How To Make The Best Chicken Chimichangas
When I’m craving something crunchy, cheesy, and easy to make, chicken chimichangas are my go-to.
These crispy tortilla pockets stuffed with juicy shredded chicken and melted cheese are such a treat and come together so easily!
They’re quick to prepare, perfect for busy weeknights, and always a favorite at the dinner table.
I also love making these on game day—they’re easy to whip up for a crowd and always a hit with everyone!
Table of Contents
Tips For The Best Chicken Chimichangas
- Fresh Finish: Right before serving, drizzle a little fresh lime juice for brightness and top with your favorite extras, like sour cream or guacamole, if you like.
- Rotisserie Chicken: For a quick and easy filling, use shredded rotisserie chicken. It saves time but still gives that tender, juicy texture.
- Two-Cheese Combo: Monterey Jack and Oaxaca cheese make the perfect pair for a creamy, melty filling. The Monterey Jack adds that smooth melt, while Oaxaca brings in a richer, stretchier texture.
- Season It Right: Add chili powder, cumin, paprika, salt, and pepper to the filling to bring out bold, classic flavors.
- Layered Flavor: Spread a layer of refried beans and salsa verde inside each tortilla before adding the chicken and cheese—this keeps everything moist and flavorful.
- Crispy Tortilla: Brush the tortilla with avocado oil for a golden, crispy finish, whether you’re baking or frying.
Equipment Needed For This Recipe
- Enameled Cast Iron Skillet
- Grater
- Spatula
- Paring Knife
- Wooden Cutting Board
See Recipe Card Below For Detailed Measurements and Instructions.
Core Ingredients
The key to a tasty chicken chimichanga is the chicken filling. You can use a store-bought rotisserie chicken or make your own. Either way, you'll get a filling full of flavor and tender
Shredded Chicken
When I'm tight on time, I love using precooked rotisserie chicken and shredding the chicken. However, making homemade chicken breasts is so simple! and not as time-consuming as you may think! So either way works.
Choosing a rotisserie chicken can add lots of flavor to your chimichangas. Or, you can cook chicken breasts at home. Just poach or bake them until they're done, then shred the meat with two forks.
Monterey Jack Cheese and Oaxaca Cheese
Monterey Jack cheese is perfect in Mexican dishes and so perfect with chicken, adding a creamy, melty texture. It's mild, so it lets the other flavors stand out.
Oaxaca cheese is the best melty cheese and is traditionally used in quesadillas for that stretchy cheesiness. So, if you're looking for that stretchy goodness, Oaxaca cheese is amazing!
Make sure you have plenty of this cheese to get that gooey, cheesy middle.
Ingredients
- Shredded Chicken: Use rotisserie or homemade chicken, seasoned for extra flavor.
- Refried Beans: Creamy refried beans add a savory layer to the filling.
- Salsa Verde: Adds a tangy, mildly spicy flavor to balance the richness of the beans and cheese.
- Monterey Jack Cheese (shredded) and Oaxaca Cheese: These cheeses melt beautifully, making the chimichangas extra creamy and cheesy.
- Avocado Oil: For frying, it gives the chimichangas a crispy, golden-brown exterior.
- Small Sweet Onion: Finely diced and sautéed with spices to add a subtle sweetness and depth.
- Spices: Chili powder, ground cumin, and paprika add a smoky, warm flavor to the chicken filling.
- Salt and Pepper: For seasoning to taste.
- Flour Tortillas (Large Burrito Size): Perfect for wrapping and folding the chimichanga filling.
- Fresh Lime Juice: Squeezed over the filling for a touch of brightness.
Tip: Why I Love Oaxaca Cheese
Oaxaca cheese melts beautifully, adding a creamy, stretchy texture and mild, buttery flavor to the chimichangas. If you can’t find Oaxaca, mozzarella or Monterey Jack are great substitutes for that perfect melt.
Garnish
- Guacamole: Adds creaminess and a rich avocado flavor to balance the crispy chimichanga.
