Name: How To Make The Best Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken (rotisserie or homemade); 1 small sweet onion, diced; 1 tbsp avocado oil, plus more for frying; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp paprika; Salt and pepper to taste; ¼ cup salsa verde; 1 cup Monterey Jack cheese, shredded; ½ cup Oaxaca cheese, shredded; 1 tbsp fresh lime juice; 4 large flour tortillas (burrito size); 1 cup refried beans; Guacamole; Sour cream; Salsa; Fresh cilantro, chopped

Jump to Recipe· 4.2 from 60 reviews

Craving the ultimate comfort food with a crunchy exterior and a gooey, flavorful heart? Let me introduce you to exactly what you’re looking for: How To Make The Best Chicken Chimichangas Recipe. This dish offers a perfect balance of tender shredded chicken, melted cheese, and a zing of fresh lime, all wrapped in a crispy flour tortilla. It’s a fiesta of textures and flavors that’s surprisingly easy to whip up, whether for a casual weeknight dinner or an impressive weekend treat.

Ingredients You’ll Need

A white tortilla lies flat in the center, topped with a generous layer of shredded light beige chicken that looks tender and slightly moist. Around the tortilla, on a white marbled surface, there are small white bowls containing yellowish oil, bright red powdered spice, and white diced onions with green bits. Nearby, there is a halved lime with a fresh green and yellow interior, a few garlic cloves, and fresh green cilantro leaves scattered on the surface. To the right, folded white tortillas with light brown spots are stacked neatly. The photo has a bright and clean look, photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is the secret behind this recipe’s magic. Each one plays a vital role, from the creamy refried beans that add richness to the spices that bring warmth and depth to the filling. These basics come together to create a vibrant and irresistible dish.

Shredded chicken (2 cups): Rotisserie or homemade chicken works beautifully as the hearty centerpiece.
Sweet onion (1 small, diced): Adds a gentle sweetness and tender texture when sautéed.
Avocado oil (1 tbsp plus more for frying): Perfect for sautéing and frying with a clean, subtle flavor and high smoke point.
Chili powder (1 tsp): Brings smoky warmth to the filling without overpowering.
Ground cumin (½ tsp): Adds earthy undertones essential for authentic fusion flavor.
Paprika (½ tsp): Gives a sweet and slightly smoky kick along with vibrant color.
Salt and pepper (to taste): Enhances all other flavors, so don’t skip this simple but crucial touch.
Salsa verde (¼ cup): Adds zest and a fresh tang that brightens the filling.
Monterey Jack cheese (1 cup, shredded): Melts into creamy goodness, balancing spice and texture.
Oaxaca cheese (½ cup, shredded): Adds a stringy, authentic melt that’s simply irresistible.
Fresh lime juice (1 tbsp): The final burst of citrus that lifts and layers the flavors perfectly.
Large flour tortillas (4, burrito size): The sturdy yet tender wraps that hold everything together crisply.
Refried beans (1 cup): A luscious base inside each tortilla that contrasts with the crispy shell.
Guacamole, sour cream, salsa, fresh cilantro: For vibrant, creamy, and fresh garnishes that make every bite sing.

How to Make How To Make The Best Chicken Chimichangas Recipe

Step 1: Cook the Filling

Start by heating a tablespoon of avocado oil in your skillet over medium heat. Once hot, toss in the diced onion and sauté until it softens and becomes translucent—that sweet aroma is your green light to move on. Add your shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir everything together and let the spices mingle, heating through until the flavors are perfectly combined.

Step 2: Mix in Salsa and Cheese

Transfer the spiced chicken mixture into a bowl. Stir in the salsa verde and shredded Monterey Jack and Oaxaca cheeses. You want to mix until the cheeses just start to melt into the warm chicken, creating a luscious filling. Finish with a squeeze of fresh lime juice—it’s that bright twist that really ties the whole filling together.

