The Best Chicken Chimichangas
The Best Chicken Chimichangas are crispy, golden, and stuffed with juicy seasoned chicken, melted cheese, and salsa verde. This easy Tex Mex dinner recipe is perfect for family meals and taco nights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Lunch
- Method: Pan-Frying
- Cuisine: Mexican, Tex-Mex
Ingredients
For the Filling
2 cups shredded chicken (rotisserie or homemade)
1 small sweet onion, diced
1 tablespoon avocado oil, plus more for frying
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup salsa verde
1 cup Monterey Jack cheese, shredded
1/2 cup Oaxaca cheese, shredded
1 tablespoon fresh lime juice
For Assembly
4 large flour tortillas (burrito size)
1 cup refried beans
For Garnish
Guacamole
Sour cream
Salsa
Fresh cilantro, chopped
Instructions
Cook the Filling
Heat 1 tablespoon avocado oil in a skillet over medium heat.
Add the diced onion and sauté until softened and translucent.
Stir in the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook until heated through and evenly seasoned.
Mix in Salsa and Cheese
Transfer the chicken mixture to a bowl.
Add salsa verde, shredded Monterey Jack cheese, shredded Oaxaca cheese, and lime juice.
Stir until the cheese begins to melt into the mixture.
Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface.
Spread about 1/4 cup of refried beans in the center.
Add a portion of the chicken and cheese filling.
Fold in the sides of the tortilla, then roll tightly like a burrito.
Pan Fry the Chimichangas
Heat a thin layer of avocado oil in a skillet over medium heat.
Place each chimichanga seam-side down in the skillet.
Cook for 2–3 minutes per side, turning carefully, until golden brown and crispy on all sides.
Add more oil between batches if needed.
Serve
Serve hot with guacamole, sour cream, salsa, and fresh cilantro.
Notes
Rotisserie chicken makes this recipe quick and convenient.
Oaxaca cheese gives the chimichangas authentic melty texture, but mozzarella can work as a substitute.
Avoid overfilling the tortillas to prevent tearing while frying.
For a lighter option, bake or air fry instead of pan frying.
Serve with Mexican rice or chips and salsa for a complete meal.
Find it online: https://allrecipesmade.com/the-best-chicken-chimichangas/
