Name: Delicious Chicken Chimichangas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups shredded cooked chicken (rotisserie works well); 4 oz cream cheese, softened; 1 cup shredded cheddar or Mexican blend cheese; 1/2 cup salsa or enchilada sauce; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper, to taste; 4–6 large flour tortillas; Oil for frying or brushing (if baking); Optional toppings: sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

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Delicious Chicken Chimichangas are golden, crispy, and packed with a flavorful shredded chicken filling. Wrapped in a flour tortilla and either baked or fried, these chimichangas deliver a satisfying crunch and a warm, cheesy center. I love serving them with salsa, guacamole, or sour cream for a fun and filling Tex-Mex meal.

Why You’ll Love This Recipe

I love this recipe because it takes all the goodness of a burrito and gives it a crispy, crunchy upgrade. The chicken is seasoned and juicy, the tortillas get beautifully golden, and I can customize them with all my favorite toppings. Whether I bake them for a lighter option or pan-fry them for extra crispiness, they always come out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie works great)
Cream cheese (softened)
Shredded cheddar or Mexican blend cheese
Salsa or enchilada sauce
Ground cumin
Garlic powder
Onion powder
Salt and pepper
Flour tortillas (large)
Oil for frying or brushing (if baking)
Optional toppings: sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

Directions

I preheat the oven to 400°F (if baking) or heat oil in a skillet (if frying).
In a mixing bowl, I combine shredded chicken, cream cheese, shredded cheese, salsa, and seasonings. I stir until the mixture is well blended.
I spoon the filling into the center of each tortilla and fold in the sides, then roll tightly like a burrito.
For baked chimichangas, I place them seam-side down on a baking sheet, brush them lightly with oil, and bake for 20–25 minutes until crispy and golden.
For pan-fried chimichangas, I heat about ½ inch of oil in a skillet over medium heat, then cook the chimichangas seam-side down until all sides are golden brown and crispy.
I remove them from the oven or pan and let them rest briefly before serving with my favorite toppings.

Servings and timing

This recipe makes about 4 to 6 chimichangas, depending on tortilla size and filling amount. It takes around 15 minutes to prep and 20–25 minutes to bake (or 10 minutes to pan-fry), so I can have them ready in under 40 minutes.

Variations

I sometimes swap the chicken for shredded beef or ground turkey for a different protein. For a spicier version, I mix in chopped jalapeños or use a spicy salsa. I also like to add black beans or cooked rice to the filling to stretch the recipe or make it heartier. If I want to lighten it up, I skip the frying and use whole wheat tortillas.

storage/reheating

Leftover chimichangas keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven or air fryer to bring back the crispiness. Microwaving works too, but I lose some of that crunch. They also freeze well—I wrap them individually and reheat straight from frozen in the oven at 375°F for about 25 minutes.

FAQs

Can I make these ahead of time?

Yes, I often assemble them earlier in the day and store them in the fridge until I’m ready to bake or fry. They also freeze great before cooking.

Are baked chimichangas crispy?

Baking with a light brush of oil still gives them a nice crunch, especially if I use a high oven temp. They’re a great lighter alternative to frying.

Can I use corn tortillas?

I stick with flour tortillas for chimichangas because they roll better and get that golden, crispy texture. Corn tends to crack or tear when rolled.

What sides go well with chimichangas?

I love serving them with Mexican rice, refried beans, or a fresh side salad. Chips and salsa or queso are great starters, too.

How do I keep chimichangas from unrolling while cooking?

I roll them tightly and place them seam-side down. If baking, I use toothpicks if needed to keep them secure. In the skillet, the seam usually seals as it crisps up.

Conclusion

Delicious Chicken Chimichangas are one of my favorite ways to bring restaurant-style Tex-Mex flavor into my own kitchen. Crispy on the outside, creamy and savory on the inside—they’re easy to make, fun to eat, and always a hit at the table. Whether I bake or fry them, they come out golden, flavorful, and downright irresistible.

Delicious Chicken Chimichangas

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Delicious Chicken Chimichangas are crispy, golden Tex-Mex favorites filled with creamy, cheesy shredded chicken. Baked or fried, they’re easy to make and perfect for a satisfying meal with your favorite toppings like salsa, guacamole, or sour cream.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 chimichangas
Category: Main Dish
Method: Baking or Frying
Cuisine: Tex-Mex
Diet: Halal

Ingredients

2 cups shredded cooked chicken (rotisserie works well)
4 oz cream cheese, softened
1 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or enchilada sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
4–6 large flour tortillas
Oil for frying or brushing (if baking)
Optional toppings: sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

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Instructions

Preheat oven to 400°F if baking, or heat about 1/2 inch oil in a skillet over medium heat if frying.
In a large bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, cumin, garlic powder, onion powder, salt, and pepper until well combined.
Spoon filling into the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
If baking: Place chimichangas seam-side down on a baking sheet, brush lightly with oil, and bake for 20–25 minutes until golden and crispy.
If frying: Carefully add chimichangas seam-side down to hot oil. Fry, turning to brown all sides, about 2–3 minutes per side. Drain on paper towels.
Let rest briefly, then serve with your favorite toppings.

Notes

Swap chicken for shredded beef, or ground turkey.
Add jalapeños, black beans, or rice to the filling for variety.
Baked chimichangas are a great lighter option with less oil.
Freeze before or after cooking for quick meals later—reheat in oven or air fryer for best texture.
Use toothpicks to secure chimichangas during baking if needed.