to roll.
• Oil for frying – Vegetable or canola oil works best for that perfect crisp.
• Salt and pepper – To taste, of course.

Let’s Make Some Chimichangas!

1. Mix the filling: In a bowl, combine the shredded chicken, cheese, sour cream, green chiles, cumin, garlic powder, and a pinch of salt and pepper. Stir until everything is evenly coated—it should be creamy but not soggy.
2. Warm the tortillas: Pop them in the microwave for 15-20 seconds or heat them briefly in a dry skillet. This makes them more pliable and less likely to tear when rolling.
3. Fill and fold: Spoon about 1/2 cup of the filling onto each tortilla, just off-center. Fold the sides in, then roll tightly from the bottom up, tucking as you go. Secure with a toothpick if needed.
4. Fry to golden perfection: Heat about 1/2 inch of oil in a deep skillet over medium heat. Once shimmering (around 350°F), carefully add the chimichangas seam-side down. Fry for 2-3 minutes per side until crispy and golden. Drain on paper towels.

Tip: If you’re nervous about frying, you can also bake these at 400°F for 15-20 minutes, brushing with a little oil first for crunch. They won’t be quite as decadent, but still delicious!

Pro Tips, Variations, and Substitutions

Making chicken chimichangas at home is easier than you think, and a few simple tricks can take them from good to amazing:

• Crispier Shell: For extra crunch, lightly brush the tortillas with oil before frying or baking.
• Spice It Up: Add diced jalapeños, a pinch of cayenne, or extra chili powder to the filling for a bolder kick.
• Cheese Lovers: Mix shredded Monterey Jack or pepper jack into the filling for extra melty goodness.
• Vegetarian Twist: Swap chicken for black beans, sautéed mushrooms, or roasted sweet potatoes.
• Lighter Option: Bake at 400°F for 20–25 minutes instead of frying—still delicious with less oil!

What to Serve With Chicken Chimichangas

These golden, crispy bundles are a meal on their own, but pairing them with the right sides makes them even better:

• Classic: Mexican rice, refried beans, and a dollop of guacamole.
• Fresh & Bright: A crisp cabbage slaw with lime dressing or pico de gallo.
• Creamy: Drizzle with sour cream or queso blanco for extra richness.
• For Sharing: Set out a toppings bar with salsa verde, pickled onions, and chopped cilantro.

Storage and Reheating Tips

Leftover chimichangas? No problem! Here’s how to keep them tasting great:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil and freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheating: For crispiness, bake at 375°F for 10–15 minutes or air-fry at 350°F for 5–7 minutes. Avoid microwaving—they’ll get soggy!

Frequently Asked Questions

Can I make chimichangas ahead of time?
Yes! Assemble them (without frying) and refrigerate for up to 24 hours. Fry or bake just before serving.

What’s the best tortilla for chimichangas?
Large flour tortillas (10-inch) work best—they’re flexible and hold up to frying. Corn tortillas tend to crack.

How do I keep them from falling apart while frying?
Secure the edges tightly with toothpicks before frying, or press firmly when sealing with filling to create a natural seal.

Can I use rotisserie chicken?
Absolutely! Shredded rotisserie chicken saves time and adds great flavor—just season it well.

Final Thoughts

There’s something so comforting about biting into a warm, crispy chimichanga—the golden shell giving way to tender, flavorful filling. Whether you’re frying them up for a weekend treat or baking a lighter version for weeknights, these chicken chimichangas are sure to become a family favorite. Don’t forget to pile on the toppings and enjoy every cheesy, savory bite!