86% would make this again

Chicken Chimichanga Recipe

Q: Which tortillas work best for chimichangas?

Use large, flexible flour tortillas (10 to 12 inch) that warm and bend without cracking; thinner homemade or good store-bought burrito tortillas tend to fry up light and crispy rather than thick and doughy.

Q: What oil temperature should I aim for when frying?

Keep the oil steady around roughly 350 to 365°F (175 to 185°C) so the outside browns quickly and seals while the inside heats through; too cool and the chimichanga soaks up oil, too hot and it browns before cooking inside. A thermometer is best, or test with a wooden spoon end or a popcorn kernel as guides.

Q: How do I prevent soggy chimichangas?

Don’t overfill and avoid very wet fillings; drain saucy ingredients or scoop them with a slotted spoon, use a modest amount of filling per tortilla, and let warm fillings cool slightly before rolling so moisture does not steam the tortilla. Many cooks also recommend a little cheese or refried beans in the mix to absorb excess liquid.

Q: What’s the easiest way to seal chimichangas so they don’t open while frying?

Roll them snugly, fold the sides in first, then brush the seam with a thin flour-and-water slurry or a little beaten egg to glue it closed; place them seam side down in the oil first so the hot fat seals the edge quickly. Home cooks and restaurant pros use both the slurry and quick frying of the seam to make sure they stay shut.

Q: What filling combos reliably taste great without making a mess?

Shredded chicken mixed with a small amount of salsa or enchilada sauce, some melting cheese, and optional refried beans or cooked rice gives great texture and flavour while staying compact. Add sautéed peppers or corn sparingly for variety. Keep saucy elements limited so the filling stays scoopable.

Q: Can I bake or air fry chimichangas instead of deep frying them?

Yes, brushing them lightly with oil and baking at a high temperature or air frying gives a crisp, less greasy finish though the crust is a bit drier and less blistered than deep frying; many people find the oven or air fryer a good compromise for easier cleanup and healthier results. Adjust times and flip once for even colour.

Q: Can I make chimichangas ahead or freeze them?

You can assemble and freeze raw chimichangas seam side up, then fry or bake from frozen adding a few minutes to the cook time; cooked chimichangas also freeze well and re-crisp best when reheated in a hot oven or air fryer from frozen rather than thawed, which can make the tortilla soggy. This makes them excellent for meal prep.

Vish G

November 5, 2025

This Chicken Chimichanga Recipe brings together tender seasoned chicken wrapped in a tortilla and lightly crisped until golden. The inside stays soft and flavourful while the outside gets a gentle crunch. Serve it warm with salsa, sour cream, or guacamole for a satisfying meal everyone can enjoy.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For the filling
450g / 1 lb cooked shredded chicken (rotisserie or poached works well)
120g / ½ cup mild salsa (not watery; drain if needed)
140g / 1 cup shredded cheddar or Monterey Jack cheese
1 tsp ground cumin
1 tsp paprika
½ tsp garlic powder
Salt and pepper to taste
For assembling
6 large flour tortillas (25–30cm / 10–12 inch; soft and flexible)
1 tbsp flour mixed with 1 tbsp water (for sealing edges)
Neutral oil for frying (or brushing if baking)
For avocado crema topping
1 ripe avocado
120g / ½ cup sour cream
Juice of ½ lime
Small handful fresh coriander or parsley
Pinch of salt
For serving
Extra sour cream
Fresh parsley or coriander leaves for garnish

Instructions

In a medium bowl, mix the shredded chicken, salsa, cheese, cumin, paprika, garlic powder, salt and pepper. Stir until the mixture holds together. If it looks too wet, add a little more chicken or cheese so it stays scoopable.
Warm the tortillas briefly to soften them. You can do this by microwaving them under a damp paper towel for 20–30 seconds or warming each for a few seconds in a dry pan. Warm tortillas will roll without cracking.
Place one tortilla on a flat surface. Spoon about 2–3 tablespoons of the chicken filling in a line across the center. Fold the sides in, then roll up tightly to form a firm, compact roll. Keep the seam on the bottom.
Brush the seam and edge with the flour-water mixture to help seal it. Repeat with all chimichangas.
If frying: Heat a large skillet with about 1–2 cm (½ inch) of oil over medium-high heat. When the oil is hot, carefully place the chimichangas seam-side down into the oil. Fry until golden and crisp on the bottom, then turn to brown all sides evenly. This usually takes about 3–4 minutes total. Transfer to a plate lined with kitchen paper and let any excess oil drain.
If baking: Preheat the oven to 200°C / 400°F. Brush each chimichanga lightly all over with oil. Place seam-side down on a baking sheet and bake for 12–15 minutes, turning once halfway through, until golden and crisp.
To make the avocado crema, blend the avocado, sour cream, lime juice, fresh parsley or coriander, and a pinch of salt until smooth and creamy.
Place each chimichanga on a plate. Spoon or pipe a ribbon of avocado crema along the top, followed by a spoon of sour cream. Finish with a few parsley or coriander leaves for a clean, fresh look.