Crispy Chicken Chimichangas

I still remember the first time I made these Crispy Chicken Chimichangas. I was craving something warm, filling, and packed with flavor—but I didn’t want to spend hours in the kitchen. So, I rummaged through my pantry, pulled together some tortillas, cooked chicken, and a handful of spices, and started experimenting. The result? A golden, crunchy tortilla wrapped around a savory, cheesy filling that reminded me of something you’d get from your favorite casual restaurant—only fresher and more satisfying. Now, they’ve become a family favorite, and I make them regularly whenever we want something hearty and comforting.

Why You Will Love This Recipe

There are so many reasons to fall in love with these chimichangas. First, they have that perfect combination of textures: crispy on the outside, juicy and flavorful on the inside. Second, they’re super satisfying—especially when served with a dollop of sour cream, guacamole, or a drizzle of creamy sauce. But most of all, they’re just fun to make. You’ll love watching the tortillas puff up and turn golden in the pan, and you’ll love how quickly they disappear from the plate even more.

Versatile

This recipe is incredibly versatile. You can swap out the chicken for shredded turkey, beef, or even beans if you want to go meatless. You can spice it up with jalapeños or keep it mild for younger palates. You can bake them instead of frying if you prefer a lighter version. And they’re great for meal prepping—you can assemble them in advance and fry or bake when you’re ready to eat. Serve them as a main dish, slice them up for appetizers, or pack them in lunchboxes. The possibilities really are endless.

Affordable

One of my favorite things about this recipe is how budget-friendly it is. Most of the ingredients are pantry staples: tortillas, cooked chicken, cheese, and spices. You don’t need anything fancy or expensive to get a fantastic result. If you’re cooking for a crowd, this is a great option that won’t break the bank. And if you’ve got leftover chicken or rotisserie chicken, you’re already halfway there.

Ingredients for the Recipe

• 2 cups cooked shredded chicken

• 1 cup shredded cheddar cheese

• 1/2 cup cream cheese, softened

• 1/2 cup salsa (use your favorite mild or spicy blend)

• 1 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 6 large flour tortillas

• Vegetable oil for frying

• Optional toppings: sour cream, shredded lettuce, diced tomatoes, guacamole, or your favorite dipping sauce

How to Prepare This Recipe

Making these crispy chicken chimichangas at home is easier than you might think. You don’t need any fancy tools or cooking skills—just a skillet, a few basic ingredients, and a craving for something crispy, cheesy, and full of flavor. The filling comes together quickly, and once you’ve rolled them up, all that’s left to do is pan-fry them to a beautiful golden brown. If you’re short on time, you can even use store-bought rotisserie chicken to make things faster. These chimichangas are ideal for busy weeknights, casual family dinners, or even game-day snacks.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Filling

In a medium bowl, add the shredded chicken, shredded cheddar cheese, cream cheese, salsa, garlic powder, cumin, and paprika. Stir everything together until fully combined. Taste and adjust the seasoning with salt and pepper as needed. Set the filling aside while you prepare the tortillas.

Step 2: Warm the Tortillas

To prevent cracking and make them easier to fold, warm the flour tortillas for about 20 seconds in the microwave or on a skillet until soft and pliable.

Step 3: Fill and Fold the Chimichangas

Lay a tortilla flat on a clean surface. Scoop about 1/3 cup of the chicken mixture into the center. Fold the sides over the filling, then roll from the bottom up, like a burrito, to form a tight wrap. Repeat this process with the remaining tortillas and filling.

Step 4: Heat the Oil

In a large skillet, pour in enough vegetable oil to cover the bottom generously. Heat the oil over medium heat until it shimmers but isn’t smoking—about 350°F if using a thermometer.

Step 5: Fry the Chimichangas

Place the filled tortillas seam-side down in the skillet. Cook 2–3 at a time, turning occasionally until all sides are golden brown and crispy. This usually takes about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil.

Step 6: Serve Hot

Once all the chimichangas are crispy and cooked through, serve them hot with your choice of toppings. I like to pair them with sour cream, guacamole, or shredded lettuce and tomatoes for a fresh touch. They’re also amazing with a simple homemade dipping sauce like spicy mayo or creamy cilantro-lime dressing.

