Save Pin
This mouthwatering chicken chimichanga turns basic items into a fancy, restaurant-style dish that brings authentic Mexican-American flavors straight to your home. The crunchy outside breaks open to reveal juicy shredded chicken and gooey cheese, creating an amazing combo my family asks for at least twice every month.
I came up with this dish while trying to copy my favorite meal from the Mexican place down the street. After trying a bunch of times, I finally got the spice mix just right, giving these chimichangas their special kick.
Ingredients
- Vegetable oil: Makes the outside super crispy whether you're baking or frying
- White onion: Adds a nice sweet base that carries all the flavors
- Garlic: Gives that must-have bold taste that builds complexity
- Chili powder: Brings gentle heat and rich, earthy flavors
- Oregano: Adds light herby notes common in Mexican dishes
- Cumin: Gives a cozy earthiness that completes the spice blend
- Shredded chicken: Forms the filling's main protein base – grab a rotisserie chicken to cut down on prep time
- Salt and pepper: Bring out and level all the tastes
- Diced green chilies: Offer mild spiciness and genuine flavor
- Flour tortillas: Should be big enough for burritos so you can wrap everything up nicely
- Monterey Jack cheese: Gets all gooey when heated and has just the right mild flavor
Step-by-Step Instructions
- Prepare Your Cooking Method:
- If frying, warm up 2 inches of oil in a heavy pan over low heat until it hits about 375°F. This gradual warming helps the oil get to the right heat without burning. For baking, heat your oven to 375°F and cover a baking sheet with nonstick spray.
- Create The Flavorful Filling:
- Warm 2 tablespoons vegetable oil in a big pan over medium high heat and cook onions until see-through, roughly 3 minutes. Toss in garlic and spices and cook until you can smell them, which pulls out their natural oils and makes flavors stronger. Mix in the chicken, salt, pepper, and green chilies. Then cook about 5 minutes until totally hot.
- Assemble The Chimichangas:
- Soften tortillas in the microwave for about 20 seconds until they're easy to fold. Put about 1/2 cup chicken mix in the middle of each tortilla and top with 3 tablespoons Monterey Jack cheese. Fold the sides in over the filling, then fold the bottom up and roll tightly to make a secure bundle.
- Cook To Crispy Perfection:
- For frying, carefully drop each chimichanga seam side down into hot oil. Hold with tongs so they don't unwrap and fry until golden brown, about 1 to 2 minutes on each side. For baking, put them seam side down on your prepared baking sheet, spray the tops with nonstick spray, and bake 20 to 30 minutes until golden and crispy.
Save Pin
The real trick to amazing chimichangas is not rushing the spices. I lightly brown them with the onions and garlic, which lets their natural oils come out and builds a richer flavor that makes this dish way better than ordinary versions.
Make Ahead Magic
These chimichangas work great for freezing before you cook them. Just put them together as described, wrap each one in plastic wrap, then foil, and stick them in the freezer for up to three months. When you want to eat them, let them thaw in the fridge overnight, then cook whichever way you like. I usually make twice as many just so I can keep some in the freezer for those crazy busy nights.
Perfect Pairings
Enjoy these chimichangas with classic sides for a full meal. Spanish rice and refried beans go perfectly on the same plate. For toppings, lay out fresh pico de gallo, guacamole, sour cream, lettuce, and different salsas. This setup makes dinner more fun and lets everyone fix their plate how they want it. My family really loves adding some queso sauce on top for extra treat-yourself vibes.
Save Pin
Healthier Adaptations
While old-school chimichangas get fried, baking them gives you a lighter option that's still tasty. To make them even better for you, try whole wheat tortillas, throw in extra veggies like chopped bell peppers or corn, and swap some cheese for more beans to get protein. You can also brush just a tiny bit of oil on the outside instead of using spray, which keeps the authentic flavor but watches the calories.
Common Questions
- → Can I use another type of cheese for chimichangas?
Sure thing! Swap out Monterey Jack for some cheddar, mozzarella, or grab a Mexican cheese mix for equally tasty results.
- → Is it possible to bake instead of fry the chimichangas?
For sure! Just heat your oven to 375°F and pop them in for 20 to 30 minutes until they turn golden brown after giving the tops a quick spray of cooking oil.
- → Can I make chimichangas ahead of time?
Definitely! You can get them all prepped and rolled up early, then stick them in the fridge or freezer. Just cook them as instructed when you're ready to eat.
- → What are good toppings for chimichangas?
Try fresh salsa, homemade guacamole, a dollop of sour cream, chunky pico de gallo, some crisp shredded lettuce, or even a splash of warm queso sauce.
- → Can I use a different protein instead of chicken?
Absolutely! Try some pulled beef, shredded pork, or go meatless with sautéed veggies as your filling.