Crispy chicken chimichangas are one of those meals that deliver everything you crave in one bite. The outer tortilla turns golden and crunchy in the oven, while the inside stays warm and creamy with melted cheese, seasoned chicken, and a burst of Tex-Mex flavor. Chimichangas feel like a fun treat but are surprisingly simple to make at home.
This dish is a popular favorite in Mexican-American kitchens. It brings the boldness of burritos together with the crisp bite of something fried, but without the oil and mess. Whether you’re cooking for your family, making a meal prep batch, or trying something new for dinner, chicken chimichangas are a rewarding choice. The ingredients are easy to find and the steps are straightforward, even if you’re not confident in the kitchen.
Once you try them, it’s likely they’ll make it into your regular meal rotation. Plus, you can tweak the fillings depending on what you have on hand or what you’re in the mood for. That’s part of what makes this recipe so satisfying.
Let’s get right into it and build these golden, cheesy bundles of joy.
Ingredients Needed
You only need a handful of basic ingredients to bring these chimichangas together. If you’ve got leftover cooked chicken, this is a perfect way to use it up.
Here’s everything you’ll need, along with the approximate calorie count.
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| Shredded cooked chicken | 2 cups | 330 kcal |
| Large flour tortillas | 4 | 800 kcal |
| Shredded cheddar cheese | 1 cup | 400 kcal |
| Cream cheese (softened) | 1/4 cup | 200 kcal |
| Salsa | 1/2 cup | 35 kcal |
| Ground cumin | 1 teaspoon | 8 kcal |
| Garlic powder | 1/2 teaspoon | 5 kcal |
| Onion powder | 1/2 teaspoon | 4 kcal |
| Olive oil (for brushing) | 2 tablespoons | 240 kcal |
| Salt and black pepper | To taste | negligible |
Approximate calories per chimichanga: 505 kcal
Recipe yields: 4 chimichangas
Step-by-Step Cooking Instructions
Start by preheating your oven to 400°F so it’s ready when you need it. If you’re planning to air fry them, set it to 375°F
Mix the chicken, cream cheese, cheddar, salsa, cumin, garlic powder, onion powder, salt, and pepper in a large bowl. Stir everything together until it becomes smooth and well blended. The filling should look creamy but hold together well
Lay out your tortillas on a flat surface. Scoop a generous amount of the filling into the center of each one. Fold the sides inward, then roll it up snugly from the bottom, tucking everything in so nothing leaks out while baking
Place the wrapped chimichangas seam side down on a parchment-lined baking tray. Lightly brush the tops and sides with olive oil. This step is key to getting that crispy golden finish without frying
Slide the tray into the oven and bake for about 20 to 25 minutes. Keep an eye on them around the 20-minute mark. They’re done when the tortillas are crisp and golden
If you’re using an air fryer, cook the chimichangas for 10 to 12 minutes, turning them once halfway through. This method gives a quicker, super crispy result
Take them out and let them sit for a couple of minutes before serving. The inside will be piping hot, so this short rest helps everything settle
Tips for Customizing the Recipe
You can easily switch up the filling based on your tastes or what you have in your fridge. That’s part of the beauty of this recipe. It’s flexible and forgiving
Try swapping out the chicken for beef, pork, or even shredded turkey. If you’re looking for a vegetarian option, go with black beans, sautéed mushrooms, or roasted veggies instead
If you want to turn up the heat, add chopped jalapeños, spicy salsa, or a pinch of cayenne pepper to the filling. Pepper jack cheese also adds a nice kick without overpowering the other flavors
Toss in some extras like corn, cooked rice, or bell peppers for a heartier version. These add texture and stretch the filling further if you’re feeding a crowd
You can also change the cheese. Monterey Jack, mozzarella, or a Mexican blend work great. Just make sure you use something that melts smoothly
For a low-carb version, go with low-carb tortillas and skip or reduce the cream cheese
Nutritional Information (Per Chimichanga)
Every chimichanga in this recipe is hearty and filling without being overly heavy. Here’s a general breakdown of the nutrition per serving
- Calories: 505 kcal
- Protein: 28 grams
- Fat: 24 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 630 mg
These values may vary based on the brands and exact amounts you use. If you’re looking to reduce calories or fat, use less cheese or a light cream cheese option. Swapping out the tortilla for a whole wheat one can also boost fiber
Serving Suggestions
Chimichangas are delicious on their own but even better with a few simple extras
Serve them with a dollop of sour cream or Greek yogurt. The cool creaminess balances the warm spice of the filling. A scoop of guacamole or sliced avocado adds richness and freshness
Try spooning over some salsa or pico de gallo for extra flavor and color. If you like things cheesy, melt some queso on top before serving
Pair your chimichangas with Mexican rice or refried beans to round out the meal. A simple side salad with lime vinaigrette also works well if you want something light and crisp
Lime wedges on the side let everyone add a fresh citrus squeeze that lifts all the flavors
For a fun twist, offer a toppings bar so everyone can build their own plate with sauces, salsas, and garnishes
Conclusion
Making crispy chicken chimichangas at home is easier than it looks and way more satisfying than takeout. You get to control what goes in them, adjust the spice level, and skip the heavy frying without sacrificing that crunchy outside
This recipe gives you a base that’s flavorful, filling, and endlessly adaptable. It fits a family dinner just as well as a weekend get-together. The leftovers reheat well, and you can even freeze them for future meals
Once you’ve tried them, you’ll see why chimichangas are a favorite in so many kitchens. They’re fun, flexible, and just plain delicious