How To Make The Best Chicken Chimichangas
When I’m craving something crunchy, cheesy, and easy to make, I love to whip up chicken chimichangas. These crispy tortilla pockets stuffed with juicy shredded chicken and melted cheese are a real treat and so simple!
They’re quick to prepare, perfect for busy weeknights, and always a hit at the dinner table. Whether you’re cooking for yourself or feeding a hungry crew, these chimichangas are sure to satisfy those Tex-Mex cravings.
Table of Contents
Tips For The Best Chicken Chimichangas
The secret of chicken chimichangas is their mix of flavors and textures. They have tender, shredded chicken, melted Monterey Jack cheese, and a crispy, golden tortilla. This authentic Mexican cuisine dish is a hit as street food for its taste and ease of eating.
Making the perfect chicken chimichanga is not an art, and the best shortcut to the best chimichangas includes using rotisserie chicken; it’s premade and saves so much time.
Equipment Needed For This Recipe
- Enameled Cast Iron Skillet
- Grater
- Wooden Spoon
- 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 (Rotisserie or Homemade)
- Monterey Jack Cheese, shredded
- Oaxaca Cheese
- Flour Tortillas (Large Burrito Size)
- Avocado Oil
- Small Sweet Onion
- Chili Powder
- Ground Cumin
- Paprika
- Salt and Pepper
- Fresh Lime Juice
Garnish
- Guacamole
- Sour Cream
- Salsa
- Fresh Cilantro
Measurements and Quantities Below
Step-by-Step Instructions
First, prep the ingredients, grate the cheese and set aside.
Cook the chicken breasts or shred the rotisserie chicken, season, and combine with the shredded cheese.
Place the chicken mix in the middle of a flour tortilla and fold it like a burrito.
Preheat a skillet, add avocado oil, and wait until the oil is hot. Then, carefully place the chimichangas in the pan and cook on each side until golden brown.
2-3 minutes on each side.
Serve hot, then garnish with sour cream, fresh salsa, and guacamole.
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.
What To Serve With Chicken Chimichangas
I love Mexican rice and this lime cilantro rice with this chimichangas recipe.
This spicy cherry pepper aioli is spectacular with chimichangas.
The Best Chicken Chimichangas
Equipment
- 1 Enameled Cast Iron Skillet
- 1 Grater
- 1 Wooden Spoon
- 2 Forks
- 1 Tongs
- 1 Spatula
- 1 Paring Knife
- 1 Wooden Cutting Board
Ingredients
Chicken Mixture
- 2 tbsp Avocado Oil for cooking onions and garlic
- 1 small Onion finely diced
- 2 cloves Garlic minced
- 1 tbsp Fresh Lime Juice optional
- 2 cups Shredded Chicken Rotisserie or Homemade
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Paprika optional
- Salt and Pepper to taste
Cheese Filling
- ½ cup Oaxaca Cheese shredded
- 1 cup Monterey Jack Cheese shredded
Chimichanga Wrap
- 8-10 Large Flour Tortillas Burrito Size
- ¼ cup Avocado Oil for pan frying the chimichangas
Garnish
- Sour Cream
- Guacamole
Instructions
Prepare the Chicken:
- If using rotisserie chicken, shred 2 cups of meat using two forks.
- If cooking at home, poach or bake 2 chicken breasts until fully cooked (165°F internal temperature), then shred the meat.
Cook the Onions and Garlic:
- Heat 2 tablespoons of avocado oil in a skillet over medium heat.
- Add 1 small diced onion and cook until soft and translucent, about 3-4 minutes.
- Add 2 minced garlic cloves and cook for an additional 1 minute, stirring constantly to prevent burning.
Season the Chicken:
- In a large bowl, combine the shredded chicken with the cooked onions and garlic.
- Add 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of paprika (optional).
- Season with salt and pepper to taste and mix well. Add a squeeze of lime juice for extra brightness.
Add the Cheese:
- Stir in 1 ½ cups of shredded Monterey Jack cheese into the seasoned chicken mixture, combining until everything is well mixed.
Assemble the Chimichangas:
- Place ¼ cup of the chicken and cheese mixture in the center of each large flour tortilla.
- Fold the sides of the tortilla inward, then roll it up tightly like a burrito, ensuring the filling stays in place.
Pan Fry the Chimichangas:
- Heat ¼ cup of avocado oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the chimichangas seam side down in the pan.
- Fry until golden and crispy on all sides, about 2-3 minutes per side.
Serve:
- Remove the chimichangas from the skillet and drain them on a paper towel.
- Serve with sour cream, salsa, guacamole, or any of your favorite toppings.
