Chimichangas
This post may contain affiliate links. Please read my disclosure policy.
Get ready for Chimichangas! Flour tortillas bursting with a mouthwatering, perfectly seasoned chicken and bean filling, then fried to crispy, golden perfection. These deep fried burritos make for a perfect freezer meal!
Easy Chicken Chimichangas
The word “chimichangas” always brings back memories of all the times we went to Mexican Town in Detroit and all the great margaritas I had there! This inspired me to make some chimichangas myself. It’s one of my favorite dishes, along with enchiladas.
When looking at all the ingredients, you might think that they’re quite a lot of work to make. But if you think about it, all you have to do is make the filling, fill them and fold them, then fry them.
Another thing to keep in mind is that chimichangas make for an awesome freezer meal, therefore you could make these in advance and save yourself the hassle on busy weeknights! These tasty fried burritos make for a great snack, a great party food, great appetizer, and a great lunch or dinner.
Chimichangas Highlights
- Delicious & Customizable
- Can Be Made In Advance – Great Freezer Meal
- Perfect For A Variety Of Different Meals
Chimichangas
- Seasoning – I used chili powder, garlic powder, and cayenne pepper!
- Flour – all purpose flour which is used to thicken the filling a bit. Cornstarch could be used instead.
- Vegetable Oil – Substitute a light oil like canola. We need this to fry the chimichangas in.
- Chicken Breast – I used boneless, skinless, cut in cubes.
- Onion And Garlic – Essential flavor enhancers for the filling.
- Jalapeños – Seeded and minced, for a little heat.
- Chicken Broth – I always opt for low sodium to control the salt levels.
- Red Wine Vinegar – White wine vinegar can be used instead.
- Beans – I used a 15-ounce can of pinto beans, drained and rinsed.
- Lime Juice – I recommend using fresh lime juice for this one!
- Cilantro – Chopped fresh cilantro.
- Tortillas – Flour tortillas, steamed.
- Cheese – I used shredded pepper jack cheese.
Serving
- Lettuce – Shredded iceberg lettuce for serving.
- Salsa – Use your favorite, or make your own using my salsa recipe!
- Sour Cream – For topping the chimichangas!
- Tomatoes – Seeded and diced tomatoes.
Prep
- Cook the chicken: Heat the 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Stir in the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
- Add spices and simmer: To the same skillet, add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
- Finish the filling: Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
Cook
- Prep the oil: In a large, deep skillet, heat about 1/2 inch of vegetable oil to 325 F degrees. While oil is heating, prepare chimichangas.
- Assemble chimichangas: Fill the center of a tortilla with 3/4 cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
- Fry: Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- Finish & Serve: To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, salsa. Sprinkle with diced tomatoes, and remaining cilantro to garnish. Serve immediately.
What Are Chimichangas?
A chimichanga is essentially a deep-fried burrito! Most common in Tex-Mex and other Southwestern U.S. cuisines, this fried burrito is typically filled with rice, cheese, beans and meat.
Can I Bake These Chimichangas?
You can! Here’s how:
Preheat Oven to 425°F and line a baking sheet with parchment paper. Brush each chimichanga with melted butter, and bake for about 15 minutes, or until golden brown.
What Else Can I Add To My Chimichanga?
Feel free to add or remove any of the ingredients listed above to make these to your liking. Play around with your favorite seasoning, mix up the protein, add some rice into the mix, the world is your oyster! Or in this case.. chimichanga.
Can I Make These In Advance?
Absolutely! Follow the steps up until frying, then wrap them in aluminum foil and seal in a plastic bag in the freezer – this will keep them moist! Thaw uncooked chimichangas in the bag in the refrigerator before frying. Scroll down to the freezing section for more info.
How To Serve
As noted, I served these on a plate of fresh shredded iceberg lettuce with diced tomatoes for a little freshness and added crunch. I always top these off with a dollop of sour cream and salsa, but again – the choice is yours!
Expert Tips
- If your chicken and bean mixture still has a little too much liquid, use a slotted spoon to scoop it out. You don’t want your filling to be too wet because it will cause the chimichangas to become soggy.