Step 3: Assemble the Chimichangas

Lay each flour tortilla flat on your work surface. Dollop a quarter cup of refried beans in the center, then spoon a generous portion of your chicken and cheese filling on top. Fold in the sides to encase the filling, then roll it up tightly from one edge to the other. This tight wrapping helps the filling stay snug inside and ensures a satisfying crunch on the outside.

Step 4: Pan Fry the Chimichangas

Heat a thin layer of avocado oil in your skillet over medium heat. Carefully place each chimichanga seam-side down to seal it while frying. Cook for 2 to 3 minutes per side, turning gently to brown all sides evenly. Watch for that golden, crispy crust you want. If needed, add a bit more oil for the next batch to ensure they fry up beautifully.

How to Serve How To Make The Best Chicken Chimichangas Recipe

On a white plate with small speckles, there are two golden-brown rolled tacos placed side by side with a slightly crispy texture. On top of the tacos, there is a dollop of smooth white sour cream, covered partly by a generous spoonful of chunky, bright red salsa with visible bits of tomatoes and peppers. To the right side of the tacos, there is a serving of orange-yellow seasoned rice with some small green herb pieces sprinkled throughout. Around the plate, fresh green cilantro leaves are scattered, and the plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

There’s nothing like toppings that add a fresh or creamy dimension to your chimichangas. Classic garnishes like cool guacamole and tangy sour cream bring creaminess, while fresh salsa adds a juicy punch. Sprinkle chopped cilantro for a bright herbal note that complements the richness perfectly.

Side Dishes

Pair your chimichangas with a crisp side salad or Mexican rice to round out the meal. A simple slaw with lime and cilantro works wonderfully to cut through the richness. Alternatively, black beans or corn salad can add vibrant color and texture, making every part of the plate exciting.

Creative Ways to Present

For a party or a fun dinner, slice chimichangas diagonally and arrange them like little fans on a platter. Drizzle with salsa or a creamy chipotle sauce for added flair. You can also serve them open-faced on tostada shells for a playful twist that’s sure to surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftover chimichangas will keep well in an airtight container in the fridge for up to 3 days. This makes them perfect for meal prep or cooking ahead for busy days when you want something comforting but quick.

Freezing

If you want to extend their life, wrap chimichangas individually in foil or plastic wrap and freeze. They’ll stay delicious for up to 2 months. When ready, thaw overnight in the fridge before reheating for best texture.

Reheating

To bring these beauties back to crispy life, reheat them in a skillet over medium heat to restore the crunch. Avoid microwaving if possible as it can make the tortilla soggy. An oven or air fryer works well, too, heating at 375°F until hot and crisp.

FAQs

Can I use a different type of meat for the filling?

Absolutely! While chicken is classic here, shredded beef, pork, or even a mix of grilled veggies can make fantastic alternatives. Just adjust your seasoning accordingly for best results.

Is it possible to bake chimichangas instead of frying?

Yes, you can brush them lightly with oil and bake at 400°F for about 20 minutes or until golden and crispy. Frying gives the signature crunch, but baking is a great lighter option.

What if I don’t have Oaxaca cheese?

No worries! Mozzarella or Monterey Jack can substitute well. The key is using a cheese that melts beautifully to create that gooey filling texture.

Can I make these chimichangas gluten-free?

Certainly! Just swap out flour tortillas for gluten-free ones available in many stores. The rest of the recipe works perfectly without modification.

How do I keep chimichangas from getting soggy after frying?

Make sure to drain them briefly on paper towels after frying to remove excess oil. Serve shortly after frying or re-crisp in a hot skillet or oven before eating.

Final Thoughts

There’s something genuinely special about mastering How To Make The Best Chicken Chimichangas Recipe. It’s that incredible mix of crunchy, gooey, spicy, and fresh that makes every bite a moment to savor. Whether you’re cooking for loved ones or treating yourself, this recipe is sure to become a beloved staple. Give it a go—you’ll be so glad you did!