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Best Chicken Chimichangas for Quick Family Dinners

Chicken chimichangas are a mouthwatering fusion of flavors wrapped in a golden, crispy tortilla. Packed with seasoned shredded chicken, gooey melted cheese, and bold spices, this recipe transforms your kitchen into a fiesta. Perfect for busy weeknights or special occasions, these chimichangas are quick, customizable, and utterly irresistible!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

  • 6 large burrito-sized flour tortillas
  • 3 cups cooked shredded chicken
  • 2 tablespoons oil plus more for frying
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 1 can Rotel diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup chicken broth
  • 8 ounces shredded cheese Mexican blend recommended
  • 2 tablespoons fresh cilantro minced

Method
 

  1. Prepare the Filling
  2. Heat 2 tablespoons of oil in a skillet over medium heat.
  3. Sauté diced onion and minced garlic for 3-5 minutes until translucent and fragrant.
  4. Stir in shredded chicken, Rotel, chili powder, cumin, smoked paprika, salt, cayenne pepper (if using), and chicken broth.
  5. Cook on medium-low heat for 5 minutes to combine flavors.
  6. Assemble the Chimichangas
  7. Lay a tortilla flat. Add 1/2 cup of the chicken mixture, 1/4 cup shredded cheese, and 1 teaspoon minced cilantro to the center.
  8. Fold in the sides and roll tightly to secure the filling. Repeat for all tortillas.
  9. Fry the Chimichangas
  10. Heat 1/2 inch of oil in a skillet to 350°F.
  11. Place 2-3 chimichangas seam-side down into the hot oil. Fry for 3 minutes until golden.
  12. Flip and fry the other side for another 3 minutes.
  13. Remove and place on paper towels to drain excess oil.
  14. Serve and Garnish
  15. Top with sour cream, guacamole, salsa, or your favorite toppings. Serve warm and enjoy!

Notes

  • Make-Ahead Tip: Assemble the chimichangas ahead of time and refrigerate for up to 24 hours. Fry or bake when ready.
  • Freezer-Friendly: Wrap each assembled chimichanga in foil or plastic wrap and freeze for up to 3 months. Thaw and fry as directed.
  • Healthier Option: For a lighter version, brush the chimichangas with oil and bake at 425°F for 20-25 minutes, flipping halfway through.
  • Customization: Swap chicken for beef, pork, or beans for a personalized touch.

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