Make crispy chicken chimichangas at home with shredded chicken, refried beans, melted cheese, and warm tortillas. This easy Mexican-inspired recipe can be baked or fried for the perfect golden crust, then topped with salsa, sour cream, or guacamole for a flavorful family dinner.

Ingredients

2 cups cooked chicken, chopped or shredded
1 can refried beans
½ cup salsa (your favorite kind)
1 teaspoon cumin
½ teaspoon dried oregano, crushed
1 teaspoon chili powder
1 cup shredded cheese (cheddar or Mexican blend)
2 green onions, chopped
3 tablespoons vegetable or canola oil
6 large flour tortillas

Optional toppings: Salsa, sour cream, guacamole

Instructions

Cook chicken: If using raw chicken breasts, cook in a skillet until tender and no longer pink. Let rest for a few minutes, then chop or shred. (If using pre-cooked chicken, skip this step.)
Prepare filling: In a large bowl, combine the refried beans, chicken, cheese, salsa, cumin, oregano, chili powder, and green onions. Mix well.
Assemble chimichangas: Place about ½ cup of filling in the center of each tortilla. Fold in the sides, then roll tightly like a burrito.
Bake option: Preheat oven to 400°F (200°C). Brush chimichangas lightly with oil, place on a baking sheet, and bake for 20–25 minutes, until golden and crisp.
Pan-fry option: Heat a skillet over medium heat. Add oil, then place chimichangas seam-side down. Cook, turning every 20–30 seconds, until golden on all sides.
Serve: Top with salsa, sour cream, or guacamole, and serve warm.

Tips

Warm tortillas slightly before filling to prevent cracking when rolling.
Seal tightly to avoid filling spilling out during baking or frying.
If frying, don’t overcrowd the pan—cook in batches for even crispiness.

Variations and Substitutions

Protein swap: Substitute chicken with beef, pork, or even shrimp.
Vegetarian: Replace chicken with extra beans, grilled vegetables, or seasoned rice.
Spice level: Add jalapeños, hot sauce, or spicy salsa for more heat.
Cheese options: Monterey Jack, pepper jack, or queso fresco also work well.

FAQs

Can I make chimichangas ahead of time?
Yes, assemble them and refrigerate for up to 24 hours before baking or frying.

Can I freeze chimichangas?
Yes. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F until heated through and crispy.

What’s the difference between a burrito and a chimichanga?
A chimichanga is essentially a burrito that’s baked or fried for a crispy exterior.

Serving Suggestions

Pair with Mexican rice, refried beans, or corn salad.
Top with fresh pico de gallo, queso, or shredded lettuce for extra flavor and crunch.
Serve with a side of tortilla chips and salsa for a full Tex-Mex meal.

Why You’ll Love This Recipe

These chicken chimichangas are crispy, cheesy, and packed with flavor. They’re versatile, easy to customize, and can be baked for a lighter version or pan-fried for extra crunch. Perfect for weeknight dinners, meal prep, or a fun Mexican-inspired feast.