Quick and Easy

This recipe comes together in under 30 minutes, making it a perfect choice when you want something hearty without spending hours in the kitchen. If your chicken is already cooked, you’ll breeze through the prep work. Even the frying process is fast, and you’ll have golden, crunchy chimichangas in no time.

Customizable

You can easily change up the filling based on what you have. Swap the cheddar for pepper jack or mozzarella. Add black beans, corn, or chopped spinach to sneak in some veggies. Want it spicier? Toss in some diced green chilies or jalapeños. This recipe adapts beautifully to whatever flavor profile you’re craving.

Popular with Many People

These chimichangas are always a hit. Whether I’m serving them at a family gathering or as a weeknight meal, they get rave reviews. Kids love them, adults crave seconds, and everyone appreciates how satisfying and flavorful they are. If you’re hosting a get-together, they also work great as handheld appetizers when cut into smaller portions.

Crispy Chicken Chimichangas

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These Crispy Chicken Chimichangas are filled with a flavorful mixture of tender chicken, creamy cheese, and spices, all wrapped in a warm flour tortilla and pan-fried to golden perfection. They’re crispy on the outside, soft and melty inside—perfect for a weeknight dinner or party snack. This easy, affordable recipe is also customizable and freezer-friendly.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup salsa (mild or spicy, based on preference)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 6 large flour tortillas
• Vegetable oil (for frying)
• Optional toppings: sour cream, guacamole, shredded lettuce, diced tomatoes, cilantro, creamy sauce

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Instructions

1. In a medium mixing bowl, combine shredded chicken, cheddar cheese, cream cheese, salsa, garlic powder, cumin, and paprika. Mix until the filling is evenly combined. Taste, then season with salt and pepper as needed.
2. Warm the flour tortillas in the microwave for 20–30 seconds or on a dry skillet just until soft and pliable.
3. Place one tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture into the center.
4. Fold in the sides, then roll up from the bottom to form a tight chimichanga. Secure with a toothpick if necessary. Repeat with remaining tortillas.
5. In a large skillet, pour enough oil to cover the bottom generously. Heat over medium until shimmering, about 350°F.
6. Add 2–3 chimichangas at a time, seam side down. Cook for 2–3 minutes per side, rotating to brown evenly, until golden and crisp.
7. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
8. Serve warm with your favorite toppings or dipping sauces.

Notes

For a lighter option, bake the chimichangas at 400°F for 20–25 minutes, flipping halfway through.

You can freeze uncooked, rolled chimichangas in plastic wrap. Thaw before frying or bake directly from frozen.

Adjust spice levels by changing the type of salsa or adding chopped jalapeños.

To keep tortillas from cracking, always warm them before filling.

FAQs

Can I bake these chimichangas instead of frying?

Yes, absolutely. To make a lighter version, brush the rolled chimichangas with a little oil or melted butter and place them seam-side down on a baking sheet. Bake at 400°F (200°C) for about 20–25 minutes, turning once halfway through, until golden and crisp.

What type of chicken works best?

Shredded rotisserie chicken is the most convenient option and adds great flavor. However, you can also use leftover roasted chicken, grilled chicken, or even poached chicken breast—just be sure it’s fully cooked and shredded finely so it mixes well with the other ingredients.

Can I make them ahead of time?

Yes, you can assemble the chimichangas ahead of time and refrigerate them for up to 24 hours before frying or baking. If freezing, wrap them tightly in foil or plastic wrap, then place them in a freezer-safe bag. Thaw in the refrigerator before cooking, or bake directly from frozen, adding extra time as needed.

How do I keep them crispy after cooking?

After frying or baking, place the chimichangas on a wire rack instead of a plate. This allows air to circulate underneath, keeping them crispy. Avoid covering them with foil or stacking, as this can trap steam and soften the crust.

What sauces go well with chimichangas?

Chimichangas pair well with many sauces. Try sour cream, guacamole, spicy mayo, salsa verde, or a creamy cilantro-lime dressing. You can also drizzle them with queso or sprinkle with chopped fresh herbs for extra flavor.

Are these good for kids?

Yes, kids usually love the crispy texture and cheesy chicken filling. If you’re making them for children, consider using a mild salsa and omitting any spicy add-ins like jalapeños or chili powder.