Crispy Chicken Chimichangas
Golden, crispy, cheese-stuffed Chicken Chimichangas—fried (or baked!) for the ultimate crunchy bite. Easy, customizable, and freezer-friendly, this recipe will be your new weeknight favorite!
Ingredients
- 2 cups shredded cooked chicken rotisserie, grilled, or canned
- 1 cup shredded cheese cheddar, Monterey Jack, or your favorite blend
- 1 can refried beans or mashed black beans for texture
- ½ cup salsa mild, spicy, or homemade
- 1 tsp chili powder or taco seasoning
- ½ tsp cumin
- 6 large flour tortillas burrito-sized, warmed
- Oil for frying vegetable, canola, or air-fryer spray
Toppings (optional but encouraged!):
- Sour cream or Greek yogurt
- Guacamole or mashed avocado
- Pickled jalapeños
- Fresh cilantro and lime wedges
Instructions
- Mix shredded chicken, cheese, refried beans, salsa, chili powder, and cumin in a bowl. Let the flavors mingle for 10 minutes.
- Place a tortilla on a flat surface, spoon about ⅓ cup of the filling into the center, and fold in the sides. Roll tightly from the bottom to create a secure wrap. Use a toothpick if needed.
- For frying, heat ½ inch of oil in a skillet over medium heat. Fry each chimichanga for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- For baking or air-frying, brush each chimichanga with oil or spray lightly. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Serve hot with sour cream, guacamole, or your favorite toppings.
Notes
- For extra crispiness, freeze assembled chimichangas for 30 minutes before frying.
- Avoid overfilling to prevent bursting while cooking.
- Leftovers? Reheat in the oven or air fryer for best results.
- Want a spicy kick? Add diced jalapeños or hot sauce to the filling.