A golden, crispy deep-fried burrito filled with seasoned shredded chicken, melted cheese, and flavorful spices, topped with fresh pico de gallo, creamy guacamole, and a drizzle of sour cream. This Tex-Mex favorite is crunchy on the outside, savory on the inside, and perfect for a satisfying meal.
Why You’ll Love This Recipe
- Crispy and cheesy – A crunchy tortilla shell with a gooey, cheesy filling.
- Quick and easy – Ready in just 25 minutes with simple ingredients.
- Packed with flavor – A blend of spices, salsa, and chicken for bold Tex-Mex taste.
- Customizable – Add beans, veggies, or different cheeses to make it your own.
- Perfect for any occasion – Great for weeknight dinners, parties, or meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chimichangas:
- 2 cups cooked and shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- ¼ cup vegetable oil (for frying)
For Toppings:
- ½ cup sour cream
- ½ cup pico de gallo
- ¼ cup guacamole
- 1 lime, sliced
Directions
- Prepare the filling – In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and salsa. Stir in shredded cheese.
- Assemble the chimichangas – Lay out tortillas and divide the chicken mixture evenly. Fold in the sides, then roll tightly into a burrito shape.
- Fry to perfection – Heat vegetable oil in a pan over medium heat. Place chimichangas seam-side down and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Serve – Plate the chimichangas, top with sour cream, pico de gallo, guacamole, and a squeeze of fresh lime juice. Enjoy warm!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 420 kcal per serving
Variations
- Oven-Baked Version – Brush with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Air-Fryer Option – Cook at 375°F (190°C) for 10-12 minutes, flipping once.
- Spicier Chimichangas – Add diced jalapeños or extra hot sauce to the filling.
- Different Cheese – Try Monterey Jack, pepper jack, or mozzarella for a twist.
- Add More Texture – Mix in black beans, corn, or bell peppers for extra crunch.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked chimichangas for up to 2 months. Thaw before frying or baking.
- Reheating: Warm in an oven at 350°F (175°C) for 10 minutes or in an air fryer at 375°F (190°C) for 5-7 minutes to keep them crispy.
FAQs
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option.
2. How do I keep chimichangas from opening while frying?
Secure them with toothpicks or place them seam-side down in the oil first.
3. What oil is best for frying?
Use vegetable oil, canola oil, or avocado oil for the best crispiness.
4. Can I make these in advance?
Yes! Assemble the chimichangas ahead and fry or bake just before serving.
5. What can I serve with chimichangas?
They pair well with Mexican rice, refried beans, or a fresh side salad.
6. Can I use corn tortillas instead?
Flour tortillas work best, as corn tortillas may crack when frying.
7. How do I prevent greasy chimichangas?
Drain them on paper towels after frying to remove excess oil.
8. What’s the difference between a chimichanga and a burrito?
Chimichangas are fried burritos, making them extra crispy!
9. Can I make these vegetarian?
Yes! Substitute chicken with black beans, mushrooms, or sautéed veggies.
10. How do I make them extra crispy?
Double-fry them or finish in an air fryer for 2-3 minutes after frying.
Conclusion
These Crispy Chicken Chimichangas are a Tex-Mex favorite, featuring a crunchy, golden-brown tortilla filled with cheesy, spiced chicken. Whether fried, baked, or air-fried, they’re quick, easy, and incredibly delicious. Serve them with your favorite toppings and enjoy a restaurant-quality meal at home!
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Crispy Chicken Chimichangas
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A golden, crispy deep-fried burrito filled with seasoned shredded chicken, melted cheese, and flavorful spices, topped with fresh pico de gallo, creamy guacamole, and a drizzle of sour cream. A perfect Tex-Mex delight!
Ingredients
For the Chimichangas:
- 2 cups cooked and shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup vegetable oil (for frying)
For Toppings:
- 1/2 cup sour cream
- 1/2 cup pico de gallo
- 1/4 cup guacamole
- 1 lime, sliced
Instructions
- Prepare the filling: In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and salsa. Stir in shredded cheese.
- Assemble the chimichangas: Lay out tortillas and divide the chicken mixture evenly. Fold in the sides, then roll tightly into a burrito shape.
- Fry to perfection: Heat vegetable oil in a pan over medium heat. Place chimichangas seam-side down and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Plate the chimichangas, top with sour cream, pico de gallo, guacamole, and a squeeze of fresh lime juice. Enjoy warm!
Notes
- For a healthier version, bake at 400°F (200°C) for 15-20 minutes or air-fry at 375°F (190°C) for 10-12 minutes.
- Swap chicken for shredded beef or beans for a vegetarian option.
- Serve with Mexican rice or refried beans for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex, Mexican