- Sour Cream: A cool, tangy contrast that pairs well with the warm, cheesy filling.
- Salsa: For an extra kick of flavor and spice on top.
- Fresh Cilantro: Adds a burst of freshness and color.
Serve the chimichangas with these garnishes for a complete, flavorful dish!
Measurements and Quantities in the Recipe Card Below
Assembling the Chicken and Cheese Chimichangas
Prepare the Filling:
Sauté diced onion in avocado oil until softened. Add shredded chicken, chili powder, cumin, paprika, salt, and pepper, and cook until well-seasoned.
Combine Ingredients in a Bowl:
- Place the seasoned chicken in a bowl.
- Drizzle salsa verde over the chicken to add moisture and tang.
- Stir in Monterey Jack and Oaxaca cheeses to melt slightly into the filling.
Assemble the Chimichangas:
Lay out a large flour tortilla. Spread a layer of refried beans on the tortilla. Spoon the chicken and cheese mixture with salsa verde on top of the beans (and a little extra cheese). Add a squeeze of fresh lime juice for brightness.
Fold and Fry:
Roll up the chimichanga tightly, then fry in avocado oil until golden and crispy on all sides.
Tip: Achieve Extra Crispiness
For a golden, crunchy chimichanga, make sure the oil is hot before adding the chimichangas to the skillet. Frying seam-side down first helps keep the roll intact and creates a perfect crispy seal.
Air Frying Option
For a lighter chimichanga, try air frying. Lightly spray or brush each chimichanga with oil and place them seam-side down in the air fryer basket.
Cook at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy. This method gives a crunchy chimichanga without the extra oil.
Pan-fried vs Deep Fried Chimichangas
I prefer pan-fried chimichangas to deep-fried chimichangas because they require less fat and are way less messy. And they still turn out super crispy on the outside and gooey and melty on the inside.
Avocado oil is the perfect oil for pan frying.
Deep Frying vs. Pan Frying
Pan Frying uses less oil and allows you to control the crispiness on each side, creating a golden, crispy chimichanga with a lighter texture.
Deep Frying submerges the chimichanga in oil for an extra-crispy shell, but it’s richer and uses more oil. Pan frying is perfect for a crunchy chimichanga without the heaviness of deep frying.
What To Serve With Chicken Chimichangas
I love Mexican rice and this lime cilantro rice with chimichangas.
I love a good sauce with chimichangas! For a smoky touch, try the ancho aioli, while the chimichurri aioli brings in a fresh, herby taste.
If you’re a fan of heat, the spicy garlic aioli with cherry pepper relish adds just the right kick, and the cilantro garlic sauce offers a creamy, garlicky layer that goes perfectly with the crispy chimichanga.
For a bolder, tangy flavor, drizzle on some Colombian aji picante. Each sauce adds something unique, so try a few and find your favorite!
If you make this chicken chimichangas recipe, I’d love to know what you think! Leave a comment or a recipe rating—I always enjoy hearing from you and try to respond to everyone.
And if you take a photo, be sure to tag me on Instagram! I love seeing how your dishes turn out.
The Best Chicken Chimichangas
Ingredients
Equipment
Method
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Add diced onion and sauté until softened. Add shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir and cook until combined.
- Place the chicken mixture in a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir until the cheese starts to melt. Add 1 tablespoon lime juice.
- Lay a flour tortilla flat. Spread ¼ cup refried beans in the center. Add about 1/4 of the chicken and cheese mixture. Fold in the sides of the tortilla, then roll up tightly.
- In a skillet, heat a thin layer of avocado oil over medium heat.Place each chimichanga seam-side down in the skillet. Cook for about 2-3 minutes per side, turning as needed, until all sides are golden and crispy. Add more oil if necessary between batches.
- Serve hot with guacamole, sour cream, salsa, and fresh cilantro.
I absolutely love this recipe. I never made these before but they came out AMAZING 😍😍😍😍
That makes me so happy to hear! So glad they turned out amazing for you!