These Chicken Chimichangas are loaded with flavorful shredded chicken, Monterey Jack cheese, and a kick of diced green chilies. Whether you prefer them fried for extra crunch or baked for a lighter version, these chimichangas are sure to be a family favorite!
I’ve always had a love for Mexican dishes—tacos are my love language—but I’m also a fan of exploring other Mexican recipes, and Chicken Chimichangas are definitely a winner! They’re stuffed with tender, juicy chicken and seasoned to perfection, creating a delightful combination of crispy texture and savory filling. If you haven’t tried making chimichangas at home, now’s the time! Plus, this recipe gives you the option to bake or fry them, making it a versatile choice for any craving.
How to Make Chicken Chimichangas:
Fried Version:
Frying chimichangas is the traditional way to prepare them, giving them that golden, crispy exterior and indulgent flavor. You only need a couple inches of vegetable oil in a cast iron or heavy-bottom skillet to get them nice and crispy.
Baked Version:
If you’re looking for a lighter option, simply bake the chimichangas in the oven. They’ll still come out crispy and delicious but with less oil—perfect for those days when you want something a little healthier.
Ingredients:
- Vegetable oil (for frying or greasing)
- Shredded chicken (4 cups, rotisserie works great)
- Monterey Jack cheese (2 cups)
- Diced green chilies (1 can, 4 oz)
- Chili powder (2 tsp)
- Oregano (¼ tsp)
- Ground cumin (½ tsp)
- Onion (½ cup, diced)
- Garlic (2 tsp, minced)
- Flour tortillas (8, burrito size)
- Salt and pepper (to taste)
Optional Toppings:
- Salsa
- Guacamole
- Sour cream
- Pico de gallo
- Shredded lettuce
Directions:
For the Fried Version:
- Heat the vegetable oil in a skillet to around 375°F.
- In a separate skillet, sauté onion and garlic, then stir in chili powder, cumin, oregano, salt, and pepper. Add the shredded chicken and green chilies, cooking for about 5 minutes.
- Warm the tortillas and fill them with the chicken mixture and shredded cheese. Fold and roll them up tightly.
- Fry the chimichangas one at a time, turning until golden brown, about 1-2 minutes per side.
- Drain on a paper towel, then serve with your favorite toppings!
For the Baked Version:
- Preheat the oven to 375°F and grease a baking sheet.
- Prepare the chicken filling as described above.
- Roll the tortillas with the chicken and cheese mixture, then place them seam-side down on the baking sheet.
- Lightly spray the tops with cooking spray and bake for 20-30 minutes, or until golden brown.
Tips for the Best Chimichangas:
- Use rotisserie chicken for a quick and easy filling.
- Customize your fillings with other proteins, like shredded beef or sweet pork, for a fun variation.
- Serve with a side of Mexican rice or a fresh salad for a complete meal.
Enjoy this recipe?
These Chicken Chimichangas are perfect for Taco Tuesdays, family dinners, or a fun meal with friends. Try them both ways—baked or fried—and discover your favorite version! Want more Mexican-style recipes? Check out my Mexican Street Tacos or Baked Chicken Taquitos for more delicious options.