Chicken Chimichangas Crispy & Easy Mexican Dinner is the kind of comforting, crowd-pleasing meal that feels special but is surprisingly simple to make at home. Packed with seasoned shredded chicken, beans, and melty cheese, then wrapped in a flour tortilla and cooked until golden and crunchy, this recipe brings restaurant-style Tex-Mex flavor straight to your kitchen.
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Why You’ll Love This Chicken Chimichangas Crispy & Easy Mexican Dinner
This dish checks every box for a reliable family favorite. It’s hearty, flavorful, flexible, and perfect for busy weeknights or casual gatherings.
- Crispy outside, warm and cheesy inside
- Made with simple pantry ingredients
- Easy to bake or pan-fry depending on preference
- Great for make-ahead meals and freezer cooking
- Customizable with toppings and fillings for all ages
If you love bold flavors without complicated steps, this is a recipe you’ll want to keep on repeat.
Ingredients for Chicken Chimichangas Crispy & Easy Mexican Dinner
Chimichanga Filling
- Shredded cooked chicken – 2 cups
- Refried beans – 1 cup
- Salsa – ½ cup
- Shredded cheese (cheddar or Mexican blend) – 1 cup
- Green onions, chopped – 2
- Chili powder – 1 teaspoon
- Ground cumin – 1 teaspoon
- Dried oregano – ½ teaspoon
- Salt – to taste
For Assembling
- Large flour tortillas – 6
- Vegetable or canola oil – 3 tablespoons (for brushing or frying)
Optional Toppings
- Sour cream
- Guacamole
- Pico de gallo
- Extra salsa
- Shredded lettuce
Ingredient Notes (Substitutions & Healthy Swaps)
- Chicken: Rotisserie chicken works beautifully and saves time. You can also use cooked chicken thighs for extra juiciness.
- Beans: Pinto or black beans (mashed slightly) can replace refried beans if preferred.
- Cheese: Monterey Jack, Colby Jack, or a reduced-fat blend all melt well.
- Healthier option: Baking instead of frying significantly reduces oil without sacrificing crunch.
- Family-friendly: No alcohol is used in this recipe. Pork-free and kid-approved as written.
Step-by-Step Instructions
Step 1 – Prepare the Filling
In a large bowl, combine shredded chicken, refried beans, salsa, shredded cheese, green onions, chili powder, cumin, oregano, and salt. Mix until everything is evenly combined and well seasoned.
Step 2 – Warm the Tortillas
Warm tortillas slightly in the microwave or a dry skillet. This makes them more flexible and prevents tearing when rolling.
Step 3 – Assemble the Chimichangas
Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll tightly from the bottom up, burrito-style, keeping everything tucked in.
Step 4 – Choose Your Cooking Method
Baked Method (Recommended):
Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with oil on all sides. Bake for 20–25 minutes, flipping once, until golden brown and crispy.
Pan-Fried Method:
Heat oil in a skillet over medium heat. Place chimichangas seam-side down first. Turn carefully until all sides are golden and crisp. Transfer to a paper towel-lined plate.
Step 5 – Serve
Serve hot with your favorite toppings and sides.
Pro Tips for Success
- Don’t overfill the tortillas or they may burst while cooking.
- Always place chimichangas seam-side down first to keep them sealed.
- Brush oil evenly for consistent crisping when baking.
- Use freshly shredded cheese for the best melt.
- Let chimichangas rest for a few minutes before serving to set the filling.
Flavor Variations
- Spicy Kick: Add diced jalapeños or hot salsa to the filling.
- Creamy Style: Mix in a few tablespoons of cream cheese or sour cream.
- Southwest Veggie: Add corn and sautéed bell peppers.
- Low-Carb Bowl: Skip the tortilla and bake the filling with cheese on top.
- Kid-Friendly Mild: Use mild salsa and reduce spices slightly.
Serving Suggestions
Chicken chimichangas pair well with classic Mexican-inspired sides such as:
- Mexican rice or cilantro-lime rice
- Refried or black beans
- Simple side salad with lime vinaigrette
- Corn on the cob or elote-style corn
They also work great as a party dish served cut in halves with dips on the side.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Freezer:
Assemble chimichangas but do not cook. Wrap individually and freeze up to 2 months. Bake from frozen at 400°F, adding 10–15 minutes to cooking time.
Chicken Chimichangas Crispy & Easy Mexican Dinner
- Total Time: 40 minutes
- Yield: 6 chimichangas
Description
Chicken Chimichangas Crispy & Easy Mexican Dinner is a comforting, crowd-pleasing Tex-Mex dish filled with seasoned chicken, beans, cheese, and cooked until perfectly crispy.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup refried beans
- 1/2 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 green onions, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
- 6 large flour tortillas
- 3 tablespoons vegetable or canola oil
- Sour cream (optional)
- Guacamole (optional)
- Pico de gallo (optional)
- Extra salsa (optional)
- Shredded lettuce (optional)
Instructions
- Combine shredded chicken, refried beans, salsa, shredded cheese, green onions, chili powder, cumin, oregano, and salt in a bowl.
- Warm flour tortillas in a microwave or dry skillet until soft.
- Spoon 1/2 cup filling onto each tortilla, fold in the sides, and roll tightly.
- For baking: Preheat oven to 400°F (200°C). Place seam-side down, brush with oil, and bake 20–25 minutes until crispy.
- For pan-frying: Heat oil in a skillet and cook chimichangas until golden and crisp on all sides.
- Serve hot with toppings like sour cream, guacamole, pico de gallo, or shredded lettuce.
Notes
Avoid overfilling, always place seam-side down, and use freshly shredded cheese for the best melt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked or Pan-Fried
- Cuisine: Mexican
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 27 g |
| Carbs | 38 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sodium | 780 mg |
FAQ About Chicken Chimichangas Crispy & Easy Mexican Dinner
What makes a chimichanga different from a burrito?
A chimichanga is cooked until crispy, either fried or baked, while a burrito is usually served soft. The crunchy exterior is the key difference.
Can I make chimichangas ahead of time?
Yes. You can assemble them a day in advance and store them in the refrigerator, then cook just before serving.
Are chimichangas traditionally fried?
Traditionally, yes, but baked chimichangas are a popular lighter alternative that still deliver great texture and flavor.
Can I use corn tortillas?
Flour tortillas work best because they’re more flexible and hold the filling securely without cracking.
What’s the best way to reheat chimichangas?
Reheat in the oven or air fryer for best crispiness. Avoid microwaving if possible, as it softens the tortilla.
Final Thoughts
Chicken Chimichangas Crispy & Easy Mexican Dinner is proof that homemade comfort food doesn’t have to be complicated. With bold flavors, flexible cooking options, and a satisfying crunch, this recipe is perfect for weeknights, parties, or freezer prep. Once you make it, it’s likely to become a regular in your dinner rotation.