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

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Introduction

Chimichangas are crispy, cheesy, and full of savory chicken filling—perfect for a satisfying meal. This recipe guides you through making the best chicken chimichangas with a blend of flavorful spices and creamy cheeses. They’re easy to prepare and deliciously golden fried.

Two golden-brown baked burritos with a slightly crispy texture are placed side by side on a round white plate. On top of the burritos, there are three layers of toppings: a layer of chunky red salsa with visible tomato and pepper pieces, a dollop of smooth white sour cream, and a sprinkle of fresh green chopped cilantro. To the right of the burritos is a serving of bright orange Mexican-style rice with flecks of green herbs mixed in. On the left side of the plate, additional fresh cilantro leaves add a touch of green. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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, for garnish
Sour cream, for garnish
Salsa, for garnish
Fresh cilantro, chopped, for garnish

Instructions

Step 1: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Step 2: Add the shredded chicken along with chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 2-3 minutes until evenly combined.
Step 3: Transfer the chicken mixture to a bowl. Stir in salsa verde, Monterey Jack cheese, Oaxaca cheese, and fresh lime juice until the cheese begins to melt and ingredients are well combined.
Step 4: Lay one flour tortilla flat and spread about ¼ cup of refried beans in the center.
Step 5: Add about one-quarter of the chicken and cheese mixture on top of the beans.
Step 6: Fold in the sides of the tortilla, then roll it up tightly, making sure the seam is sealed.
Step 7: In a clean skillet, heat a thin layer of avocado oil over medium heat. Place the chimichanga seam-side down in the skillet.
Step 8: Cook each chimichanga for 2-3 minutes per side, turning carefully until all sides are golden brown and crispy. Add more oil if needed between batches.
Step 9: Serve hot, garnished with guacamole, sour cream, salsa, and fresh cilantro.

Tips & Variations

For extra crispiness, double fry the chimichangas by frying once until golden, letting them rest, then frying again briefly.
Substitute shredded chicken with cooked shredded beef or pork for a different protein twist.
Add diced jalapeños or hot sauce to the filling for a spicier version.
Use whole wheat or spinach tortillas for a healthier or colorful alternative.
If you prefer baking, brush chimichangas lightly with oil and bake at 400°F (200°C) for 15-20 minutes until crispy.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep the exterior crispy. Avoid microwaving as it tends to soften the crispiness.

How to Serve

Two golden brown rolled enchiladas sit side by side on a white plate with tiny black speckles, topped with a dollop of white sour cream, bright red chunky salsa with small green herb pieces, and sprinkled with chopped green cilantro. To the right of the enchiladas is a mound of vibrant orange Mexican rice with flecks of green herbs. On the left side of the plate, extra cilantro leaves add a fresh touch. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichangas ahead of time?

Yes, you can assemble chimichangas ahead and refrigerate them before frying. Fry just before serving for the best texture and flavor.

What can I use instead of Oaxaca cheese?

If Oaxaca cheese isn’t available, mozzarella or a mild Monterey Jack can be a suitable substitute as they melt well and provide a similar creamy texture.