Homemade Chicken Chimichangas That Crunch Perfectly Recipe
These homemade chicken chimichangas are crispy, flavorful, and perfect for a satisfying meal. Stuffed with shredded chicken, refried beans, green chiles, and a blend of cheeses and spices, then fried to golden perfection, they offer a delicious Tex-Mex experience with a crunchy finish. Serve with salsa and sour cream for an easy and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 chimichangas 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie works well)
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 1 cup freshly shredded Monterrey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
Wraps & Toppings
- 6 burrito-size flour tortillas
- Vegetable oil (for frying)
- ½ cup salsa (medium or hotter for more heat, like Mateo’s brand)
- ½ cup sour cream
Instructions
- Prepare the Filling: In a large mixing bowl, combine shredded cooked chicken, refried beans, chopped green chiles, both cheeses, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Chimichangas: Lay a flour tortilla flat on a clean surface. Spoon an even amount of the chicken filling mixture onto the center of the tortilla. Fold in the sides and then roll the tortilla tightly from one end to the other to encase the filling securely.
- Heat the Oil: Pour enough vegetable oil into a large skillet or frying pan to cover at least half of the chimichanga rolls when placed in the pan. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) or until a small piece of tortilla sizzles immediately upon contact.
- Fry the Chimichangas: Carefully place the rolled chimichangas seam-side down into the hot oil. Fry each side for about 3-4 minutes, turning as needed, until the tortilla is golden brown and crispy on all sides. Use tongs to flip and ensure even frying.
- Drain Excess Oil: Remove the chimichangas from the oil and place them on a plate lined with paper towels to soak up any excess oil and keep them crispy.
- Serve: Serve the crispy chimichangas hot with salsa and sour cream on the side for dipping or topping. Enjoy immediately for the best crunch and flavor.
Notes
- For a spicier chimichanga, use medium or hot salsa like Mateo’s brand or add extra chili powder.
- Rotisserie chicken works well, but you can also use freshly cooked chicken breast or thighs, shredded.
- Make sure the oil is hot enough before frying to prevent the chimichangas from becoming greasy.
- To keep them warm while frying batches, place finished chimichangas in a warm oven set to 200°F (93°C).
- For a healthier alternative, consider baking the chimichangas at 425°F (220°C) for about 15-20 minutes, flipping halfway through.
Keywords: chicken chimichangas, crispy chimichangas, Tex-Mex recipe, fried chimichangas, homemade chimichangas