Chicken Chimichangas

Crunchy on the outside and creamy on the inside, these homemade chicken chimichangas offer a fun and customizable twist on a classic meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 380

Ingredients Method Notes

Ingredients

For the filling

2 cups Cooked shredded chicken Rotisserie chicken works well.
5 pieces Flour tortillas Burrito size for easier rolling.
1 cup Shredded cheese Cheddar, Monterey Jack, or a blend.
4 ounces Cream cheese or sour cream For a creamy filling.
3 tablespoons Salsa or taco sauce For added flavor and moisture.
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Garlic powder

For cooking

1 cup Oil For frying, or oil spray for baking.

Optional adds

1 can Black beans or pinto beans Rinsed and drained.
1 cup Corn Optional addition.
1 can Diced green chiles For mild spice.
1 piece Chopped jalapenos For additional heat.

Method

Preparation

In a bowl, mix shredded chicken, cream cheese (or sour cream), salsa, seasonings, and a handful of shredded cheese.
Warm your tortillas for about 10 to 15 seconds in the microwave so they roll without cracking.

Assembly

Spoon filling down the center, fold in the sides, then roll tight like a burrito. Place seam side down.

Cooking

To fry: heat oil in a pan to medium or medium-high. Fry seam side down first, then flip until golden and crisp.
To bake: brush or spray all sides with oil, bake at 425 F until crisp, flipping once (about 15 to 20 minutes depending on your oven).

Notes

Do not overfill the chimichangas and always warm the tortillas before rolling. Drain them on a rack for maximum crispiness. You can prep rolled chimichangas ahead of time and refrigerate for a few hours before cooking.