- Make sure to taste your filling before wrapping your chimichangas to ensure they are seasoned to your liking!
- You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice.
- Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.
Storing Leftover Chimichangas
To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
Note: Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
Freezing
If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.
More Delicious Mexican Recipes To Try
- Pollo Asado (Chicken Asado)
- Birria Tacos
- Instant Pot Chicken Tinga
- Carne Asada
- Easy Chicken Fajitas
- Magic Flan Cake (Chocoflan)
- Barbacoa
- Pork Carnitas
- Tex Mex Chilaquiles
- Beef Empanadas
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chimichangas
Video
Ingredients
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed (1 can))
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and toppings
- ½ cups vegetable oil (or more if needed)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the chicken: Heat the 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
- Add spices and simmer: Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
- Finish the filling: Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
- Prep the oil: In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas.
- Assemble chimichangas: Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
- Fry: Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- Finish & Serve: To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, salsa. Sprinkle with diced tomatoes, and remaining cilantro to garnish. Serve immediately.
Equipment
Notes
- Serving size: 2 chimichangas per person.
- If your chicken and bean mixture still has a little too much liquid, use a slotted spoon to scoop it out. You don’t want your filling to be too wet because it will cause the chimichangas to become soggy.
- Make sure to taste your filling before wrapping your chimichangas to ensure they are seasoned to your liking!
- You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice.
- Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.
- To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
- Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
- If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was great! I added your Mexican rice and baked it in the oven. My daughter typically doesn’t like Mexican food really enjoyed it.
Can you deep fry?
Yes for sure.
I wonder if you could put them in an air fryer instead of deep frying since everything is already cooked? Looks delicious! Thank you😊
You absolutely can!
Ok seriously now! This is my second recipe I’ve tried of yours and WOW! These came out perfect!!!! The kids usually question dinner… Not tonight! The smells alone brought them out their rooms peeking and waiting to sneak a taste lol. Great job chef!
Thank you! Glad to hear you’re enjoying my recipes!
We have made this several times now! Great recipe – thank you, Jo!
My pleasure, glad you enjoyed it!
I made these a few months ago and froze them. I want to reheat them for dinner tonight, how do I do that and can I do it from frozen in the air fryer?
They are delicious!
Yes, you can add them directly frozen into the air fryer and they will be great. Let us know how you enjoyed them!
Made this last night for dinner and we both loved it! Thanks for the recipe (you’re the best.) Next time I’ll make extras and freeze them for a night I’m pressed for time.
That’s a great idea. We are so glad you enjoyed it!!
These were delicious!
I’m so glad you enjoyed them!
Made it! I replaced the chicken for rice (vegetarian), didn’t have pinto. beans so used black-eyed peas and black beans. Flavours where great, love the lime! Side of avocado Yum.
You read my mind, I was just looking for a chimichanga recipe! Do you think it would be possible to air fry these? Any tips?
Thanks! 🙂
I’ve just noticed someone asked the same thing below, didn’t see it before posting! Ignore me haha one of those days! 🙂
haha! No worries! Enjoy 🙂
Do you think these would do well in an air fryer?
Absolutely! Cook filling as instructed, assembled chimichangas and then Mist with cooking spray and place in the basket of an air fryer. Air fry at 400 degrees F (200 degrees C) for about 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
What size flour tortilla do you use?
We used just a standard size. About 6-7 inches. You could use any size tortilla, just don’t overfill them or they’ll break open!
Could I do these in my air fryer?
Absolutely! Cook filling as instructed, assembled chimichangas and then Mist with cooking spray and place in the basket of an air fryer. Air fry at 400 degrees F (200 degrees C) for about 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
This sounds delicious! Could I cook them in an air fryer?
Absolutely! Cook filling as instructed, assembled chimichangas and then Mist with cooking spray and place in the basket of an air fryer. Air fry at 400 degrees F (200 degrees C) for about 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
Have you tried baking these instead of frying them?
No, I haven’t, but you sure can. I would bake them at 400 for about 20 minutes or until golden brown.
Can these be cooked in an air fryer?
Sure, you could do them for 10 min at 400F, turning them half way through. I’d also spray them with a bit of cooking spray.