Chimichangas

I’ve never met anyone who doesn’t love chimichangas. They’re absolutely delicious!

While they’re not exactly authentic Mexican food, they’re a popular Tex-Mex staple found in so many restaurants across the country, and I’m here for it.

When you order one at a restaurant, it’s typically deep-fried to get the tortilla nice and crispy with that beautiful golden brown color.

But deep-frying isn’t always my favorite thing to do at home, so instead, I’m opting for pan-frying the chimichangas in a skillet with just a little bit of oil to achieve the same results.

If you don’t want to do any frying at all, I’ve also included instructions on how to bake or air fry them instead to get the outside crispy and crunchy.

What Are Chimichangas?

Chimichangas are a popular Tex-Mex and Mexican-inspired dish made from large flour tortillas that are wrapped and stuffed with various fillings, like beans, cheese, and meat, and fried until crispy and golden brown.

They’re basically deep-fried burritos and are often served with a drizzle of sour cream or Mexican crema, pico de gallo, guacamole, and Mexican rice.

What’s the Difference between a Burrito and a Chimichanga?

Burritos and chimichangas are very similar in that both are often filled with beans, cheese, and meat and are wrapped in large flour tortillas. The difference is that chimichangas are fried, and burritos are not.

Ingredients

• Chicken: You’ll need some cooked shredded chicken for this recipe. You can use my homemade shredded chicken or save some time by grabbing a cooked rotisserie chicken at your local grocery store and shredding it a home. 
• Refried beans: I used one 16-ounce can of refried beans to keep things super quick and easy, but you could also use 1 ½ cups of homemade refried beans if you prefer.
• Cheese: I used shredded Monterey Jack cheese in this recipe, but your favorite shredded cheese works great. Cheddar, pepper jack, or extra sharp cheddar are great options.
• Salsa: I used a store-bought mild chunky salsa, but you can use medium, hot, or any spice level you prefer. For a more authentic flavor, you could also make your own salsa. My roasted tomato salsa or fresh salsa are great options.
• Flour tortillas: You’ll need large 10-inch flour tortillas. They’re sometimes labeled as “burrito-size,” or you could make your own homemade flour tortillas if you prefer.
• Onion: Some diced white onions add a little crunch and freshness to the filling.
• Seasonings: Smoked paprika, garlic powder, salt, and black pepper are mixed into the filling. Make sure to taste everything once it’s all mixed together, and adjust any spices as needed.
• Oil: You’ll need a little vegetable oil for pan frying the chimichangas. I used canola oil, but you could also use avocado, corn, or any neutral-tasting oil. You could also use cooking spray or olive oil if you prefer.

How to Make Chicken Chimichangas

Mix together the shredded chicken, refried beans, salsa, diced onions, and seasonings in a large bowl.

Assemble the chimichangas by layering ½ cup of the filling onto the center of each tortilla, then top with ¼ cup of shredded cheese. Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.

It doesn’t have to be perfect. You just want to make sure that you don’t overfill the chimichangas or else they might leak.

Serve on a bed of shredded lettuce and top with a drizzle of Mexican crema or a dollop of sour cream, pico de gallo or salsa, and guacamole! Best Tex-Mex family dinner night ever.

Oven-Baked or Air Fryer Methods

To make chimichangas in the oven, brush the tops with a little oil or spray them with cooking spray. Transfer them to a large baking sheet lined with parchment paper and bake at 400°F for 25 minutes, or until golden brown and crispy.

To make chimichangas in the air fryer, brush the tops with a little oil or spray them with cooking spray. Transfer them to the air fryer and air fry for 12 minutes at 380°F or until golden brown and crispy.

Variations

• Use a different protein. Instead of shredded chicken, you could use shredded beef like barbacoa, shredded pork like carnitas, or ground beef or turkey.
• Make it vegetarian. To make these plant-based, omit the meat and add in some corn, sauteed zucchini, rice, or your favorite vegetarian protein crumbles.

Storing and Reheating

To store, place them in an airtight container in the refrigerator for up to 3 days or individually wrap and freeze them for up to 3 months.

To keep the chimichangas as crispy as possible, I don’t recommend reheating them in the microwave. If frozen, thaw them completely first before reheating.

• To reheat in the oven, heat for 10-15 minutes at 350°F.
• To reheat in the air fryer, heat for 5-8 minutes at 350°F.
• To reheat in a skillet, heat 1 or 2 tablespoons of oil in a skillet over medium-high heat. Heat the chimichangas for 8-10 minutes, flipping halfway through.

More Recipes

• Chicken Flautas
• Bean and Cheese Burritos
• White Chicken Enchiladas