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Crispy Chicken Chimichangas filled with seasoned chicken, cheese, and beans.

Chicken Chimichangas

Crispy, melty, and satisfying, these Chicken Chimichangas are an easy weeknight dinner that feels like a special treat, perfect for using up leftover chicken and tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 to 3 cups cooked shredded chicken Rotisserie chicken works great.
  • 1 cup shredded cheese Cheddar, Monterey Jack, or a blend.
  • 1 cup salsa Thick salsa is best.
  • 1 can refried beans Optional, makes the filling extra creamy.
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
For assembly
  • 6 large flour tortillas Burrito size.
  • Oil for frying or cooking spray for baking/air frying Use as needed.

Method
 

Preparation
  1. In a bowl, mix the chicken, salsa, spices, and beans if using.
  2. Stir in the cheese last to keep it thick in the filling.
  3. Warm tortillas in the microwave for 10 to 15 seconds to make them pliable.
  4. Spoon the filling into the center of each tortilla, fold in the sides, then roll tightly like a burrito.
Cooking
  1. Frying: Heat 1 inch of oil. Fry seam side down first, flip when golden.
  2. Baking: Brush or spray with oil, bake at 425°F for 15 to 20 minutes, flipping once.
  3. Air fryer: Spray lightly and air fry at 400°F for 8 to 12 minutes, flipping halfway.

Notes

Do not overstuff the chimichangas to prevent them from opening while cooking. Let them rest for 2 minutes after cooking to set the filling.