I make chimichangas by stuffing warmed flour tortillas with shredded chicken, melted Monterey Jack cheese, and a blend of spices, then either frying or baking them until golden and crispy. They’re served hot with toppings like salsa, guacamole, sour cream, and pico for a crunchy, hearty meal.

Chicken Chimichangas

Why You’ll Love This Recipe

I love this recipe because it gives so much flavor and texture: crispy outside, juicy inside, cheesy, spicy, with fresh toppings. It’s flexible — fried if I want extra crunch, baked for a lighter version. It works well with leftover chicken, so it feels efficient, and it’s always a crowd‑pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 to 2 cups vegetable oil (for frying or greasing)
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 works well)
- 1 teaspoon salt
- ½ teaspoon 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, lettuce, etc.

Directions

Prepare the chicken filling: In a large skillet, heat 2 tablespoons of vegetable oil over medium‑high heat. Add diced onion and cook until softened. Then stir in garlic, chili powder, oregano, and cumin, and cook until fragrant (about 1 minute). Add shredded chicken, salt, pepper, and green chilies. Stir and cook until heated through (about 5 minutes). Set this filling aside.
Warm tortillas: Microwave or otherwise warm the flour tortillas so they are more pliable, which helps prevent tearing when rolling.
Assemble chimichangas: On each warmed tortilla, spoon about ½ cup of the chicken mixture. Top with about 3 tablespoons of shredded Monterey Jack cheese. Fold the sides over, then bottom/up to roll into a burrito shape. Place seam‑side down. Repeat for all 8 tortillas.
Fried version: Heat enough vegetable oil in a heavy bottom skillet or cast iron pan to be about 2 inches deep. Bring oil to about 375°F (190‑195°C). Carefully lower each chimichanga (seam side down) using tongs, holding it for the first moment so it doesn’t open. Fry until golden and crispy on both sides, about 1–2 minutes per side. Drain on paper towels.
Baked version: Preheat oven to 375°F (190°C). Grease a baking sheet or line with non‑stick spray. Place assembled chimichangas seam side down on the sheet. Spray or brush tops with a little oil to help browning. Bake for 20–30 minutes, or until golden brown.
Serve warm with toppings (salsa, sour cream, guacamole, pico, lettuce, etc.).

Servings and timing

Servings: about 8 chimichangas
Prep time: ~ 10 minutes to get the filling ready and tortillas warmed and assembled
Cook time:
- Fried version: ~ 5‑6 minutes (frying each side)
- Baked version: ~ 20–30 minutes
Total time:
- Fried: ~ 15‑20 minutes
- Baked: ~ 30‑40 minutes

Storage/reheating

Storage: I let chimichangas cool slightly, then store in an airtight container in the refrigerator. They keep well for 2‑3 days.
Reheating: To keep them as crispy as possible, I reheat in the oven or toaster oven at ~ 350°F (175°C) for 8‑10 minutes until warmed through. If I use microwave, I cover them, but they lose some crispness.
Freezing: I sometimes freeze the cooked chimichangas (without toppings). Wrap tightly, freeze for up to 2 months. Thaw overnight in the fridge and then reheat in the oven to help restore crispiness.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes. I can use shredded chicken thighs for more juiciness and depth of flavor. Thighs are more forgiving if slightly overcooked.

What’s the difference in texture between the fried version and the baked version?

Fried chimichangas are crispier and have a more traditional texture, with a crunchy shell. Baked version is lighter and slightly less crispy, but still delicious and easier/cleaner to make.

How do I prevent the chimichangas from opening while frying or baking?

I warm the tortillas first so they fold more easily. I always roll tightly, fold sides in before rolling, and place seam side down. For frying, I hold them momentarily with tongs as I start so they seal before letting go.

Can I prepare them in advance and bake or fry when ready?

Yes. I often assemble chimichangas ahead, cover, and refrigerate. When I’m ready, I either bake or fry. If chilled, I might let them sit out a bit before cooking so they heat more evenly.

What type of cheese melts best in this recipe?

Monterey Jack melts well and has a mild flavor. I also like using pepper Jack for a bit of spice, or a Mexican blend if I want more complexity. Freshly shredded cheese melts better than pre‑shredded.

Can I make them gluten‑free?

Yes, by using gluten‑free flour tortillas. I need to also check that any seasoning mixes and other ingredients don’t contain hidden gluten.

Is there a vegetarian version of chimichangas?

Absolutely. I substitute chicken with beans (black beans or pinto), grilled veggies, or tofu. I season similarly, and add cheese or a dairy substitute for the filling.

How can I reduce the oil/grease if frying?

I prefer the baked option for this reason. Also, if frying, I use just enough oil (2‑inch depth), drain on paper towels, and serve immediately. Sometimes I also use an air fryer to get a similar crisp with less oil.

What toppings pair best with chimichangas?

I like salsa or pico de gallo, guacamole, sour cream, shredded lettuce, cilantro, diced tomato, maybe a squeeze of lime. These fresh toppings balance the richness and crisp.

Can I make this recipe milder or spicier?

Yes. For more heat, I add extra chili powder, use spicy green chilies or jalapeños. To make milder, I reduce or omit spicy spices, use mild green chilies, and choose milder toppings.

Conclusion

I find Chicken Chimichangas to be a fantastic dish when I want something satisfying, crispy, cheesy, and flavorful. They offer the perfect mix of textures — crisp shell, warm filling, melty cheese, and fresh toppings. Whether I choose to fry for that extra crunch or bake for a lighter touch, they always hit the spot. I hope this becomes one of my favorite crowd‑pleasers, just like it is for me.