Chicken Chimichangas
These crispy chicken chimichangas are stuffed with juicy shredded chicken, green chilies, and melty Monterey Jack cheese—bake or fry for the perfect Tex-Mex dinner!
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baked) / 10 minutes (fried in batches)
- Total Time: 35 minutes (approx.)
- Yield: 8 chimichangas
- Category: Dinner, Main Course
- Method: Baking or Frying
- Cuisine: Mexican, Tex-Mex
Ingredients
For Frying/Baking:
1 to 2 cups vegetable oil, divided
Chicken Filling:
½ cup diced white onion
2 teaspoons minced garlic
½ tablespoon chili powder
¼ teaspoon oregano
½ teaspoon ground cumin
4 cups cooked, shredded chicken (rotisserie chicken works perfectly)
1 teaspoon salt
½ teaspoon black pepper
1 can (4 ounces) diced green chilies
8 burrito-size flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Toppings (optional):
Salsa
Sour cream
Guacamole
Pico de gallo
Shredded lettuce
Instructions
Fried Version:
In a large cast-iron or heavy-bottomed skillet, add enough vegetable oil to reach 2 inches deep. Heat oil over low until it reaches 375°F.
Baked Version:
Preheat oven to 375°F (190°C). Lightly grease a large baking sheet with nonstick spray.
Chicken Filling:
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onion and cook until softened.
3. Stir in garlic, chili powder, oregano, and cumin; cook until fragrant (about 1 minute).
4. Add shredded chicken, salt, pepper, and green chilies. Stir and cook for 5 minutes, until heated through. Remove from heat.
5. Warm tortillas in the microwave. Spoon ½ cup chicken mixture into the center of each tortilla, then top with 3 tablespoons Monterey Jack cheese. Fold sides inward, then roll tightly into a burrito-style wrap, seam side down. Repeat with remaining tortillas.
To Fry:
6. Using tongs, carefully lower one chimichanga at a time into hot oil, seam side down. Fry 1–2 minutes per side until golden brown. Transfer to paper towels to drain.
To Bake:
7. Place rolled chimichangas seam side down on prepared baking sheet. Spray tops lightly with cooking spray. Bake 20–30 minutes, until golden brown.
Serve warm with desired toppings. Enjoy!
Notes
Baking is a lighter method, while frying gives an authentic restaurant-style crunch.
Rotisserie chicken saves prep time and adds flavor.
Swap Monterey Jack with cheddar or a Mexican cheese blend for variety.
Chimichangas can be frozen before baking/frying and reheated for a quick meal.
Find it online: https://allrecipesmade.com/chicken-chimichangas/
