How to Make the Best Chicken Chimichangas: A Simple and Delicious Recipe

There’s something truly magical about a crispy, golden tortilla wrapped around a creamy, flavorful filling. And when that filling includes tender shredded chicken, cheese, and a blend of spices, you’re in for a real treat. This chicken chimichanga recipe is everything you could want in a meal: easy, quick, and absolutely packed with flavor. Whether you’re making dinner for the family or hosting a casual get-together with friends, these chimichangas will have everyone coming back for more. Let’s get started!

What You’ll Need to Make Chicken Chimichangas

Before we dive into the cooking (which I promise is simple and straightforward), let’s take a look at what you’ll need. You likely already have most of these ingredients on hand, which is always a win in my book!

• Chicken breast (about 2-3 medium-sized breasts or roughly 4 cups shredded)
• Flour tortillas (I prefer the large, soft ones – they make rolling up so much easier!)
• Shredded cheese (cheddar, Monterey Jack, or a blend – whatever you like!)
• Cream cheese (this adds such a smooth, creamy texture that’s just perfect)
• Spices (a mix of garlic powder, onion powder, chili powder, cumin, salt, and pepper)
• Olive oil (for frying – or you can use vegetable oil, if you prefer)
• Cilantro (optional, but it adds a fresh and vibrant flavor)
• Sour cream, salsa, or guacamole (for dipping, because what’s a chimichanga without some dipping sauce?)

I love how adaptable this recipe is – you can add extra ingredients like beans, rice, or even some sautéed vegetables if you want to get a little fancy. But don’t worry, the basic version is more than enough to leave your taste buds dancing!

How to Prepare the Chicken for Chimichangas

The first step in creating these mouth-watering chimichangas is preparing the chicken. Now, you can cook the chicken however you prefer, but for this recipe, I like to keep it simple.

Sauté the Chicken

Heat a bit of olive oil in a large pan over medium heat. Once the oil is hot, season your chicken breasts with a pinch of salt, pepper, and cumin (don’t overdo it – just enough to enhance the natural flavors). Sauté the chicken for about 6-7 minutes on each side, or until it’s fully cooked through and has a nice golden-brown color.

• Tip: If you want your chicken to be extra juicy, you can cover the pan with a lid while it cooks. This traps the moisture and keeps the chicken from drying out.

Once your chicken is done, let it rest for a few minutes before shredding it. I always use two forks to shred the chicken – it’s quick, easy, and gives you nice, tender pieces that are perfect for stuffing into your tortillas.

Making the Chicken Filling

Now that your chicken is all shredded and ready to go, it’s time to create the filling. In a large bowl, combine your shredded chicken with cream cheese, shredded cheese, and your spices. I use a blend of garlic powder, onion powder, chili powder, and cumin to give the filling that perfect combination of savory and warm flavors.

• Pro Tip: If you want to spice things up a little, you can add some diced jalapeños or a pinch of cayenne pepper to the mix. It’s totally up to you, depending on your taste!

Mix everything together until it’s all combined into a creamy, cheesy filling. This is the part where you can really make the recipe your own. You can add some sautéed onions or peppers if you like, or even throw in some beans for added texture.

Assembling Your Chicken Chimichangas

Now that the filling is ready, it’s time to put everything together. Take one of your flour tortillas and lay it flat on a clean surface. Scoop a generous amount of the chicken filling into the center of the tortilla – don’t be shy, you want these chimichangas to be nice and full!

Once the filling is in place, fold in the sides of the tortilla and then roll it up tightly, like you’re making a burrito. This will keep everything sealed inside while it fries up. I always make sure to pinch the seams and ends to ensure the filling doesn’t spill out during cooking.

• Tip: If you want an extra crispy exterior, you can brush the outside of the tortilla with a bit of olive oil before frying. It’ll give the chimichangas a gorgeous golden finish!

Frying the Chimichangas

It’s time to fry up these babies! In a large frying pan, heat up a few tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, carefully add your chimichangas to the pan, seam-side down. Let them cook for about 2-3 minutes per side until they’re golden and crispy.

• Pro Tip: If you’re worried about the oil splattering, you can cover the pan with a splatter guard. It’s a simple tool, but it makes a huge difference in keeping the kitchen mess-free!

Once the chimichangas are crispy and golden, use tongs to remove them from the pan and place them on a paper towel-lined plate to drain the excess oil. This keeps them nice and crunchy without being too greasy.

Oven-Baking Option for Healthier Chimichangas

If you’re not into frying, no worries! You can easily bake your chimichangas in the oven for a healthier option. Preheat your oven to 400°F (200°C) and place the chimichangas on a baking sheet. Lightly brush each one with olive oil, then bake for about 20-25 minutes, flipping them halfway through.

You’ll still get that crispy, golden texture – and it’s a great alternative if you’re trying to keep things a little lighter.

Serving Your Chicken Chimichangas

Now comes the fun part – serving up these crispy, cheesy beauties! My go-to way of serving them is with a side of sour cream, salsa, and guacamole. The coolness of the sour cream pairs perfectly with the warm, spicy filling, and the guacamole adds a creamy, fresh contrast. You can also sprinkle some fresh cilantro on top for an extra burst of flavor.

• Tip: If you want to serve them with a side, Mexican rice or refried beans are always a great option. But honestly, these chimichangas are so good, they could easily be a meal on their own.

My Favorite Way to Enjoy Chicken Chimichangas

I love making a big batch of these chicken chimichangas. They’re perfect for meal prep – you can freeze a few to have on hand for busy days when you don’t feel like cooking. They reheat really well in the oven, so you can have a homemade meal in no time.

Personally, I love enjoying them on a cozy evening with my family. They’re one of those meals that everyone can gather around and enjoy together, and I’m always guaranteed a compliment or two!

Final Thoughts

So there you have it – the ultimate guide to making the best chicken chimichangas! This recipe is simple, delicious, and perfect for any occasion. Whether you’re serving them for a weeknight dinner, a party appetizer, or a fun family meal, these chimichangas will definitely impress.

Remember, you can make this recipe your own by adjusting the filling and spices to suit your taste. And whether you choose to fry or bake them, you’re guaranteed to have a crispy, cheesy, flavor-packed dish that everyone will love.

So go ahead, give these chicken chimichangas a try. I promise, once you make them, they’ll become a new favorite in your kitchen!