I’ve been making variations of this chicken chimichangas recipe for years and we never get sick of it. We’ve passed the basic recipe around to many of our friends and its become a favorite for everyone. Not surprising though because these chimichangas are DELICIOUS! I love how simple they are to make, and how adaptable they are.
What is a chimichanga?
Chimichanga is a Mexican appetizer or entre that includes a tortilla filled with a meat or bean mixture, typically deep fried to make it crispy on the outside. Chimichangas are basically deep-fried burritos. They’re usually served topped with salsa, sour cream, or guacamole, and a side of Mexican rice.
When I make chimichangas, I prefer to bake them or pan fry them in a little bit of oil, because it’s healthier, and I don’t usually have time to go through the effort and mess it takes to deep fry them.
What is the difference between a burrito and a chimichanga?
Both burritos and chimichangas are popular Mexican recipes, and both are wrapped in a large flour tortilla. The biggest difference between the two dishes is that chimichangas are fried and burritos are not! Burritos also vary widely in terms of what is placed inside where chimichangas are usually filled with meat, beans, and cheese!
How to make Chimichangas:
Add cooked chicken, refried beans, salsa, cheese and spices to a large mixing bowl and combine until smooth. Taste and adjust seasonings, if needed.
Divide the filling between the tortillas, placing a big spoonful on top of each. Fold it tightly, pulling the sides in, like a burrito.
At this point you can choose to bake them, toast them in a skillet, or deep fry them. Each of those methods will allow them to get a little crispy on the outside, just like we want them.
Substitution ideas:
In place of the chicken you could substitute one pound cooked ground beef or ground turkey, steak, or add rice, corn or sautéed veggies to make them vegetarian.
Consider trying these popular Mexican recipes:
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My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.
- 2 cups cooked chicken , chopped or shredded
- 1 can refried beans
- 1/2 cup salsa , your favorite kind
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano leaves , crushed
- 1 teaspoon chili powder
- 1 cup shredded cheese , cheddar or Mexican blend
- 2 green onions , chopped
- 3 Tablespoons oil (vegetable or canola oil)
- 6 large flour tortillas
- Salsa, sour cream and guacamole , optional
Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling and roll up like a burrito.
For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .
Recipe Video
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I first shared this recipe March 2013. Updated May 2018.
Katie Johnson says
These were perfect for a quick dinner this week. Everyone in my family loved them and they’re already asking me to make them again. Thanks.
Lauren Allen says
I’m so glad they inspired an easy dinner for your family! Thanks Katie.
Gina says
Thank you for making me a hero tonight at dinner. My son has been requesting these for quite some time, which led me to this recipe. I made these tonight at his request and we all loved them. Next time, I know to double the recipe and freeze some for leftovers. Yum!
Maggie Unzueta says
Yum! Looks deliciously amazing.
Rachel says
Can they be frozen?
Lauren Allen says
Yes, they could 🙂 .
Brenda says
I HAVE TRIED MANY MANY OF THE RECIPES YOU SEND AND I HAVE TO SAY THANK YOU THANK YOU THANK YOU SO MUCH FOR THE BEST RECIPES EVER…….
Lyn Curry says
Okay, I’ve made this several times and it keeps getting better. Yes, I froze a good portion of the filling and allowed it to return to room temp before filling the tortilla and it was just as good as fresh. Yes, I have also frozen them – I go ahead and fill the tortilla and close it up. I wrap each one individually in foil and freeze in a zip lock. That way I can pull out only what I need. Same thing, thaw in fridge then allow them to come to room temp before cooking. I warmed mine in the toaster oven for about 7 minutes on 200° before browning in skillet with a couple of tablespoons of oil. They cook very fast in the pan so be careful and turn quickly. My daughter cooks them in the oven and she says they’re fantastic, just be sure to turn frequently to brown all sides.
You can also use a warm tortilla and fill it with warm filling, wrap in foil and take it along as a burrito.
My husband absolutely loves these little pillows so I always keep some on hand. Thanks for a fantastic and easy recipe!!
Lauren Allen says
Thanks so much for sharing your great tips! I’m really happy you like the recipe. XOX
Sharon says
Correction please…ANY recipe that uses flour tortillas is Tex-Mex. Mexico did not have access to flour..
They used corn. Also, recipes using beef, cow’s milk cheese, sour cream, chili, fajitas, and crispy tacos are Tex-Mex. Mexico uses more pork, chicken, and goat, plus goat’s milk cheese. You can verify this with a little research.
M Snow says
Literally in the first paragraph it says “Mexican inspired”.
Alex says
Legit no one cares Sharon
PK says
LOL~
Angela says
No one really cares Sharon,it’s a fantastic recipe!
M Snow says
I made these last night and they were lovely. I had a couple extra so ended up having one (cold) for lunch and, again, it was great! I baked rather than fried them and they tasted superb.
I’m going to start batch cooking these and freezing them since they are such a simple and filling meal.
Kaitie says
These have become a staple in my family. My dad, who is very picky, asks for these all the time.
Lois Ellis says
I was skeptical of the results of this recipe but was suprized at how good they were. Easy recipe to make and results were outstanding. Delicious!